Chilaquiles con Pollo: Tortilla Casserole with Chicken Breast

Recipe courtesy Priscila Satcoff

Show: Episode:

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 3 Reviews
Total Time:
1 hr 5 min
Prep
20 min
Cook
45 min
Yield:
4 servings
Level:
--
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 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

Directions

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 3 reviews

  • on May 12, 2010

    Flag

    Thank you Marcela for another Excellent Mexican Recipe! my family love it!! hope to see you again soon and tv!! we miss you... Martin

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 11, 2006

    Flag

    Not very attractive. Tasted like nachos. My kids would not eat it. They like the look of regular nachos.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on July 27, 2005

    Flag

    Thank you for this recipe! It is only my husband and I but I always make the full recipes. I gave leftovers to coworkers and neighbors, it was a hit with everyone. I garnished with sourcream and avocado slices, and it was excellent!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Portobello Ripiene Con Pollo

Portobello Ripiene Con Pollo

Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.