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 ...
Ingredients
- 2large whole chicken breasts, split
- 31/2 c *tomatillo salsa
- 1/2cup heavy cream
- 1medium onion, sliced paper thin
- 1/2cup vegetable oil
- 12ea corn tortillas
- 1cup grated manchego cheese
- 1cup grated panela cheese
Directions
- 1
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 O
- 2
Bring the chicken stock to a boil in a large saucepan
- 3
Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes
- 4
Set aside to cool in the stock
- 5
When cool, remove the skin and bones and shred the meat into bite-sized pieces
- 6
Strain and reserve the stock for another use
- 7
In a large mixing bowl, combine the fresh *tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicke
- 8
Heat the vegetable oil in a medium skillet over medium-low heat