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Add a photoServings: 6
Ingredients
- 2 whl Chicken breasts split Salt to taste Freshly-grnd black pepper to taste
- 2 c. Chicken stock
- 3 1/2 c. Tomatillo Salsa (Green Salsa) see * Note
- 1/2 c. Heavy cream
- 1 x Onion sliced paper-thin
- 1/2 c. Vegetable oil
- 12 x Day-old Corn Tortillas see * Note (18 if individual casseroles are being mad
- 1 c. Grated Manchego cheese
- 1 c. Grated Panela cheese
- 1/2 c. Grated Anejo cheese
Directions
- 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 till the meat is tender, about 15 min. Set aside to cold in the stock. When cold, remove the skin and bones and shred the meat into bite-sized pcs. Strain and reserve the stock for another use.
- In a large mixing bowl, combine the fresh Tomatillo Salsa, heavy cream, 1 tsp. salt, 1/2 tsp. pepper, the onion and shredded chicken pcs.
- 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 degrees. Butter a 4 qt casserole or possibly 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
- Combine the cheeses in a mixing bowl.
- To assemble the chilaquiles, spread a thin layer of the cheese mix 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 mix 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 min or possibly till the edges are slightly brown. Let sit for 10 min before slicing and serving or possibly unmolding.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 331 | |
| Calories from Fat 232 | 70% |
| Total Fat 26.34g | 33% |
| Saturated Fat 5.95g | 24% |
| Trans Fat 0.47g | |
| Cholesterol 25mg | 8% |
| Sodium 271mg | 11% |
| Potassium 175mg | 5% |
| Total Carbs 19.61g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.55g | 1% |
| Protein 5.7g | 9% |
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