jamie's chilaquila
(1 rating)
I GOT THIS RECIPE FROM MY NEPHEW WHO IS A CHEF IT WAS SO GOOD .I HAD TO MAKE IT MYSELF
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(1 rating)
yield
6 serving(s)
cook time
1 Hr 15 Min
Ingredients For jamie's chilaquila
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6chicken thighs, skinless and boneless
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1onion
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3tomatillos, fresh
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1pablano pepper & jalapeno
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1clove garlic
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fresh cilantro
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I canbeer, not lite
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1/4 tspcayenne pepper
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1 lbmonterey jack cheese grated
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1 lbcheddar cheese, shredded
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corn tortillas (white or yellow)
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tomato sauce
How To Make jamie's chilaquila
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1BOIL CHICHEN THIGHS IN SALTED WATER ,CHOP OR SHRED CHICKEN
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2IN A BLENDER COMBIND ONIONS,JALAPENO,TOMATILLOS,GARLIC,PABLANO PEPPER,FRESH CILANTRO,1 CAN OF BEER,SALT & PEPPER,CAYENNE PEPPER, THIS IS YOUR PESTO SAUCE
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3PREHEAT OVEN TO 350*IN A ROASTING PAN COAT THE BOTTOM WITH TOMATO SAUCE NOW PLACE YOUR CORN TORTILLAS ON TOP OF THE SAUCE NOW PUT A LAYER OF CHICKEN,THEN A LAYER OF PESTO SAUCE
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4NOW BLEND CHEESES TOGETHER AND SPRINKLE CHEESE MIXTURE ON TOP OF THIS
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5ADD ANOTHER LAYER OF CORN TORTILLAS THEN SPREAD MORE TOMATO SAUCE OVER TORTILLAS,CHICKEN,PRESTO SAUCE,CHEESE
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6FOLLOW THE SAME STEPS MAKING AS MANY LAYERS AS YOU LIKE
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7COVER IN FOIL AND BAKE 45 MIN.TO 1 HOUR UNCOVER AND LET STANH ABOUT 15 MIN. THEN CUT INTO SLICES AND SERVE.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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