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Green Chicken Chilaquiles Stew

Type: Chicken, Poultry
Courses: Soup
Serves: 4 people

Recipe Ingredients

2 cups 474mlChicken stock
1 lb 454g / 16ozBoneless skinless chicken breasts
2 tablespoons 30mlVegetable oil - plus
1 cup 237mlVegetable oil
1   Onion - chopped
3   Garlic cloves - minced
2 cups 474mlTomatillo Salsa (Green Salsa) - see * Note
10 cups 625g / 22ozCorn Tortillas - see * Note (small) cut 1/2" wide strips
1   Cilantro - leaves chopped
1/4 cup 36g / 1.3ozGrated Cotija cheese
1/4 cup 15g / 0.5ozFinely-diced onion
1/2 cup 118mlCrema - see * Note

Recipe Instructions

* Note: See the "Tomatillo Salsa (Green Salsa)", "Corn Tortillas", and "Crema" recipes which are included in this collection.

Bring chicken stock to boil in deep skillet. Season chicken with salt and pepper. Add to broth. Cover and cook until chicken is opaque in center, about 8 minutes. Transfer chicken to work surface; reserve stock. Cool chicken. Shred.

Transfer the Tomatillo Salsa to a medium saucepan. Simmer until reduced to 2 cups, about 10 minutes. Season to taste with salt and pepper.

Heat 2 tablespoons oil in heavy large saucepan over medium heat. Add 1 chopped onion. Saute until soft. Add garlic and saute until fragrant, about 2 minutes. Add Tomatillo Salsa and reserved stock. Simmer 10 minutes.

Pour 1 cup vegetable oil into large skillet. Heat over medium heat. When hot, fry tortillas in batches until golden brown and crisp. Using slotted spoon, transfer tortillas to paper towels and drain.

Add shredded chicken to salsa pot. Bring to boil. Add cilantro. Season to taste with salt and pepper. Stir in fried tortilla chips. Ladle into bowls. Sprinkle with cheese and finely-chopped onion. Place a dollop of Crema in center and serve.

This recipe yields 4 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6334 broadcast 12-06 1996) - Downloaded from their Web-Site -


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