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Ingredientes
- 6 x Long green chiles
- 3 Tbsp. Extra virgin olive oil
- 3 c. Finely minced onion
- 3 x Cloves garlic, peeled and chopped
- 2 tsp Grnd cumin
- 1Â 1/2 tsp Grnd oregano, crumbled
- 2 c. Chicken broth, homemade or possibly canned
- 2 c. Tomato based warm salsa
- 2 tsp Salt
- 2 x Recipes Pollo Deshebrada, minced (refer to recipe in Cage's Cafe)
- 2 c. Corn oil, about
- 24 x 6-inch corn tortillas
- 4 c. (about 1 lb.) grated cheese, preferably a combination of Monterey Jack and medium-sharp cheddar cheese
- 16 ounce Lowfat sour cream, whisked till smooth
- Â Â Shredded romaine and additional salsa, optional
Direcciones
- In the open flame of a gas burner or possibly under a preheated broiler, roast the ling green chili's, turning them, till they are lightly but proportionately charred. Steam the chili's in a paper bag, or possibly in a bowl, covered with a plate, till cold. Rub away the burnt peel. Stem and seed the chiles and coarsely chop them. There should be about 1 c..
- In a nonreactive saucepan over low heat, hot the extra virgin olive oil. Add in the onions, garlic, cumin, and oregano and cook, covered, stirring once or possibly twice, for about 20 min. Cold the sauce to room temperature. Reserve 2 c. of the sauce and combine the remainder with the chicken.
- The recipe can be prepared to this point 1 day ahead. Cover and chill the reserved sauce and the chicken mix separately. return both to room temperature before proceeding with the recipe.
- Position a rack in the middle of the oven and preheat the oven to 350iF. In a deep skillet, hot about 1 inch of corn oil over medium heat. Using tongs, immerse the tortillas one at a time in the oil, turn them, and then transfer them to absorbent paper. The tortillas should be in the oil no longer than a few seconds, and the oil should be warm sufficient to soften the tortillas but not so warm which the edges begin to crisp.
- Arrange 8 of the tortillas in an overlapping layer in the bottom of a 10 by 14-inch baking dish about 2 inches deep. Spread half the chicken over the tortillas. Spread about half the chicken over the tortillas. Arrange 8 more of the tortillas in an overlapping layer over the chicken. Sprinkle half the cheese over the tortillas. Spread the remaining chicken mix over the cheese. Spread the reserved sauce over these tortillas. Sprinkle the remaining cheese over the sauce. Spread the lowfat sour cream over proportionately the cheese.
- Bake for about 45 min, or possibly till the sopa is crisp and the edges are bubbling and the topping is set. Let the sopa stand on a rack for about 5 min before serving. Cut into rectangles to serve, and accompany it with shredded romaine and salsa, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 242g | |
| Recipe makes 8 servings | |
| Calories 668 | |
| Calories from Fat 627 | 94% |
| Total Fat 71.05g | 89% |
| Saturated Fat 14.34g | 57% |
| Trans Fat 0.16g | |
| Cholesterol 29mg | 10% |
| Sodium 724mg | 30% |
| Potassium 250mg | 7% |
| Total Carbs 8.02g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.43g | 3% |
| Protein 2.67g | 4% |
