Favorite Ingredients Friday

I found this recipe online while surfing one day. It sounded pretty good and very easy. It was both. We really enjoyed it. I bought a rotisserie chicken at Sam's and pulled all the meat off before making this. I used half the meat for this recipe. I then made a stock out of what was left of the chicken. Be sure to toss in the skin and the jellied stuff on the bottom of the tray. It makes a rich golden stock. I then used the rest of the pulled chicken and the stock to make a big pot of chicken noodle soup. I got my money's worth from that chicken.

Chicken Chilaquiles

1 1/2 pounds fresh tomatillos – husked, rinsed and halved
2 large garlic cloves
1 large jalapeño – halved lengthwise, stemmed and seeded
1/4 cup packed cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander (didn’t have any, so I left it out)
Salt and freshly ground pepper
1 pound shredded cooked chicken (3 cups), at room temperature
1 1/2 cups shredded pepper Jack cheese (6 ounces) (used colby jack)
1/2 cup farmer cheese (4 ounces) (used ricotta)
1 scallion, sliced (didn’t have any, so I left it out)
One 6-ounce bag tortilla chips (8 cups)
1/4 cup sour cream

Preheat the oven to 450°. In a blender or food processor, puree the tomatillos, garlic, jalapeño and cilantro until smooth. In a large saucepan, heat the oil until shimmering. Add the cumin and coriander and cook over high heat until fragrant, 30 seconds. Add the tomatillo puree, bring to a boil and cook until the sauce loses its bright green color, 3 minutes. Season with salt and pepper.

In a medium bowl, toss the chicken with 3/4 cup of the pepper Jack, the farmer cheese, scallion and half of the tomatillo sauce; season with salt and pepper. In another bowl, toss the tortilla chips with the remaining sauce.

Spread half of the chips in an 8-by-11-inch baking dish; top with the chicken and cover with the remaining tortilla chips. Don't pack the chips down. Dollop the sour cream over the chips and sprinkle with the remaining 3/4 cup of pepper Jack. Bake for 15 minutes, or until the cheese is browned. Serve at once.

Go visit Overwhelmed with Joy for more fantastic recipes!

Past FIF recipes:
Jim's Favorite Jelly Cookie
Eye of Round Roast
Mozzarella & Tomato Sandwich
Marcia's Taco Soup
Chicken Parmesan Casserole
Cajun Baked Catfish
Jim's Snickers Pancake
Crawfish Monica
Grilled Meats and Vegetables over Saffron Orzo
Crockpot Red Beans
Better Than Almost Anything Cake
Fruity Sangria
Outrageous Brownies
Enchiladas de Pollo
Lescó
Catalina Chicken
Croissant French Toast
Corned Beef
Sloppy Joe, Mac 'n Cheese Casserole
Shredded Chicken
Baked Bean & Burger Casserole
Chocolate Bourbon Pecan Pie
Crab Rangoon
Sausage con Queso and Ro-tel Cheese Dip
Blueberry Multigrain Coffeecake
Banana Bread
Bananas Foster
Old-Time Beef Stew
White Chocolate Snack Mix
Gorilla Bread
Ginger Shrimp
Roast Chicken
Tex-Mex Chicken Taco Soup
Shrimp Mold
Pasta Puttanesca
Pork Milanese
Pumpkin Dip
Oven-fried Chicken
Best Bundt Cake Ever
Hot Dog Casserole
Chicken & Rice
Peanut Butter Fudge
Omelets in a Bag
Shrimp Boil
Apple Cheese
Pulled Pork BBQ