Chicken Suiza Chilaquiles

Name: Chicken Suiza Chilaquiles
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp honey or agave syrup; 2 bay leaves; 2 carrots, coarsely chopped, with stems, if you have them; 3 stalks A few celery with leafy tops, coarsely chopped; 3 leaves Small handful fresh cilantro plus for garnish; 10 2-inchs corn tortillas, cut in half then into 2-inch wide strips; 118 milliliters crema, creme fraiche or sour cream; 2 large cloves garlic, crushed; 3 cloves garlic, in skins; 1 teaspoon ground cumin, 1/3 palmful; 118 milliliters shredded Jack cheese; 1 lime, juiced; 1 lemon, sliced; 1 onion, peeled and cut into wedges; 1 onion, quartered; 1 small handful A of parsley with stems; 4 servings Pepper; 9 servings A few peppercorns; 3 poblano peppers; 4 servings Red onion, thinly sliced rings, for garnish; 4 servings Salt; 118 milliliters shredded Swiss; 6 larges tomatillos, peeled; 1 Tbsp canola or vegetable oil; 1 whole chicken, 5 pounds

Chicken Suiza Chilaquiles is a gluten free main course. This recipe makes 4 servings with 1216 calories, 54g of protein, and 46g of fat each. This recipe covers 53% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, salt, onion, and a few other things to make it today. To use up the agave syrup you could follow this main course with the Skinny Berry Pie Milkshake as a dessert.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Spray the tortillas and toast until golden and crisp.

Ingredients you will need

Tortilla

Toast

Remove and set aside. Increase the oven temperature to 500 degrees F.

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Oven

Char the peppers all over on gas stovetop burner or under the broiler.

Ingredients you will need

Peppers

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Broiler

Place in a bowl, cover and cool to handle. Peel and seed the peppers.

Ingredients you will need

Peppers

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Bowl

Dress the tomatillos, garlic and onions with the oil, and roast until charred and tender. Cool slightly and remove the skin from the garlic.

Ingredients you will need

Tomatillos

Garlic

Onion

Cooking Oil

Process the tomatillos, garlic, onions, poblanos, honey, cumin, cilantro, lime juice and some salt and pepper into fairly smooth sauce/salsa. Taste to adjust seasoning.

Ingredients you will need

Salt And Pepper

Lime Juice

Tomatillos

Seasoning

Cilantro

Poblano Pepper

Garlic

Onion

Cumin

Honey

Salsa

Sauce

Add to a pot and stir in the chicken stock, bring to a simmer, stir in the crema and then add the chicken.

Ingredients you will need

Chicken Stock

Whole Chicken

Mexican Crema

Equipment you will use

Pot

Fill a casserole dish with the crisp tortilla strips and top with half of the cheese.

Ingredients you will need

Tortilla Strips

Cheese

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Casserole Dish

Spread around all of the chicken and creamy sauce, and top with the remaining cheese. Return to the oven and bake the casserole until bubbly brown.

Ingredients you will need

Whole Chicken

Cheese

Sauce

Equipment you will use

Oven

Remove and top with sliced red onion rings and more cilantro leaves.

Ingredients you will need

Fresh Cilantro

Red Onion

Place the cleaned chicken in a pot on a bed of bay leaves, carrots, garlic, lemon, onion, celery and parsley. Fill the pot to cover the chicken to the top with about 12 cups water.

Ingredients you will need

Bay Leaves

Carrot

Whole Chicken

Parsley

Celery

Garlic

Lemon

Onion

Water

Equipment you will use

Pot

Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices.

Ingredients you will need

Peppercorns