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Green Chicken Chilaquiles Casserole

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

40 min

Ready

1 hrs
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 large chicken breasts
split
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1 x salt
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1 x black pepper
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2 cups chicken broth
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3 ½ cups tomatillos
salsa
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½ cup heavy whipping cream
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1 medium onions
sliced paper thin
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½ cup vegetable oil
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12 each corn tortillas (6-inch)
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1 cup manchego cheese
grated
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1 cup cheese
panela
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½ cup queso anejo
*

Ingredients

Amount Measure Ingredient Features
2 large chicken breasts
split
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1 x salt
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1 x black pepper
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473 ml chicken broth
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828 ml tomatillos
salsa
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118 ml heavy whipping cream
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1 medium onions
sliced paper thin
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118 ml vegetable oil
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12 each corn tortillas (6-inch)
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237 ml manchego cheese
grated
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237 ml cheese
panela
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118 ml queso anejo
*

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 39790% from fat
 % Daily Value *
Total Fat 40g 61%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 184mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 2%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 4%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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