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Chicken Chilaquiles Casserole Recipe

by Global Cookbook

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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