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Ingredients Jump to Instructions ↓

  1. 1 cup fresh cilantro leaves

  2. 4 scallions, coarsely chopped Coarse salt and ground pepper

  3. 10 ounces fresh baby spinach Nonstick cooking spray

  4. 8 corn tortillas (6-inch)

  5. 1 can (15 1/2 ounces) pinto beans, drained and rinsed

  6. 1 cup prepared salsa (mild or medium)

  7. 8 ounces pepper Jack cheese, grated (about 2 cups) Ingredients :

  8. 4 boneless skinless chicken breast halves

  9. 2 tablespoons vegetable oil

  10. 2 teaspoons chili powder

  11. 1 teaspoon ground cumin

  12. 1 can (14-1/2 ounces) diced tomatoes with garlic, drained

  13. 1 can (8 ounces) tomato sauce

  14. 1 teaspoon hot pepper sauce

  15. 1 cup part-skim ricotta cheese

  16. 1 can (4 ounces) diced green chilies

  17. 1/4 cup chopped fresh cilantro, divided

  18. 12 (6-inch) corn tortillas

  19. 1 cup (4 ounces) shredded Cheddar cheese Ingredients Ragù:

  20. 1/4 cup extra-virgin olive oil

  21. 2 medium onions, finely chopped

  22. 1 carrot, finely chopped

  23. 4 stalks celery, finely chopped

  24. 5 cloves garlic, sliced

  25. 1 pound veal, ground

  26. 1 pound pork, ground

  27. 4 ounces pancetta, ground

  28. 1 8-ounce can tomato paste

  29. 1 cup milk

  30. 1/2 cup white wine

  31. 1 teaspoon fresh thyme leaves Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Instructions 1.Preheat oven to 375°F. Cut chicken into 1/2-inch pieces.

  2. Heat oil in large skillet over medium heat. Add chicken, chili powder and cumin. Cook 4 minutes or until chicken is tender, stirring occasionally. Stir in diced tomatoes, tomato sauce and hot pepper sauce, if desired; bring to a boil. Reduce heat; simmer 2 minutes.

  3. Combine ricotta cheese, chilies and 2 tablespoons cilantro in small bowl; mix until well blended.

  4. Spoon half of chicken mixture into 12X8-inch baking dish. Top with 6 tortillas, ricotta cheese mixture, remaining 6 tortillas, remaining chicken mixture, Cheddar cheese and remaining 2 tablespoons cilantro. Bake 25 minutes or until heated through. Cooking Instructions Ragù: In a large heavy-bottom saucepan, heat olive oil. Add onion, carrot, celery, and garlic, and sweat over medium heat for about 5 minutes, until vegetables are translucent. Add veal, pork, and pancetta to the vegetables, and brown over high heat, stirring to keep the meat from sticking together. Add the tomato paste, milk, wine, thyme, and 1 cup water, and simmer over medium-low heat for 1 to 11/2 hours (if the ragù becomes too thick, add a little more water). Season to taste with salt and pepper, and remove from heat.

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