This classic Mexican breakfast dish features pulled chicken simmered in a spicy tomato and cilantro broth, fire roasted green chilies , Mexican crema and V8 Spicy Hot 100% Vegetable Juice with a hint of roasted garlic
- Total time:
120 minutes
- Servings:
14
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breasts, cooked , pulled |
18.5 oz. |
2.5 cup |
|
kosher salt |
|
2 tsp. |
|
black pepper , ground |
|
0.25 tsp. |
|
Spicy Hot V8® |
|
2 cup |
|
olive oil |
|
2 tbsp. |
|
white onion , minced |
5.250 oz. |
1.5 cup |
|
garlic , peeled, whole, roasted |
1.250 oz. |
2 tbsp. |
|
whole roasted tomatoes |
32.0 oz. |
4 cup |
|
ancho chili powder |
|
2 tsp. |
|
kosher salt |
|
2 tsp. |
|
black pepper |
|
0.5 tsp. |
|
cilantro , chopped |
|
1 tbsp. |
|
tortilla chips |
16.0 oz. |
6 cup |
|
cilantro , chopped |
|
2 tbsp. |
|
vegetable cooking spray |
|
0 as needed |
|
white onion , minced |
3.5 oz. |
1 cup |
|
green chiles , chopped |
2.0 oz. |
0.25 cup |
|
cilantro , chopped |
|
1 tbsp. |
|
Mexican creama |
7.0 oz. |
1 cup |
To Prepare Chicken:
1. Season Chicken salt and pepper. Let stand for 15 minutes.
2. Simmer chicken in V8® Spicy Hot Vegetable Juice. Remove chicken from pan. Strain liquid. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Cool chicken, then shred.
To Prepare Tomato Sauce;
1. In a medium sauce pot, heat oil over medium heat. Add onions. Sauté for 6 minutes. Add garlic. Cook for another 3 minutes.
2. Add tomatoes, reserved liquid and ancho chilies. Cook mixture until mixture thickens into a sauce like consistency.
3. Using a blender, blend mixture until smooth. Add salt, pepper cilantro. Simmer sauce for another 15 minutes. Reserve.
To Assemble/Bake:
1. Using a mixing bowl, coat tortilla chips with 3 cups tomato sauce (just enough to coat the chips).
2. In medium bowl, toss shredded chicken with cilantro and 1 cup of finished tomato sauce.
9. Lightly grease casserole dish with non-stick cooking spray. Layer with the following order: coated chips, shredded chicken, third measure of onions (1 cup) onions, chilies, 1-1/2 cups more tomato sauce.
10. Bake in a 350°F oven for 15 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
11. Top with cilantro and Mexican crema.
12. To Serve: Using a #4 spoodle, portion 1 cup onto plate. Serve immediately.
This classic Mexican breakfast dish features pulled chicken simmered in a spicy tomato and cilantro broth, fire roasted green chilies , Mexican crema and V8 Spicy Hot 100% Vegetable Juice with a hint of roasted garlic
-
Total time:
120 minutes
-
Servings:
14
|
Ingredient
|
Weight
|
Measure
|
|
boneless, skinless chicken breasts, cooked , pulled |
18.5 oz. |
2.5 cup |
|
kosher salt |
|
2 tsp. |
|
black pepper , ground |
|
0.25 tsp. |
|
Spicy Hot V8® |
|
2 cup |
|
olive oil |
|
2 tbsp. |
|
white onion , minced |
5.250 oz. |
1.5 cup |
|
garlic , peeled, whole, roasted |
1.250 oz. |
2 tbsp. |
|
whole roasted tomatoes |
32.0 oz. |
4 cup |
|
ancho chili powder |
|
2 tsp. |
|
kosher salt |
|
2 tsp. |
|
black pepper |
|
0.5 tsp. |
|
cilantro , chopped |
|
1 tbsp. |
|
tortilla chips |
16.0 oz. |
6 cup |
|
cilantro , chopped |
|
2 tbsp. |
|
vegetable cooking spray |
|
0 as needed |
|
white onion , minced |
3.5 oz. |
1 cup |
|
green chiles , chopped |
2.0 oz. |
0.25 cup |
|
cilantro , chopped |
|
1 tbsp. |
|
Mexican creama |
7.0 oz. |
1 cup |
To Prepare Chicken:
1. Season Chicken salt and pepper. Let stand for 15 minutes.
2. Simmer chicken in V8® Spicy Hot Vegetable Juice. Remove chicken from pan. Strain liquid. Reserve.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
3. Cool chicken, then shred.
To Prepare Tomato Sauce;
1. In a medium sauce pot, heat oil over medium heat. Add onions. Sauté for 6 minutes. Add garlic. Cook for another 3 minutes.
2. Add tomatoes, reserved liquid and ancho chilies. Cook mixture until mixture thickens into a sauce like consistency.
3. Using a blender, blend mixture until smooth. Add salt, pepper cilantro. Simmer sauce for another 15 minutes. Reserve.
To Assemble/Bake:
1. Using a mixing bowl, coat tortilla chips with 3 cups tomato sauce (just enough to coat the chips).
2. In medium bowl, toss shredded chicken with cilantro and 1 cup of finished tomato sauce.
9. Lightly grease casserole dish with non-stick cooking spray. Layer with the following order: coated chips, shredded chicken, third measure of onions (1 cup) onions, chilies, 1-1/2 cups more tomato sauce.
10. Bake in a 350°F oven for 15 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
11. Top with cilantro and Mexican crema.
12. To Serve: Using a #4 spoodle, portion 1 cup onto plate. Serve immediately.
