Tuesday, April 19, 2011

Cheesy Chicken Qhilaquiles/Pampered Chef

1 1/2 lb boneless, skinless chicken breasts
1 tbsp Southwestern Seasoning Mix
1 3/4 cups salsa verde
1 cup 33% reduced-sodium chicken broth
3/4 cup chopped fresh cilantro
12 cups authentic restaurant-style tortilla chips
2 cups shredded Chihuahua cheese
1 cup crumbled queso fresco
sour cream (optional)

  1. Cook Chicken. Cut chicken into 1-in pieces with utility knife. Combine chicken and seasoning mix in Deep Covered Baker; mix well. Spread chicken evenly over bottom of baker. Microwave, covered, on High 4 minutes; stir to separate chicken. Microwave, covered, an additional 4 minutes or until chicken is no longer pink. Drain using small colander.
  2. Layer chilaquiles. Combine salsa and broth in Easy Read Measuring Cup. Chop cilantro using Santoku knife. Arrange half of the tortilla chips over bottom of same baker, breaking chips; top with half each of the chicken, salsa mixture and cheeses. Sprinkle with 1.2 cup of the cilantro. Repeat layers one time, ending with cheeses.
  3. Microwave and serve. Microwave, covered, on High 5-7 minutes or until cheeses are melted and most of the liquid is absorbed. Let stand, covered, 5 minutes. Sprinkle with remaining 1/4 cup cilantro. Serve with sour cream, if desired.
Yield: 8 servings

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