Chicken Chilaquiles Recipe




Chicken Chilaquiles Ingredients

4 chicken breast halves
1 without skin -- boned
1/2 tsp cumin
1 salt and pepper -- to taste
8 oz tortilla chips -- lightly
1 salted
28 oz green enchilada sauce
8 oz monterey jack cheese --
1 shredded
1/2 cup cilantro -- chopped
4 green onions -- chopped
8 tbsp light sour cream -- or real
1 sour cream
1/2 cup salsa fresca -- fresh or
1 storebought

A Recipe for
Chicken Chilaquiles

 

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Trim all visible fat before you cook, this can lower fat by as much as 50%.


This Recipe for Chicken Chilaquiles is one of thousands in the Recipes-to-go Ethnic Cookbook.


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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.


This is a recipe for Chicken Chilaquiles from the recipe cookbook of Recipes-to-go (Ethnic)


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Chicken Chilaquiles recipe - a tasty recipe for you to add to your collection!

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Chicken Chilaquiles

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.

Luciano Pavarotti and William Wright, Pavarotti, My Own Story






Chicken Chilaquiles Directions

Sprinkle breasts with cumin, salt and pepper. Broil until just done.
I do this in a toaster oven for about 5 minutes per side. Slice or
shred chicken. Evenly cover four microwave safe dinner plates with
tortilla chips. Sprinkle with chicken. Pour enchilada sauce over the
chicken and then microwave each plate for 1 to 1-1/2 minutes. Top
with cheese and microwave each plate for 45-60 seconds or until
cheese melts in the center of plate. Meanwhile, chop and combine
cilantro and green onions. Spinkle a 1/4 cup mixture over each of the
heated plates. Put a dollop of sour cream in the center of each plate
and surround with salsa fresca.

Recipe By : Gary Watson <watson@rahul.net>

From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking

Serves: 4

 

 

 

 

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