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  • Chicken Chilaquiles Casserole

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    Chicken Chilaquiles Casserole
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. Vegetable oil
    • 10 x 6 or possibly 7" flour or possibly corn tortillas, cut in 1/2" strips
    • 2 c. Cooked chicken or possibly turkey, shredded (about 1 pound boneless chicken)
    • 2 c. Chihuahus or possibly mozzarella cheese, shredded
    • 2 Tbsp. Vegetable oil
    • 1 lrg Onion (about 1 c.), finely minced
    • 4 x Poblano chilies, roasted*, peeled, seeded,, finely minced
    • 1 x Jalapeno, seeded, finely minced
    • 1 x Garlic clove, finely minced
    • 1/2 c. Whipping cream
    • 1/4 tsp Salt

    Directions

    1. For green sauce: Heat oil in a 10" skillet over medium heat. Cook onion, roasted* poblano chilies, jalapeno chili and garlic in oil for about 8 min, stirring occasionally, till onioin is tender. Stir in whipping cream and salt. Set aside.
    2. For casserole: heat oil in a 10" nonstick skillet till warm. Cook tortillas strips in oil for 30 to 60 seconds or possibly till light golden; drain. Heat oven to 350. Grease a 2-quart. casserole dish. Layer half of the tortilla strips in the bottom of casserole. Top with chicken, half of the New Mexico Green Sauce (about 2/3 c.) and 1 c. of the cheese. Gently press layers down into casserole. Repeat with remaining tortilla strips, sauce and cheese. Bake uncovered about 30 min or possibly till cheese is melted and golden.
    3. * To roast chilies, set oven to broil. Broil whole chilies with tops about 5" from the heat for 5 to 7 min, turning occasionally, till skin is blistered and proportionately browned (not burned). Remove chilies to a plastic bag and closetightly; let stand for 20 min, then peel.

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