Green Chicken Chilaquiles Casserole
2 lg Whole chicken breasts, split Salt Fresh course ground black -pepper 2 c Chicken stock 3 1/2 c *Tomatillo Salsa 1/2 c Heavy cream 1 md Onion, sliced paper thin 1/2 c Vegetable oil 12 ea Corn tortillas 1 c Grated manchego cheese 1 c Grated panela cheese 1/2 c Grated a_ejo cheese Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use. In a large mixing bowl, combine the fresh *tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces. Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften and then transfer to a large colander to drain. * See "Tomatillo Salsa" provided separately with this recipe. Preheat the oven to 350 SectionsAbout Us© Quench Magazine |