Green Chicken Chilaquiles Casserole
Submitted by jennyatfireside
Green chicken chilaquiles casserole: shredded chicken in tangy tomatillo salsa and cream, layered with softened corn tortillas and three Mexican cheeses, then baked bubbling and golden.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
1 hrsThink of this as a Mexican lasagna: layers of corn tortillas, shredded chicken, tangy tomatillo salsa verde, and a trio of Mexican cheeses, baked into a bubbling casserole. The bright, citrusy tomatillo sauce is mellowed with a pour of cream, so it’s tangy and rich at once.
A couple of techniques keep it from turning to mush. The chicken is gently poached and left to cool right in its stock so it stays juicy before shredding. And the corn tortillas get a quick five-second fry on each side, just enough to soften them and seal the surface so they hold their structure in the sauce instead of dissolving.
Three cheeses carry the flavor: melty manchego, mild fresh panela, and sharp, salty queso añejo.
Layer everything up, ending with tortillas, bake it covered, then let it rest 10 minutes before slicing so it sets enough to cut clean portions.
Chef Tips
- Cool the poached chicken in its stock before shredding. It stays moist instead of drying out.
- Give the tortillas a quick fry to soften and seal them so they don’t disintegrate in the casserole.
- Let the casserole rest 10 minutes after baking so it firms up and slices cleanly.
- Save the chicken poaching stock. It’s flavorful and freezes well for soups or rice.
Variations
- Use store-bought salsa verde to save time if you don’t make tomatillo salsa from scratch.
- Swap in Monterey Jack, queso fresco, and cotija if the Mexican cheeses are hard to find.
- Add a layer of black beans or roasted poblano strips.
Ingredients
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 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, ½ 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 350℉ (180℃).
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.
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