Green Chicken Chilaquiles Casserole

Author: chefs-mate Cooking Method: Baking, Boiling Cuisine: Mexican Courses: Main Courses

Difficulty: Advanced

Servings: 8 Calories: 380

Description

This Green Chicken Chilaquiles Casserole transforms the classic Mexican breakfast into a hearty, satisfying main course perfect for brunch or dinner. Tender chicken breasts are poached in stock, shredded, and mixed with a vibrant, creamy tomatillo salsa. The mixture is layered with lightly fried corn tortillas and a blend of sharp Manchego, mild Panela, and aged cheese. Baked until bubbly and golden, this casserole offers a delightful contrast of textures: soft, sauce-soaked tortillas meeting crisp edges and melted cheese. It’s an ideal dish for feeding a crowd, utilizing leftovers, or when you crave bold, zesty flavors without the mess of frying individual tortillas. Serve with fresh avocado, crema, and cilantro for the full experience.

Directions

Season the chicken breasts all over with salt and pepper.
Bring the chicken stock to a boil in a large saucepan.
Place the chicken breasts into the boiling stock, reduce heat to moderate, cover, and cook until the meat is tender, about 15 minutes.
Remove the chicken from the stock and set aside to cool slightly. Strain and reserve the stock for another use.
Once cool enough to handle, remove any skin and bones, then shred the chicken into bite-sized pieces.
In a large mixing bowl, combine the tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, sliced onion, and shredded chicken pieces.
Heat the vegetable oil in a medium skillet over medium-low heat.
Cook the corn tortillas in the oil for about 5 seconds per side just to soften them, then transfer to a large colander to drain excess oil.
Preheat the oven to 350°F (175°C).
Butter a 4-quart casserole dish.
Combine the Manchego, Panela, and aged cheeses in a mixing bowl.
Spread a thin layer of the cheese mixture over the bottom of the baking dish.
Push the solid ingredients in the chicken mixture to the side, allowing the liquid sauce to pool at the bottom.
Layer one-third of the moist tortillas over the cheese in the dish, then top with half of the chicken mixture and its sauce.
Sprinkle half of the remaining cheese mixture over the chicken layer.
Repeat the layers with the remaining tortillas, chicken mixture, and cheese, ending with a final layer of tortillas on top.
Cover the casserole tightly with aluminum foil.
Bake for 30 minutes, or until the edges are slightly browned and the center is hot.
Let the casserole sit for 10 minutes before slicing and serving to allow it to set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 380kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 12g60%
Cholesterol 95mg32%
Sodium 450mg19%
Total Carbohydrate 28g10%
Dietary Fiber 3g12%
Sugars 2g
Protein 22g44%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Tomatillo Salsa: If you do not have pre-made tomatillo salsa, you can make it by roasting tomatillos, jalapeños, onion, and garlic, then blending with cilantro and salt.

Cheese Substitutions: If Panela cheese is unavailable, substitute with Mozzarella or Queso Fresco. Manchego can be replaced with Pepper Jack for extra heat.

Tortilla Tip: Lightly frying the tortillas prevents them from becoming mushy when baked. Do not over-fry; you only want them softened and pliable.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Serving Suggestions: Serve with fresh avocado slices, a dollop of sour cream or crema, chopped cilantro, and lime wedges.

Green Chicken Chilaquiles Casserole