*  Exported from  MasterCook  *
 
                       Chicken Chilaquiles Casserole
 
 Recipe By     : FOODWINE (Listserv@CMUVM.CSV.CMICH.EDU)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           vegetable oil
   10      6 or 7       flour or corn tortillas -- cut in 1/2 strips
    2      cups          cooked chicken or turkey -- shredded
                         (about 1 lb. boneless chicken)
    2      cups          Chihuahus or mozzarella cheese -- shredded
                         New Mexico green sauce (below)
 
                         New Mexico Green Sauce
    2      tablespoons   vegetable oil
    1      large         onion (about 1 cup) -- finely chopped
    4                    poblano chilies, roasted*, peeled, seeded, -- finely
 chopped
    1                    jalapeno, seeded -- finely chopped
    1                    garlic clove -- finely chopped
      1/2  cup           whipping cream
      1/4  teaspoon      salt
 
 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
 minutes, stirring occasionally, until onioin is tender.  Stir in whipping
 cream and salt.  Set aside.
 
 For casserole:  heat oil in a 10 nonstick skillet until hot.  Cook tortillas
 strips in oil for 30 to 60 seconds or until light golden brown; drain.  Heat
 oven to 350.  Grease a 2-qt. 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 cup) and 1 cup of the cheese.  Gently press layers
 down into casserole.  Repeat with remaining tortilla strips, sauce and
 cheese.  Bake uncovered about 30 minutes or until cheese is melted and golden
 brown.
 
 *  To roast chilies, set oven to broil.  Broil whole chilies with tops about
 5 from the heat for 5 to 7 minutes, turning occasionally, until skin is
 blistered and evenly browned (not burned).  Remove chilies to a plastic bag
 and closetightly; let stand for 20 minutes, then peel.
 
                    - - - - - - - - - - - - - - - - - -