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