Hello fellow foodies :)
I am SOOO excited about making my first appearance on here. I must say when Alana first asked me about contributing to her yummy blog I questioned myself. I have made learning how to cook one of my New Years resolutions for about as long as I can remember and I must say I haven't gotten very far!
CHANGE though has come into my life in a BIG way! I recently moved to L.A., started a new job, and most excitedly moved in with my boyfriend of 4 years, after spending the majority of our relationship apart. It has definitely been a crazy time, and while there are still many boundaries, toilet seat positions, and dish washing protocols to be ironed out I am very happy!
One boundary that is well established though is the kitchen, my boyfriend Andre, is an outstanding cook, and in turn has cooked the majority of the meals. This for many, including myself, is a dream come true but recently I've found myself slightly jealous of his talent. His creative, turn anything into a delicious meal, no recipe ever needed kinda talent. I hesitate to say this, but I think my internal womanhood is kind of wounded. So, when Alana asked me to start contributing to her blog I saw it as a PERFECT opportunity to start taking back the kitchen! Or at least feeling like a equal contributor which for me is the most important part! :)
The first recipe I'd like to share with you is one passed down to me by Andre's family. It's delicious, really easy, and feeds MANY!
Ingredients
4 Boneless Chicken Breast
2 Cans of Condensed Cream of Chicken Soup
2 16 oz./1 lb. Packages of Cheese (I get one package of Pepper Jack and Colby Jack but feel free to use what you like)
1 White Onion
1 tbs of Margarine or Butter
1-2 8 oz. cans of Diced Green Chilies (you can also buy the big can of whole ones and just slice them up yourself)
1 Bag of Corn Tortillas (make sure the bag has a minimum of 30, and the thicker the better, you want them to be able to absorb and hold structure)
2 7 3/4 oz. Cans of El Pato Sauce
Spices - Seasoned Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder (and any spices you feel would go good with a mexican cuisine)
Steps (Make sure to read through before jumping in some things overlap)
1. Fill large cooking pot 1/2 or 3/4 full of water. Season water with all spices, don't be shy. Place chicken breasts in water and boil. You'll know when the chicken is ready when they start to float, it takes them between 15 and 20 minutes. If you're a nervous chicken cooker like me don't be shy to take one of the breasts out and slice inside to see :)
2. While chicken is boiling: shred both cheese packages and set aside, cut up white onion and saute in a small pan with some margarine or butter, rip each corn tortilla into 4s and with the pieces cover the bottom of your casserole dish making sure to overlap, leaving no spaces in between.
3. After all your little set up steps are done chicken should be close or finished boiling. Take each chicken breast out of the water and shred. Some of you may have a shredder which could definitely used here but for those of you like me its all HANDS baby. The chicken breasts are going to be VERY HOT though, so please handle with care, you may need to give them a little time to cooooooool off.
4. As your waiting for your breasts to be touchable ;), prepare the oven and set it to 3750. Then, pour out some of the water in the pot, you used to boil the chicken breasts. Pot should be filled less than half way and a little more than 1/4. Empty both cream of chicken soups in the pot and stir. Bring mixture to a slow boil and let soup thicken. If you've left in too much water this is also where you can boil it down. The thicker it is the BETTER!
5. After you've shredded the chicken well, re-season with some seasoned salt and pepper!
6. Now its time to build your casserole! Remember before starting that you are making around 3-4 layers so use your ingredients proportionately. Layer in, as evenly as possible, chicken, saute'd onions, green chillies, and cover with cheese, then drizzle, not too generously, the soup broth all over. You want to cover every inch but you don't want to drown it. Cover with corn tortilla squares and repeat steps. When you've reached your top layer cover with a little more cheese then the bottom layers so you get a good solid top.
7. Place casserole in the oven and promptly do a shot, tequila suggested :) Monitor dish, you'll know when its ready when the edges and high points start getting some golden brown parts.
8. When its ready, take it out and let it set for about 5 minutes. With all those layers you want to give it some time to set so its not falling apart on you. If you're like me though you'll probably only be able to wait 3 minutes. Cut out squares for yourself and guests and place them on plates. Now comes the MOST IMPORTANT step, generously cover with El PATO sauce. If you miss this step you've severely injured this dish! Shame on YOU! lol :)
CONGRATS YOU'RE DONE!
This dish goes best with your favorite mexican beer or beverage, mine being a Margarita :) Now sit down and ENJOY!!! I promise your tummy will not be disappointed!
I am SOOO excited about making my first appearance on here. I must say when Alana first asked me about contributing to her yummy blog I questioned myself. I have made learning how to cook one of my New Years resolutions for about as long as I can remember and I must say I haven't gotten very far!
CHANGE though has come into my life in a BIG way! I recently moved to L.A., started a new job, and most excitedly moved in with my boyfriend of 4 years, after spending the majority of our relationship apart. It has definitely been a crazy time, and while there are still many boundaries, toilet seat positions, and dish washing protocols to be ironed out I am very happy!
One boundary that is well established though is the kitchen, my boyfriend Andre, is an outstanding cook, and in turn has cooked the majority of the meals. This for many, including myself, is a dream come true but recently I've found myself slightly jealous of his talent. His creative, turn anything into a delicious meal, no recipe ever needed kinda talent. I hesitate to say this, but I think my internal womanhood is kind of wounded. So, when Alana asked me to start contributing to her blog I saw it as a PERFECT opportunity to start taking back the kitchen! Or at least feeling like a equal contributor which for me is the most important part! :)
The first recipe I'd like to share with you is one passed down to me by Andre's family. It's delicious, really easy, and feeds MANY!
Green Chile Chicken Casserole
Ingredients
4 Boneless Chicken Breast
2 Cans of Condensed Cream of Chicken Soup
2 16 oz./1 lb. Packages of Cheese (I get one package of Pepper Jack and Colby Jack but feel free to use what you like)
1 White Onion
1 tbs of Margarine or Butter
1-2 8 oz. cans of Diced Green Chilies (you can also buy the big can of whole ones and just slice them up yourself)
1 Bag of Corn Tortillas (make sure the bag has a minimum of 30, and the thicker the better, you want them to be able to absorb and hold structure)
2 7 3/4 oz. Cans of El Pato Sauce
Spices - Seasoned Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder (and any spices you feel would go good with a mexican cuisine)
Steps (Make sure to read through before jumping in some things overlap)
1. Fill large cooking pot 1/2 or 3/4 full of water. Season water with all spices, don't be shy. Place chicken breasts in water and boil. You'll know when the chicken is ready when they start to float, it takes them between 15 and 20 minutes. If you're a nervous chicken cooker like me don't be shy to take one of the breasts out and slice inside to see :)
2. While chicken is boiling: shred both cheese packages and set aside, cut up white onion and saute in a small pan with some margarine or butter, rip each corn tortilla into 4s and with the pieces cover the bottom of your casserole dish making sure to overlap, leaving no spaces in between.
3. After all your little set up steps are done chicken should be close or finished boiling. Take each chicken breast out of the water and shred. Some of you may have a shredder which could definitely used here but for those of you like me its all HANDS baby. The chicken breasts are going to be VERY HOT though, so please handle with care, you may need to give them a little time to cooooooool off.
4. As your waiting for your breasts to be touchable ;), prepare the oven and set it to 3750. Then, pour out some of the water in the pot, you used to boil the chicken breasts. Pot should be filled less than half way and a little more than 1/4. Empty both cream of chicken soups in the pot and stir. Bring mixture to a slow boil and let soup thicken. If you've left in too much water this is also where you can boil it down. The thicker it is the BETTER!
5. After you've shredded the chicken well, re-season with some seasoned salt and pepper!
6. Now its time to build your casserole! Remember before starting that you are making around 3-4 layers so use your ingredients proportionately. Layer in, as evenly as possible, chicken, saute'd onions, green chillies, and cover with cheese, then drizzle, not too generously, the soup broth all over. You want to cover every inch but you don't want to drown it. Cover with corn tortilla squares and repeat steps. When you've reached your top layer cover with a little more cheese then the bottom layers so you get a good solid top.
7. Place casserole in the oven and promptly do a shot, tequila suggested :) Monitor dish, you'll know when its ready when the edges and high points start getting some golden brown parts.
8. When its ready, take it out and let it set for about 5 minutes. With all those layers you want to give it some time to set so its not falling apart on you. If you're like me though you'll probably only be able to wait 3 minutes. Cut out squares for yourself and guests and place them on plates. Now comes the MOST IMPORTANT step, generously cover with El PATO sauce. If you miss this step you've severely injured this dish! Shame on YOU! lol :)
CONGRATS YOU'RE DONE!
This dish goes best with your favorite mexican beer or beverage, mine being a Margarita :) Now sit down and ENJOY!!! I promise your tummy will not be disappointed!
THIS LOOKS SO YUMMY OMGGGGGG. For those of us who are not from the Southwest though, what is El Pato sauce and where in the grocery store do I find it?
ReplyDeleteIf its impossible to find don't feel bad about using any yummy salsa or hot sauce like Tapatio that you like :) The reason I stress El Pato though is because is has a nice thicker consistency and the perfect amount of spice :) but as long as your adding something your dish is COMPLETE :)
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