Ingredients with Measurements:
- 2 lbs. boneless, skinless chicken breasts
- 2 tbsp. olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 tbsp. recado rojo seasoning
- 1 can (14 oz.) diced tomatoes
- 1 can (4 oz.) diced green chilies
- 1 cup chicken broth
- 12 corn tortillas
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Baking dish
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned on both sides, about 5 minutes per side. Remove chicken from skillet and set aside.
3. In the same skillet, add onion and garlic and cook until softened, about 3 minutes.
4. Add recado rojo seasoning and stir to combine. Cook for 1 minute.
5. Add diced tomatoes, green chilies, and chicken broth. Bring to a simmer and cook for 5 minutes.
6. Remove from heat and let cool slightly. Transfer mixture to a blender or food processor and blend until smooth.
7. Shred chicken and add it to the sauce. Stir to combine.
8. Dip each corn tortilla in the sauce and place in a baking dish. Spoon chicken mixture over each tortilla and sprinkle with shredded Monterey Jack cheese.
9. Bake for 20-25 minutes, until cheese is melted and bubbly.
10. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 450
- Fat: 21g
- Carbohydrates: 29g
- Protein: 36g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Monterey Jack cheese can be substituted with cheddar or queso fresco.
Variations:
- Add black beans or corn to the chicken mixture for added texture.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- To make the recipe spicier, add more recado rojo seasoning or diced jalapeños.
- To make the recipe milder, use less recado rojo seasoning or omit the green chilies.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
- Serve with a dollop of sour cream and chopped cilantro on top.
Garnishes:
- Sour cream
- Chopped cilantro
- Diced tomatoes
- Sliced avocado
Pairings:
- Spanish rice
- Refried beans
- Guacamole
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the cheese is not melted enough, broil for 1-2 minutes at the end of cooking time.
Food safety advice:
- Make sure chicken is cooked to an internal temperature of 165°F.
Food history:
- Recado rojo is a traditional Mexican spice blend made with achiote paste, garlic, and other spices.
Flavor profiles:
- Spicy, tangy, savory
Serving suggestions:
- Serve hot with your favorite Mexican sides.
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Region: Mexican