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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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this is a great recipe if you have leftover chicken or want to dress up a whole roasted chicken. also great to bring to a party as an appetizer Ingredients:
1 1/2 lbs tomatillos |
4 garlic cloves |
1 large jalapeno, stemmed and diced |
1/4 cup packed cilantro |
1 cup shredded monterey jack pepper cheese |
1/2 cup shredded extra-sharp cheddar cheese |
1 scallion, diced small |
2 tablespoons vegetable oil |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
3 cups shredded cooked chicken |
1/2 cup mexican farmer cheese |
8 cups tortilla chips |
salt and pepper |
Directions:
1. preheat oven to 450°F.
2. in a food processor/blender, puree the tomatillos, garlic, jalapeno, and cilantro until smooth.
3. in a large saucepan, heat oil over high heat, add cumin and coriander, and cook about 30 seconds.
4. add the puree to pan, bring to a boil, and cook until sauce dulls and darkens slightly (about 3 min).
5. season with salt and pepper.
6. in a bowl, toss the chicken with 1/2 of the puree mixture, 1/2 the jack/cheddar mix, the farmer's cheese, and the scallions
7. toss chips with remaining puree.
8. in a rectangular baking dish, layer chips on the bottom, then chicken, then another layer of chips.
9. top with remaining cheese.
10. bake until cheese on top is golden.
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