Fried Eggs w/ Chilequiles (Chicken Tortilla Casserole) Recipe
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Ingredients: |
Ingredients: 8-10 corn tortillas
2 lb chicken tenders, cut into pieces
2 yellow onions, julienned
1 tsp salt
2 Poblano chiles, roasted, peeled and seeded (you can used the canned version)
1 clove garlic, minced
½ tsp cumin
8 tomatillos, coarsely chopped
1 cup cream
¼ cup fresh cilantro, chopped
1 cup shredded Queso Fresco or Monterey Jack cheese
1 cup shredded cheddar cheese
½ cup Mexicana crema or sour cream
water
vegetable oil
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Directions: |
Directions:Cut tortillas into half-inch strips. Let stand for about an hour to dry out slightly. Simmer chicken in water for about 30 minutes and set aside.
Fry the tortilla strips in oil until crispy, drain on paper towels and set to the side. Add more oil to pan along with remaining onion; saute until soft. Add chilies, garlic and cumin and tomatillos. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes. Add cream and cook uncovered over medium-high heat, stirring frequently for about 10-12 min. Stir in chopped cilantro.
Mix cheeses together in small bowl. Spread a layer of tortilla strips in a greased, shallow 2 ½ quart casserole dish. Add two full layers of chicken, cream mixture, and cheeses, in that order. Bake at 375 degrees for about 30 min.
Top with Mexicana Crema and fresh cilantro. Serve with two fried eggs on the side topped with fresh tomato salsa. Garnish with slices of fresh avocado.
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Personal
Notes: |
Personal
Notes: This is another great brunch dish. Serve with slices of fresh avocado or melon with limejuice squeezed on top. It offers a light balance to this rich casserole. Any one of Vaqueros' Five Salsas make a great condiment alongside.
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