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Come Party With Me: Cinco de Mayo - Menu

partysugar — Tue, 28 Apr 2009 09:00:01 -0700

Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.

Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.

While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes - your mouth will be watering! Check them out now: read more.

Black Bean Salsa
From Everyday with Rachael Ray

Ingredients

Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Directions

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.

Makes 4 cups.

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Watermelon and Papaya Salad with Tequila Vinaigrette
From Food and Wine

Ingredients

1/4 cup fresh lime juice
2 tablespoons tequila
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small papaya (3/4 pound)-peeled, seeded and cut into 1-by-1/2-inch batons (2 cups)
3/4 pound seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes

Directions

In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.

Serves 4.

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Chicken Enchiladas with Creamy Green Sauce
From Everyday Food

Ingredients

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

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Fast & Easy Dinner: Layered Turkey Enchiladas

partysugar — Fri, 07 Nov 2008 10:30:53 -0800

Can't wait for Thanksgiving? This Tex-Mex-style meal is for you! It uses classic Thanksgiving ingredients to create a lasagna-like dish. Turkey is tossed with stir-fried vegetables, enchilada sauce, and cranberry sauce. The mixture is layered with cheese between corn tortillas before being baked until crisp and gooey. This dish is also a great way to transform leftovers. Feel free to substitute chicken for the turkey, if that's what you have on hand. To look at the recipe, read more.

Layered Turkey Enchiladas
From Better Homes and Gardens

Ingredients

1 lb. turkey breast tenderloin, cut in bite-size strips
1 16-oz. pkg. frozen sweet peppers and onions stir-fry vegetables
1 10-oz. can enchilada sauce
1/2 cup whole berry cranberry sauce
9 6-inch corn tortillas, halved
1 8 oz. pkg. Mexican blend shredded cheese (2 cups)
Lime wedges (optional)
Cilantro sprigs (optional)

Directions

Position oven rack toward top of oven. Preheat oven to 450°F.
In extra-large skillet cook turkey in 1 tablespoon hot cooking oil over medium heat 4 minutes or until no longer pink. Add frozen vegetables, enchilada sauce, and cranberry sauces. Bring to boiling. Sprinkle salt and pepper.
In 2-quart baking dish layer one-third of the tortillas, then one-third of the cheese.
Use a slotted spoon to layer half the turkey-vegetable mixture. Layer one-third tortillas, one-third cheese, remaining turkey-vegetables (with slotted spoon), and remaining tortillas. Spoon on remaining sauce from skillet; sprinkle remaining cheese.
Bake 5 minutes or until cheese is melted. Cut in squares. Serve with lime and cilantro.

Serves 4.

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Chicken Enchiladas Two Ways - Beginner and Expert

YumSugar — Fri, 05 Sep 2008 13:00:17 -0700

Can't make your way to Mexico? Take a hiatus with a Monterrey-inspired meal. While the basic chicken enchilada recipe calls for salsa verde, which often already includes roasted poblano chiles, the second recipe requires roasting the peppers yourself. Don't be intimidated by the task -it's as simple as holding the poblanos for a few minutes over a flame and then peeling off the charred skin - but this roasting technique adds another complex layer of flavor to an already delicious dish. To get both recipes, read more.

Beginner Chicken Enchiladas
From Rachael Ray

Ingredients

8 soft corn tortillas
Filling
3 cups chicken broth
4 pieces boneless skinless chicken breast, 6 to 8 ounces
1 bay leaf, fresh or dried
2 sprigs fresh oregano
1 small onion, quartered
2 tablespoons tomato paste
1 teaspoon chili powder, 1/3 palm full
1 teaspoon ground cumin
Salt
Sauce
2 cups tomato sauce
2 teaspoons hot cayenne pepper sauce, several drops
1/4 teaspoon ground cinnamon, 2 pinches
1 teaspoon chili powder
2 1/2 cups shredded Monterey Jack

Directions

Preheat the oven to 275°F.
Wrap corn tortillas in foil and warm in the oven.
Bring broth to a boil in a sauté pan. Set chicken into broth with bay and oregano and onion.
Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes.
Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Pile chicken mixture into warm corn tortillas and roll.
Line casserole or baking dish with enchiladas, seam side down.
Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas.

Serves 4.

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Expert Chicken Enchiladas
From Bon Appétit

Ingredients

2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
6 oz (1 1/2 cups packed) grated Emmentaler, Muenster, or Mexican Chihuahua cheese
3 tablespoons chopped fresh cilantro
Pickled red onions

Directions

Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes.
Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside.

Serves 6.

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Source and Source

Monday's Leftovers: Enchiladas with Fresh Mango Salsa

partysugar — Mon, 05 May 2008 07:42:56 -0700

Use the elements left over from last night's bean and roasted corn salad to make a platter of oozing enchiladas. The salad acts as the filling for the enchiladas and the mango salsa tops the finished dish.

These exceptional enchiladas are perfect for a vegetarian Cinco de Mayo celebration. If you don't have a leftover corn and bean salad, the recipe details how to make it from scratch. To see how it's done, read more.

Enchiladas with Fresh Mango Salsa
Modified from eDining

Ingredients

Nonstick cooking spray
1 dozen 6- to 7-inch flour or corn tortillas
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 medium jalapeno or serrano chile pepper, seeded and finely chopped
1 tablespoon olive oil or cooking oil
1/3 cup dairy sour cream
1/4 cup purchased mole sauce (available in the Hispanic food section of supermarkets or at Hispanic specialty markets)
2 tablespoons water
two 15-ounce cans black beans, rinsed and drained
8 ounces asadero cheese, Monterey Jack cheese, or sharp cheddar cheese, shredded (2 cups)
1 cup dairy sour cream
2 tablespoons all-purpose flour
1 teaspoon ground cumin
1/4 teaspoon salt
3/4 cup milk
1 recipe Mango Salsa

Directions

Preheat oven to 350 degree F. Coat one 13x9x2-inch (3 quart) rectangular baking dish or two 11x7x1-1/2-inch (2-quart) rectangular baking dishes with cooking spray; set aside.
Stack the tortillas and wrap tightly in foil, and bake for 10 minutes or until warm. Or microwave half of the tortillas at a time between 2 pieces of waxed paper on 100 percent power (high) for 30 seconds.
Meanwhile, for filling, in a large skillet cook onion, garlic, and jalapeño pepper in hot oil until tender; remove from heat.
Stir together 1/3 cup sour cream, the mole sauce, and water; add to skillet along with beans and half of the cheese. Spoon 1/3 cup of the bean mixture onto one edge of each tortilla; roll up. Place, seam side down, in prepared baking dish or dishes.
For sauce, in a medium bowl combine the 1 cup sour cream, flour, cumin, and salt; whisk in milk. Pour evenly over filled tortillas.
Bake, covered, for 25 minutes until heated through. Top with remaining cheese.
Bake, uncovered, for 5 minutes more or until cheese melts. Serve enchiladas topped with Mango Salsa.

Serves 6.

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Monday's Leftovers: What Would You Do With Leftover Enchiladas?

YumSugar — Mon, 07 Jan 2008 05:01:18 -0800

When I decided to write about enchiladas for last night's Sunday Dinner, I wasn't totally sure how I would spin them into Monday's Leftovers. You could always reheat them and enjoy them again, however I was hoping to find something a little more exciting. One of the things I thought of - I haven't tried it, but I thought it could be interesting - was to puree the remaining enchiladas (only if they were prepared meatless) and use it as a sauce for either a homemade pizza or a pasta sauce. I thought something like that might be great accompanying a scramble. What do you think? How would you turn leftover enchiladas into something new? Tell us your ideas in the comments below.

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Sunday Dinner: Swiss Enchiladas

YumSugar — Sun, 06 Jan 2008 01:28:31 -0800

If you'd like to invite your vegetarian friends over for a nice hearty dinner, but are a little wary about what to cook, then I have a solution for you. A big serving of cheese enchiladas is hearty enough to feed a crowd and tasty enough for even the pickiest of eaters. This particular recipe is a Swiss-Mex take on the traditional recipe and uses Swiss cheese instead of Mexican or cheddar. It's delicious enough that your vegetarian pals will be thrilled and your meat loving ones probably won't even realize they're missing anything. To whip this up in time for your Sunday feast, read more.

Swiss Enchiladas
From Cooking Light, May 2006

*To make this meal a vegetarian one, omit the chicken completely and replace with fake chicken strips or navy (white) beans.

Cooking spray
1 1/2 cups chopped onion
* 2 cups chopped roasted skinless, boneless chicken breast (about 2 breasts)
2 garlic cloves, minced
2 (4.5-ounce) cans diced green chiles, undrained
1 (14.5-ounce) can petite diced tomatoes, undrained
2 cups 2% reduced-fat milk
2 tablespoons all-purpose flour
1/4 teaspoon salt
6 (8-inch) fat-free flour tortillas
2 cups (8 ounces) shredded Swiss cheese, divided

Preheat oven to 350F.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; cook 5 minutes or until tender, stirring occasionally. Stir in chicken [if using], garlic, chiles, and tomatoes. Reduce heat, and simmer 7 minutes or until liquid evaporates. Set aside.
Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
Warm tortillas according to package directions. Spoon about 1/2 cup chicken mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
Preheat broiler.
Broil casserole for 3 minutes or until cheese begins to brown.

6 servings (serving size: 1 enchilada and about 1/3 cup sauce)

Nutritional Information
CALORIES 419(28% from fat); FAT 13.2g (sat 7.9g,mono 3.7g,poly 0.8g); PROTEIN 33.2g; CHOLESTEROL 79mg; CALCIUM 474mg; SODIUM 726mg; FIBER 4.3g; IRON 2.1mg; CARBOHYDRATE 41.8g

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Fast & Easy Dinner: Turkey Enchiladas

partysugar — Tue, 02 Oct 2007 05:51:38 -0700

As much as I love enchiladas, they are not typically a quick and healthy weeknight dinner. However, with a couple of tips -purchase cooked, lean turkey; use fresh salsa to enhance the filling - creating a tasty and nourishing Tex-Mex meal is completely doable any night of the week. This recipe uses fat free sour cream and tons of crisp veggies, resulting in a sauce that is creamy without all the weight of restaurant or canned versions.

Wow your family tonight when you make these! All you need is the recipe, so read more

Turkey Enchiladas
From Cooking Light magazine
Image Source

Cooking spray
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
Dash of black pepper
2 1/2 cups chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 cup fat-free sour cream
3 cups chopped cooked turkey or chicken (about 1 1/2 pounds)
1/4 cup bottled salsa
6 (6-inch) flour tortillas

Preheat oven to 350°.
Place a medium saucepan coated with cooking spray over medium heat until hot; add bell pepper and onion. Sauté 3 minutes or until tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, coriander, and black pepper in a medium bowl; gradually add broth, stirring with a whisk until well-blended.
Add to saucepan; bring to a boil, and cook 3 minutes or until thick, stirring frequently. Remove from heat; stir in cheese and sour cream.
Combine 1 cup cheese mixture, turkey, and salsa in a bowl.
Spread 1/2 cup turkey mixture down center of each tortilla; roll up. Place in a 13 x 9-inch baking dish coated with cooking spray. Pour remaining cheese mixture over tortillas. Bake at 350° for 20 minutes or until bubbly.

Serves 6.

Nutritional Information: CALORIES 448(28% from fat); FAT 14.1g (sat 6.1g,mono 4.1g,poly 2.7g); PROTEIN 46.7g; CHOLESTEROL 115mg; CALCIUM 220mg; SODIUM 738mg; FIBER 2g; IRON 4.3mg; CARBOHYDRATE 29.5g

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Chicken Enchiladas Two Ways - Beginner & Expert

partysugar — Tue, 26 Jun 2007 14:28:39 -0700

Enchiladas, the quintessential Tex-Mex main, are a great dish because they feed a crowd. Shredded chicken, melty cheese, gooey sauce, and soft tortillas: what's not to love about them? Excellent for entertaining, it's easy to create an entire Mexican themed meal around enchiladas. Enchiladas are like lasagna in that they have so many steps - poaching chicken, simmering the sauce, assembling the tortillas - and can seem like a huge project to make. However, they are quickly and simply put together by even the most beginner of cooks. If you have the time and skills, it's incredibly rewarding to go through the whole process with both the chicken and homemade sauce. Whichever way you make them, you should master enchiladas - so get the recipe that suits your level of cooking - read more

Beginner Chicken Enchiladas
From Kraft Foods

2 cups chopped cooked chicken
1 can (10-3/4 oz.) reduced-sodium 98% fat-free condensed cream of chicken soup
8 Flour Tortillas
1 can (14-1/2 oz.) chili- or Mexican-flavored stewed tomatoes, undrained
1 cup Mexican Style Shredded Cheese

Preheat oven to 350°F.
Combine chicken and soup; spoon evenly down centers of tortillas. Roll up.
Place, seam-sides down, in 13x9-inch baking dish; top evenly with tomatoes with their liquid and cheese. Cover with foil.
Bake 30 to 35 min. or until cheese is melted and enchiladas are heated through, removing the foil after 20 min.

Serves 4.

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Expert Chicken Enchiladas
From Tyler Florence

Salsa Verde:
12 tomatillos, husked and rinsed
2 jalapeno peppers, stemmed
1 onion, quartered
Splash white vinegar
Water
1 teaspoon ground cumin
1/2 bunch fresh cilantro leaves, coarsely chopped
2 limes, juiced
Salt
Enchiladas:
3 poblano peppers
Extra-virgin olive oil
1 onion, sliced
3 garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 cup all-purpose flour
4 cups canned chicken stock
1 deli roasted chicken, about 3 pounds, boned, meat shredded
Leaves from 1/2 bunch fresh cilantro, chopped
Salt and freshly ground black pepper
12 large corn tortillas
1/2 pound Monterey jack cheese, shredded
Chunky Guacamole, recipe follows
1 pint sour cream

Make the salsa: put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.) Skin the peppers; then seed, core, and dice them.
Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly.
Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
To assemble the dish: preheat the oven to 350 degrees F.
Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board.
Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish.
Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
Bake uncovered for about 30 minutes until bubbly and cracked on top. Serve hot with the guacamole and sour cream.

Serves 4.

Chunky Guacamole:
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky.
Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

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The Basics: Pico de Gallo

partysugar — Fri, 15 May 2009 08:00:34 -0700

During the Spring and Summer, you can almost always find the ingredients for pico de gallo in my fridge. This delightful Mexican condiment has a fresh tomato base and is flecked with raw onions and minced jalapeno. Just-squeezed lime juice adds a refreshing tartness. If I have cilantro, sometimes I'll stir that in, too.

To simply enjoy the pure flavor of pico de gallo, serve as a dip with crunchy tortilla chips. Or use the versatile mix in a number of creative ways. Place on top of grilled fish or steak. Stir into a salad of mixed greens or fold with cooked couscous. Toss with shredded chicken and you've got a quick filling for tacos or enchiladas frescos. Place in between soft tortillas with cheese and make quesadillas. Puree in the food processor for salsa.

See? The possibilities are endless. Get this recipe that you'll be making well into next Fall when you read more.

Pico de Gallo
From Emeril Lagasse

Ingredients

1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)
3/4 cup finely chopped white onions
1/4 cup chopped fresh cilantro leaves
2 tablespoons fresh lime juice
2 tablespoons minced, seeded jalapeno or serrano chiles (about 2 medium)
1 teaspoon minced garlic
1/2 teaspoon salt

Directions

Cut the tomatoes into 1/4-inch dice and place in a bowl.
Add the remaining ingredients and stir well to combine. Cover and allow to rest at room temperature for 1 hour for the flavors to blend.

Makes about 3 cups.

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Fast & Easy Dinner: Tortilla Torta

partysugar — Fri, 20 Mar 2009 10:30:38 -0700

If you love enchiladas, you'll flip for this recipe. It takes all the classic chicken enchilada components and transforms them into layered dish-like lasagna.

Corn tortillas are covered with chicken, salsa, chilies, and cheese. A rotisserie chicken and purchased tomatillo salsa make it uncomplicated and quick to put together.

If you have them on hand, fresh tomatoes, chopped cilantro, and minced jalapenos are welcome additions to the dish. To look at the recipe - that both feeds and pleases a crowd - read more.

Tortilla Torta
From Real Simple

Ingredients

1 3 1/2- to 4-pound cooked chicken
1 16-ounce container plain yogurt
1 cup heavy cream
1 9-ounce package corn tortillas
1 16-ounce jar tomatillo salsa
2 4 1/2-ounce cans chopped chilies, drained
1 8-ounce package shredded Monterey Jack cheese

Directions

Heat oven to 375° F. Lightly coat a 9-inch-square or 10-by-7-inch baking dish with vegetable cooking spray.
Remove the chicken meat from the bones; coarsely chop.
Combine the yogurt and cream in a bowl.
Arrange a third of the tortillas in the baking dish and top with half the salsa, half the chicken, half the cream-yogurt mixture, 1 can of chilies, and a third of the cheese. Top with a third of the tortillas; the remaining salsa, chicken, cream-yogurt, and chilies; and a third of the cheese. Cover with the remaining tortillas and sprinkle with the remaining cheese.
Cover dish tightly with aluminum foil and bake 15 minutes. Remove foil and bake 10 minutes more or until bubbly and the cheese is browned. Let stand 10 minutes before serving.

Serves 8.

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