Chilaquiles with Chicken & Green

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Chili-Tomatillo Sauce

1 bag of tortilla chips (light and no salt)

3 ½ cups green chili-tomatillo sauce (recipe follows)

1 ½ cups cooked, shredded chicken

1 small onion, cut in slivers

2 cups grated Monterey Jack cheese

Sour cream to garnish

Directions:  Grease a 9” x 12” baking dish.  Layer one-third of the chips on the bottom 

of the dish.  Drizzle with some sauce, followed by half of the chicken, half of the onion, 

and a third of the cheese.   Repeat for another layer.  Top with remaining chips, more 

sauce and remaining cheese.  Bake at 350 degrees until golden and bubbly.  Serve with 

sour cream.

Green Chili-Tomatillo Sauce

2 T. vegetable oil 1/3 cup finely chopped onion

2 T. minced garlic ½ cup thinly sliced green onion

1 ½ cups peeled, rinsed, quartered, fresh tomatillos, or Canned & drained

1 ½ cups roasted green chilies, hot or mild

¾ cup chicken broth ½ cup heavy cream

1 T. salt, or to taste Fresh lime juice to taste

Directions:  Heat oil in saucepan and sauté onion for 2 minutes.  Add the garlic, cook 2 

minutes more, stirring occasionally.  Pulse the tomatillos in a food processor until finely 

chopped.   Add to saucepan, tomatillos, chilies, green onions, chicken broth and cream; 

bring to boil and lower heat so the sauce is barely simmering.  Cook for about 40 

minutes.  Season to taste with salt and lime juice.

Comment:  Tomatillos are a green fruit that can usually be found next to the tomatoes.  

The amounts of this dish are somewhat arbitrary.  You may want more chips or cheese 

or chips or onion in your layers.  As it cooks, the chips assume a noodle-like texture.  

It’s a New Mexican lasagna.  Fun recipe Elizabeth and I discovered on our Santa Fe 

Cooking School adventure.

Southern Fried Chicken

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1 chicken cut in pieces

Buttermilk

House Seasoning:

1 cup salt ¼ cup black pepper

¼ cup garlic powder

Basic Recipe:

4 large eggs 1/3 cup water

1 cup hot sauce 2 cups self-rising flour

1 tsp. pepper

Oil for frying; preferably peanut oil

Directions:  Make the House Seasoning.

Soak chicken in buttermilk for at least 20 minutes…longer is better.  

In a medium bowl, beat eggs with water.  Add hot sauce so that the egg mixture is 

bright orange.  In another bowl, combine flour and pepper.  

Pat chicken dry.  Season chicken with House Seasoning.  Dip seasoned chicken in 

egg mixture, then coat well in flour mixture.

Heat oil to 350 degrees. Fry the chick in the oil until browned and crispy.  Dark meat 

takes longer than white meat.  It should take dark meat about 13-14 minutes; white 

meat takes about 8-10 minutes.

Comment:  Paula Deen Recipe

Chicken & Mushrooms in Phyllo

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8 boneless, skinless chicken breasts, halved crosswise

1 lb. sliced mushrooms ½ cup chopped onion

¼ cup margarine 2 T. sour cream

2 T. Sherry ½ tsp. salt

1/8 tsp. pepper Dash ground nutmeg

16 slices phyllo dough ¾ cup melted margarine

8 slices Swiss cheese

Directions:  Pound chicken breasts until even thickness.  Saute sliced mushrooms 

and onion in margarine in large skillet.   Stir in sour cream, Sherry, salt, pepper, and 

nutmeg.  Divide mixture on chicken breasts and roll up. 

Place two sheets phyllo dough on work surface.  Brush one side with melted 

margarine.  Fold in half.  Brush exposed dough with margarine.  Place rolled chicken 

breast and one piece cheese at short end of phyllo; fold edges in and roll up.  

Repeat with remaining phyllo and chicken.  Place seam sides down in shallow, 

greased baking dish.  Brush tops with melted margarine.  Bake at 375 degrees for 35-

45 minutes.  Let stand 10 minutes before serving.  Serve plain or with gravy.

Comment:  Phyllo dough dries out quickly.  Be sure to keep dough covered with 

damp cloth while preparing other ingredients.  Feel free to add more cheese – 

whatever kind you like.  

Very good, very filling.  A Becky Sensky favorite.

Chicken Chimichangas

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Two, 10.5 oz. cans cream of chicken soup

Two, 4.5 oz. cans diced green chilies

5 pitted green olives

1 jalapeno pepper, seeded and chopped

2 T. lime juice

One, 8 oz. cream cheese, softened

One 8 oz. pkg. shredded Monterey Jack cheese

½ pkg. taco seasoning

1 lb. shredded, cooked chicken

Eight, 10” tortillas

½ cup vegetable oil

One 8 oz. pkg. shredded sharp cheddar cheese

One 8 oz. container sour cream

Green onions, chopped

Directions:  Puree in a blender:  cream of chicken soup, green chilies, olives, 

jalapeno pepper, and lime juice.  Warm over low heat.

In a large bowl, mash together the cream cheese, Monterey Jack cheese, and taco 

seasoning until blended.  Stir in the chicken.  Evenly divide mixture among the 

tortillas, placing filling in center of each.  Fold top down, fold bottom up, and then 

roll up sides to make a square packet.

Heat the vegetable oil in a large skillet over medium to medium-high heat.  Fry 4 

chimichangas at a time, seam side down, until golden brown, about 90 seconds; flip 

with tongs and fry other side an additional 90 seconds.  Drain on a paper towels.

To serve, place a chimichanga on a plate, ladle the warm pepper sauce over top.  

Sprinkle with cheddar cheese and green onions.  Finish with a dollop of sour cream.

Comment:  Serve with salad.