Chicken or Turkey Chilaquiles


Chicken or Turkey Chilaquiles
Author: 
Recipe type: Entree, Main
Prep time: 
Cook time: 
Total time: 
Yield: 8
 
I love Mexican-inspired dishes and this one is easy to make. When I bring it to potlucks, I am always asked for the recipe. It is also good for a home cooked meal, and can be mild or spicy to your taste depending on the canned sauce you purchase. All of the quantities are approximate as exact measurements are not critical. You can make this tasty dish out of roasted chicken or turkey leftovers (or planned-overs at our house) or a deli rotisserie chicken makes fast work of it too. I like to dice up the meat from a rotisserie chicken from Costco and that makes the dish especially easy because those chickens are well-seasoned. Since all of the ingredients have already been salted, you should not have to add any salt to the mixture. I haven’t tried it with canned chicken, but I don’t see a reason that wouldn’t work also. You can use shredded Cheddar cheese, a mixture of Cheddar and Jack cheeses or the packaged Mexican blend cheese available in supermarkets and Costco, which is what I used. I like Las Palmas Green Chile Enchilada Sauce, but other brands should work too. Recently, I discovered that this sauce is available in 28 ounce cans in mild, medium, and picante (or hot) levels of spiciness. My preference is the picante one, but I also recommend the medium one. We found the mild one to make a casserole that was a little bland. Instead of preparing the dish from fresh tortillas and having to fry them, I use packaged tortilla chips or strips to save time and effort and it makes a dish with good texture.
Ingredients
  • 5 cups of cooked, diced or shredded chicken or turkey (One rotisserie chicken from Costco gives you about 5 cups of meat.)
  • 2 cups Cheddar, Cheddar and Jack cheeses, or Mexican blend shredded cheese
  • 4 cups coarsely crushed tortilla chips or strips (measure after crushing)
  • 1 28 ounce can of Green Chile Enchilada Sauce (Las Palmas picante or medium sauce is good.)
  • Salsa, sour cream, guacamole and sprigs of cilantro for serving (optional)
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a 9x13 inch baking dish (Pyrex works well.) spread the diced meat. Cover evenly with 2 cups of the cheese. Cover with the 4 cups of coarsely crushed tortilla chips or strips. Stir the ingredients together carefully to make an even mix. Pour the can of enchilada sauce over and stir again to moisten all of the ingredients. Press lightly into an even layer in the pan. Cover with aluminum foil and bake for about 20 minutes. Remove the foil and bake for another 10-15 minutes or until the dish is heated through. You can sprinkle another 1/2 cup of shredded cheese on the top and melt it under the broiler if you like that look. Let cool for about 5 minutes and serve with salsa, sour cream, guacamole and cilantro if you like.

Pantry Chicken Tortilla Soup

 

 

 

 

 



Pantry Chicken Tortilla Soup
Author: 
Recipe type: Soup, Chicken
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
This is a very easy recipe for a hot meal in a bowl that turns out looking like it took a lot more effort than it did. It is a good recipe to share with children because it is so simple, but keep in mind that the tomatoes with jalapeños give it a little zing that some small children might object to. The soup ingredients might very well be sitting in your pantry right now. Whether this becomes a last-minute meal or a campout treat cooked on a propane stove, you can feed a hungry group quickly. The can sizes are not critical and you can make this recipe your own by adding more or less of any of the ingredients. If you have leftover shredded, roasted chicken in the house, that can replace the canned chicken. The tortilla strips give the soup a pleasant crunch, and if you are pressed for time you can use tortilla chips out of a bag. You might want to crush them a bit if they are large. I like to start the tortilla strips baking while I prepare the soup. You can make this meal fancier with condiments. In my house, we especially like to use diced avocado and shredded cheese.
Ingredients
Soup
  • 2 (14.5 ounce) cans chicken broth
  • 1 12.5 ounce can chunk chicken, drained
  • 1 15 ounce can of black beans, rinsed and drained
  • 1 14.5 ounce can of diced tomatoes with jalapeños
  • 1 15 ounce can whole kernel corn, rinsed and drained
Condiments
  • 6 small corn tortillas or packaged tortilla strips or chips
  • Vegetable oil
  • 2 avocados, diced
  • Mexican toasted pumpkin seeds (pepitas)
  • Shredded Jack or Cheddar cheese
  • Diced onion (green onion, white or red onion)
  • Sprigs of cilantro
Instructions
  1. To prepare the soup, open the cans of chicken broth, diced tomatoes, chicken, black beans, and corn. Drain the chicken. Rinse the black beans and the corn and drain off the water. Pour everything into a medium-sized saucepan. Warm on medium heat until all the ingredients are heated through. Serve in soup bowls with the condiments you choose.
  2. Preheat the oven to 350 degrees. To prepare crispy tortilla strips, brush both sides of each tortilla with vegetable oil. Stack the tortillas and starting at one edge, cut through all the tortillas making 1/4 inch slices across the whole tortilla. Cut the middle strips that are very long in half. Spread the slices on a cookie sheet or shallow pan lined with aluminum foil or a non-stick silicone liner such as Silpat, making sure that the slices are not stuck to each other. Bake until the strips are golden brown.
  3. Serve the soup in bowls with whichever condiments appeal to you.