This recipe comes from my friend Jez. Its AWESOME.
3 cans cream of chicken soup
1 can evaporated milk
1 big ass bag of cheese
1 bag of corn tortillas
1 1/2 cups green chile - Hatch Chiles are recommended
3 - 4 chicken pieces, depending on how much you want or how big the chicken pieces are (You can also use canned chicken)
Cook chicken, cut into pieces
Mix the cream of chicken soup, cooked chicken, chile, and evaporated milk in a large bowl
layer in a casserole pan
thin layer of sauce (so tortillas dont stick)
tortillas
sauce
cheese
tortillas
sauce
cheese
till the pan is full, stopping with the cheese layer
Bake at 350 for an hour or so, until the sides are bubbling and the cheese looks yummy crispy
THANK YOU JEZ!
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Saturday, May 1, 2010
Baked Taquitos/Chimichangas
This is more of a method than anything. I tried these thinking there was no way they were going to be that good, I'm glad I was proven wrong! They turned out super good!
The first time I made them I used better (as indicated below). I've since experimented using nonstick spray and I can't tell the difference.
The same technique can also be used on chimichangas.
But yeah, overall, I’ll never fry another taquito!
Recipe/Method
Microwave corn tortillas between damp paper towels until they are very pliable. About a minute and a half to 2 minutes.
Spoon some meat mixture (I used leftover chile verde from the night before) onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray.
While you're working on rolling up each tortilla, keep the already rolled ones covered with a damp paper towel, otherwise they may dry up and start to crack.
Brush the tops of each tortilla with melted butter, then sprinkle with a lil salt.
Bake at 375 until tortillas are golden brown and crispy.
*If you are making chimichangas (with flour tortillas) they are more pliable. I do not warm them in the microwave between damp paper towels and I do not worry about keeping them moist.
The first time I made them I used better (as indicated below). I've since experimented using nonstick spray and I can't tell the difference.
The same technique can also be used on chimichangas.
But yeah, overall, I’ll never fry another taquito!
Recipe/Method
Microwave corn tortillas between damp paper towels until they are very pliable. About a minute and a half to 2 minutes.
Spoon some meat mixture (I used leftover chile verde from the night before) onto each tortilla and roll. Place seam-side down on a cookie sheet sprayed with cooking spray.
While you're working on rolling up each tortilla, keep the already rolled ones covered with a damp paper towel, otherwise they may dry up and start to crack.
Brush the tops of each tortilla with melted butter, then sprinkle with a lil salt.
Bake at 375 until tortillas are golden brown and crispy.
*If you are making chimichangas (with flour tortillas) they are more pliable. I do not warm them in the microwave between damp paper towels and I do not worry about keeping them moist.
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