*  Exported from  MasterCook  *
 
                    GREEN CHICKEN CHILAQUILES CASSEROLE
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Casseroles                       Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 350øF. Butter a 4-quart casserole.
   
   Combine the cheeses in a mixing bowl.
   
   To assemble the chilaquiles, spread a thin layer of
   the cheese mixture over the bottom of the baking dish.
   Push the solids in the bowl of chicken and tomatillo
   sauce to the side so the liquids form a pool in the
   bottom.
   
   Layer one third of the moist tortillas over the cheese
   and top with half of the chicken mixture with its
   sauce.
   
   Sprinkle half of the remaining cheese over the
   chicken. Repeat the layers, ending with a layer of
   torillas on top. Cover tightly with aluminum foil.
   
   Bake 30 minutes or until the edges are slightly brown.
   Let sit for 10 minutes before slicing and serving or
   unmolding.
   
   SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan
   Feniger with Helena Siegel.
  
 
 
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