Green Chicken Chilaquiles Casserole

* Exported from MasterCook *

GREEN CHICKEN CHILAQUILES CASSEROLE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg Whole chicken breasts, split
Salt
Fresh course ground black
-pepper
2 c Chicken stock
3 1/2 c *Tomatillo Salsa
1/2 c Heavy cream
1 md Onion, sliced paper thin
1/2 c Vegetable oil
12 ea Corn tortillas
1 c Grated manchego cheese
1 c Grated panela cheese
1/2 c Grated a¤ejo cheese

Season the chicken all over with salt and pepper.

Bring the chicken stock to a boil in a large saucepan.
Place the breasts 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.

* See "Tomatillo Salsa" provided separately with this
recipe.

Preheat the oven to 350øF. Butter a 4-quart casserole.

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.

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
torillas 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 or
unmolding.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
Feniger with Helena Siegel.



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