Recipe from Pasta Plus!! //



 +Lo Chef.
Difficulty: Medium
Total time: 1 hr
Yield: Serves 4

You can use leftover chicken for this tasty recipe - great for guests.

  • 2 TBSP vegetable oil (canola or similar) or cooking spray
  • 4 bone-in chicken thighs, skinned (dark meat gives more flavor to this dish, you can also use any part of the chicken, or leftovers, or turkey)
  • 3 hot or sweet chorizo sausages, or equivalent
  • 1/3 cup chopped fresh cilantro, separated (2 cooking steps and garnish)
  • 1 cup frozen corn kernels, thawed, or 1 small can, drained and rinsed (about 8 oz.)
  • 1/3 cup (3 ounces) cream cheese, softened, OR yoghurt
  • pinch of red pepper
  • 1/2 teaspoon ground cumin
  • salt, sparingly, to taste
  • a few grinds black pepper
  • 2 cups chopped onion, divided
  • 6 garlic cloves, minced and divided in 2 parts
  • 1 cup chicken broth
  • 2/3 cup salsa verde
  • 1/4 cup water
  • 1 tablespoons chopped pickled jalapeño pepper
  • 10 (6-inch) corn tortillas
  • 1/2 cup (1 ounce) shredded sharp cheddar cheese
OO Ovenproof skillet, mixing bowl, saucepan, casserole.

  1. PREHEAT oven to 425 deg. F. rack in middle.
  2. Make sure your items are ready: onion and garlic chopped, cilantro cleaned and chopped, cheddar shredded, etc.
    IN an oven proof skillet, heat 1 TBSP canola oil. Sauté chicken for 8 -10 minutes, turning occasionally to brown all sides.

    PUT skillet in oven; bake at 425 deg. F for 10 minutes or until done. Remove chicken from skillet; let stand 15 minutes. Remove meat from bones; shred. Discard bones.
    Separate pieces of chicken, sauté briefly to add flavor (optional).
  5. REMOVE skin from chorizo, sauté until brown, stirring occasionally.
  6. CONTINUE - PUT cooked chicken and chorizo in a medium bowl. ADD 1 1/2 tablespoons chopped cilantro, corn, 1/3 cup cream cheese or yoghurt, red pepper, cummin, salt (carefully, some ingredients already have salt in them), black pepper to chicken; toss to combine.
  7. RETURN empty skillet to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly until onion is transparent or light gold, not browned. ADD onion mixture to chicken mixture; stir to combine.
  8. PREPARE SALSA MIXTURE: in separate saucepan, combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, 1 cup broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil.
  9. REDUCE heat, and simmer 15 minutes, stirring occasionally. Remove from heat - mixture should be fairly liquid. let stand 10 minutes. Carefully pour salsa mixture into a blender; add 2 tablespoons cilantro. Process until smooth.
  10. CUT tortillas in quarters and toast to 'crispy' in toaster, oven (325º oven, middle rack for 10 - 15 mins, turn once), or skillet on stovetop.
  11. LIGHTLY coat the bottom of the casserole with vegetable oil or cooking spray.
  12. LAYER ingredients into baking dish (larger dish, fewer layers, we use a single layer of chicken, but your choice): salsa - 1/2 of tortilla quarters - chicken - other 1/2 of tortillas - salsa) then sprinkle shredded cheddar on top.
  13. BAKE at 425º for 15 minutes or until bubbly and lightly browned. Garnish with remaining cilantro.