Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast

Total Time:
1 hr 5 min
20 min
45 min

4 servings

  • 2 quarts water
  • 1 1/2 pounds tomatillos, husks removed
  • 4 serrano chiles
  • 2 garlic cloves
  • 1/2 small yellow onion
  • 12 medium-size day-old corn tortillas
  • Canola oil, for frying
  • 2 medium size chicken breasts boneless and skinless
  • 8 ounces asadero-style cheese grated (may substitute Monterey Jack)
  • 4 ounces Mexican cream or creme fraiche
  • 1/2 small yellow onion, finely chopped
  • 1 medium avocado, peeled and sliced

In a medium sauce pan boil the water, add the tomatillos and serrano chiles and let them cook for about 8 minutes. In a blender puree the tomatillos, chiles, garlic, and onions using enough of the tomatillo water to make a sauce consistency. Strain.

Cut the tortillas in half and then in quarters making 8 triangles from each one. In a medium-size skillet heat the oil, fry the tortillas until crisp and remove from heat.

In a medium-size skillet saute the chicken breast until done and then slice into 1-inch strips.

In a medium sauce pan bring the tomatillo salsa to a boil, taste for salt, and season if necessary, add the crispy tortillas and let simmer for about 4 minutes or until the tortillas get soft.

In a 8 by 8 inch baking dish, place some of the chilaquiles with sauce, add some of the chicken strips, cover with more tortillas then top with the grated cheese. Bake in a preheated 400 degree F. oven until the cheese melts, garnish with the cream, chopped onion, and avocado slices.

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    Recipe courtesy of Ingrid Hoffmann