Green Chicken Chilaquiles Casserole

Green Chicken Chilaquiles Casserole

2 whole chicken breasts split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa, ~ **
1/2 cup heavy cream
1 onion, sliced paper thin
1/2 cup vegetable oil
12 Corn Tortillas
1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese
Season chicken all over with salt - pepper. Bring chicken stock to a boil in
a large saucepan. Place breasts in the stock- reduce heat to moderate- cover

  • cook until meat is tender- about 15 minutes. Set aside to cool in the
    stock. When cool- remove skin - bones -shred meat. Strain broth - reserving
    stock for another use. Put in jar screw on lid – refrigerate.

Large mixing bowl combine fresh tomatillo salsa heavy cream 1 teaspoon
salt 1/2 teaspoon pepper onion shredded chicken pieces.

Heat vegetable oil -use medium skillet over medium-low heat. Cook tortillas
just about 5 seconds per side to soften,- then transfer to a large colander
to drain with paper towels underneath to catch oil.

Preheat oven to 350° degrees F.

Butter 4 quart casserole or 6 to 8 individual casseroles or use small soup
bowls that can be put in oven.

Combine cheeses in a mixing bowl.

Assemble chilaquiles - spread thin layer of cheese mixture over the bottom
of baking dish. Push solids in bowl of chicken and tomatillo sauce to the
side so liquids form a pool in the bottom. Dip all softened tortillas in the
pool to moisten. Layer one third of the moist tortillas over the cheese -
top with half of the chicken mixture with its sauce. Sprinkle half of the
remaining cheese over the chicken. Repeat layers ending with a layer of
tortillas on top. Cover tightly with aluminum foil.

Bake 350° 30 minutes or until the edges are slightly brown. Let rest 10
minutes before slicing ñ serving.

~Tomatillo Salsa~** 1 lb. tomatillos husked- washed - cut into quarters 2-4
jalapeños 1/2 cup cold water 1/2 medium onion cut in half 2 bunches
cilantro 2 teaspoons salt

Place tomatillos, jalapeños and water in blender or a food processor fitted.
Purée just till chunky. Add remaining ingredients - purée about 2 minutes
more- or until no large chunks remain. Sauce will keep in refrigerator -
covered - for about 3 days.

If you can’t find the cheeses in your area, substitute 2 c. jack and 1/2
feta. You could also mix some sour cream and a little chicken stock and put
that on top. I don’t know if it will break, but it might… Jarred tomatillo
sauce is out there. That a rotisserie chicken could save time if one didn’t
want to bother poach the chicken breast with stock.