Tortilla Casserole With Chicken Breast

Recipe Ingredients

2		Water
1 1/2 lbs	681g / 24oz	Tomatillos - husks removed
4		Serrano chiles
2		Garlic cloves
1/2		Yellow onion (small)
12		Day-old corn tortillas (medium)
		Canola oil - for frying
2		Boneless skinless chicken breasts (medium)
8 oz	227g	Asadero-style cheese - grated
		= (may substitute Monterey Jack)
4 oz	113g	Mexican cream or creme fraiche
1/2 oz	14g	Yellow onion - finely chopped (small)
1 oz	28g	Avocado - peeled and sliced (medium)

Recipe Instructions

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.

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.

In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.

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.

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 oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

This recipe yields 4 servings.

Description:

"{Chilaquiles Con Pollo}"

Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B37) - from the TV FOOD NETWORK

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