Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
2 quarts water |
1 1/2 pounds tomatillos, husks removed |
4 serrano chiles |
2 garlic cloves |
1/2 small yellow onion |
12 medium-size day-old corn tortillas |
canola oil, for frying |
2 medium size chicken breasts boneless and skinless |
8 ounces asadero-style cheese grated (may substitute monterey jack) |
4 ounces mexican cream or creme fraiche |
1/2 small yellow onion, finely chopped |
1 medium avocado, peeled and sliced |
Directions:
1. In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.
2. Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.
3. In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.
4. In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.
5. In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.
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