Text 18359, 76 rader
Skriven 2014-10-22 06:44:34 av Dave Drum (1:261/38)
Ärende: BH+G 1632
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken & Tortillas w/Tomatillo Sauce
 Categories: Poultry, Vegetables, Chilies, Breads, Cheese
      Yield: 8 servings

      1 lb Chicken thighs; skinned,
           - boned
      1 ts Salt
  2 1/2 lb Fresh tomatillos; husked,
           - quartered *
      3 cl Garlic; halved
      2    Fresh jalapenos; stemmed,
           - seeded, chopped
      2 c  Shredded Mexican-style
           - four-cheese blend
      4 oz Cream cheese; softened
  1 1/2 ts Chilli spice mix
           Cooking spray
      8    (8") flour tortillas
           Cherry tomatoes, quartered
           - (opt)
           Fresh snipped cilantro
           - (opt)

  Preheat oven to 350øF/175øC. In a large saucepan combine
  chicken thighs and enough cold water to cover; add 1/2
  teaspoon of the salt. Bring to boiling over high heat;
  reduce heat to medium-low. Simmer, covered, about 15
  minutes or until chicken is tender. Using a slotted spoon,
  transfer chicken to a large bowl; let cool. Discard
  cooking liquid. When chicken is cool enough to handle, use
  two forks to pull meat apart into shreds. Set aside.

  Meanwhile, bring a large pot of water to boiling. Add
  tomatillos and cook for 3 minutes; drain. Transfer
  tomatillos to a food processor or blender; add garlic,
  chile peppers, and the remaining 1/2 teaspoon salt. Cover
  and process or blend until smooth.

  In a medium bowl combine shredded cheese, cream cheese,
  and chili powder, stirring with a wooden spoon until
  combined.

  Coat a 3 quart rectangular baking dish with cooking spray.
  Spoon one-third of the tomatillo mixture into the prepared
  baking dish. Lay two of the tortillas over the tomatillo
  mixture. Top with half of the chicken and half of the
  cheese mixture. Top with another two tortillas, another
  one-third of the tomatillo mixture, and two more
  tortillas. Top with the remaining chicken and the
  remaining cheese mixture. Top with the remaining two
  tortillas and the remaining tomatillo mixture. Cover with
  foil.

  Bake about 30 minutes or until heated through and bubbly
  around the edges. If desired, top with cherry tomatoes and
  cilantro.

  * If you can't find fresh tomatillos, use 5 cups quartered
  canned tomatillos. Do not cook in boiling water. Combine
  in a food processor with garlic, chile peppers, and the
  remaining 1/2 teaspoon salt. Continue as directed.

  Better Homes & Gardens | May 2013

  MM Format by Dave Drum - 01 May 2013

  Uncle Dirty Dave's Archives

MMMMM

... Potatoes are to food what sensible shoes are to fashion. - Linda Wells

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)