Chicken and Tortillas in Chili-Cheese Sauce Recipe ๐๐ง๐ถ๏ธ
Overview:
A delightful creation inspired by the culinary expertise of a Napa Valley winery chef, this Chicken and Tortillas in Chili-Cheese Sauce recipe is a flavorful delight perfect for a cozy evening meal. With succulent chicken, crispy tortilla strips, and a tantalizing chili-cheese sauce, it’s a dish that promises to satisfy your taste buds. Pair it with a glass of Pinot Grigio or Zinfandel to elevate your dining experience!
Recipe Information:
- Cook Time: 50 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour
- Servings: 6
- Calories per serving: 356.1
- Recommended Wine: Pinot Grigio/Pinot Gris, Zinfandel
Ingredients:
- 3 boneless, skinless chicken breasts
- 1 onion
- 2 celery ribs
- 2 garlic cloves
- 2 whole black peppercorns
- 6 corn tortillas
- 2 cups cheese, shredded
- 2 green chilies
- 1 cup light sour cream
- 1 green onion
- 1/4 cup cilantro leaves
- 1 garlic clove, minced
- Olive oil (for tossing tortilla strips)
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 350ยฐF (175ยฐC). |
| 2 | In a medium saucepan, combine the chicken breasts, chopped onion, celery ribs, sliced garlic cloves, and whole black peppercorns. Cover with water and bring to a boil over high heat. |
| 3 | Reduce the heat and let the mixture simmer for about 20 minutes, or until the chicken is cooked through. |
| 4 | Remove the chicken from the saucepan and allow it to cool slightly. Once cooled, shred the chicken using two forks. |
| 5 | In a large bowl, toss the corn tortilla strips with a drizzle of olive oil until evenly coated. Spread them out on a baking sheet and bake in the preheated oven until crispy, about 10 minutes. Allow them to cool slightly. |
| 6 | Transfer the shredded chicken to a large bowl. Add the crispy tortilla strips, shredded cheese, and chopped green chilies. Stir well to coat everything evenly. |
| 7 | Pour the chicken and tortilla mixture into an 8×8 baking pan, spreading it out evenly. |
| 8 | In another bowl, combine the light sour cream, chopped green onion, minced garlic, and cilantro leaves. Mix well to make the sour cream sauce. |
| 9 | Spread the sour cream mixture evenly over the chicken and tortilla mixture in the baking pan. |
| 10 | Bake in the preheated oven for about 20 minutes, or until the cheese has melted and the dish is heated through. |
Serving Suggestions:
Once baked to perfection, serve this Chicken and Tortillas in Chili-Cheese Sauce hot and bubbly, straight from the oven. Garnish with fresh cilantro leaves and a dollop of sour cream for an extra burst of flavor. Pair it with a chilled glass of Pinot Grigio or Zinfandel to complement the spicy notes of the dish. This recipe is perfect for sharing with friends and family, whether for a cozy dinner party or a casual weeknight meal.
Nutritional Information:
- Calories: 356.1
- Fat: 19.3g
- Saturated Fat: 9.2g
- Cholesterol: 71.7mg
- Sodium: 454.5mg
- Carbohydrates: 21.7g
- Fiber: 2.5g
- Sugar: 2.5g
- Protein: 24.6g
Recipe Notes:
- To save time, you can use pre-cooked rotisserie chicken instead of boiling and shredding the chicken breasts.
- Feel free to customize the level of spiciness by adjusting the amount of green chilies used.
- This dish can be prepared in advance and stored in the refrigerator before baking. Simply cover it tightly with aluminum foil and bake when ready to serve.
Enjoy the fusion of flavors in this Chicken and Tortillas in Chili-Cheese Sauce recipe, a culinary masterpiece that will surely become a favorite in your home!
