Green Chicken Chilaquiles Casserole
From quaziefly 15 years agoIngredients
- 2 whole chicken breasts, split salt and freshly ground black pepper shopping list
- 2 cups chicken stock shopping list
- 3 1/2 cups tomatillo Salsa shopping list
- 1/2 cup of heavy cream shopping list
- 1 onion, diced paper-thin shopping list
- 1/2 cup vegetable oil shopping list
- 12 day old corn tortillas shopping list
- 1 cup grated manchego cheese shopping list
- 1 cup grated panela cheese shopping list
- 1/2 cup grated anejo cheese shopping list
How to make it
- Season the chicken all over with salt and pepper.
- Bring the chicken stock to a boil in a large saucepan.
- Place the breast in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes.
- Set aside to cool in the stock.
- When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use. In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
- Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
- Preheat the oven to 350 F. Butter a 4-quart casserole or 6 to 8 individual casseroles (or use small soup bowls).
- Combine the cheeses in a mixing bowl.
- To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish.
- Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom.
- Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce.
- Sprinkle half of the remaining cheese over the chicken.
- Repeat the layers, ending with a layer of tortillas on top.
- Cover tightly with aluminum foil.
- Bake 30 minutes or until the edges are slightly brown.
- Let sit for 10 minutes before slicing and serving
The Rating
Reviewed by 13 people-
So good!! five forks
goodeat in Benton loved it
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ohh man!!!! this sounds really good right now i just adore mexican foods
thanks you 2
tinkminitindel in THE HEART OF THE WINE COUNTRY loved it
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love your posts..five forks
peetabear in mid-hudson valley loved it
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