The other night I tried a recipe I found in the local newspaper. Ever hear of Chilequiles? I had but I heard it was made with tortilla chips and eaten for breakfast which didn't sound great to me. This recipe used 6" corn tortillas and was layered like a lasagna. I happened to have some leftover shredded beef from a pot roast the night before so instead of chicken I used the beef. Pork would also be an great choice. It was EXCELLENT and easy and will become a regular dish. If you haven't tried the Safeway Select Salsa Verde give it a try. I not only used it in this recipe but I also pour it over a pork roast in the crock pot and make salsa verde pork burritos. The picture is not so good since I didn't take it till after we dug in but don't let that scare you. This is my kind of leftover dish!.
EASY CHILEQUILES
3 ½ - 4 C. shredded cooked beef or chicken
1 (24 oz.) jar Safeway Select salsa verde
¾ C. sour cream
½ C. heavy cream
12 (6") tortillas, cut into 1/4 " strips
2 C. Monterey Jack cheese
½ C. cheddar cheese
Preheat oven to 350˚ F. Mix the sour cream and heavy cream. In a 9x13" pan layer half of the chicken, 1 cup salsa verde, half the sour cream mixture, 6 tortillas cut in strips, 1 cup cheese and then repeat in the same order with the remaining ingredients. Ending with the cheddar cheese
Layer
- Meat
- Salsa
- Sour cream mixed with heavy cream
- Tortilla strips
- Jack cheese
- Repeat
Note: I used leftover shredded roast from the Spicy Pot Roast sandwich recipe which I did in the crock pot but any shredded leftover beef will do.
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