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Green Chicken Chilaquiles Casserole

Green Chicken Chilaquiles Casserole is a chicken recipe made with Chicken Stock, Heavy Cream, Vegetable Oil, Manchego Cheese, and Panela Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Bring the chicken stock to a boil in a large saucepan.

2. 2

   Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes.

3. 3

   Set aside to cool in the stock.

4. 4

   When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.

5. 5

   Heat the vegetable oil in a medium skillet over medium-low heat.

6. 6

   Cook the tortillas just about 5 seconds per side to soften and then transfer to a large colander to drain.

7. 7

   To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish.

8. 8

   Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom.

9. 9

   Sprinkle half of the remaining cheese over the chicken.

10. 10

    Repeat the layers, ending with a layer of torillas on top.

11. 11

    Cover tightly with aluminum foil.

12. 12

    Bake 30 minutes or until the edges are slightly brown.

13. 13

    Let sit for 10 minutes before slicing and serving or unmolding.