Chicken Chilaquiles Casserole
Submitted by Lisa577
Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.
YIELD
4 servingsPREP
50 minCOOK
30 minREADY
80 minThis isn’t your shortcut chilaquiles. This is the real thing, built from scratch with fire-roasted poblanos and a creamy green sauce that smells like a New Mexico kitchen in September.
Tortilla strips get a quick fry until golden and crisp, then layer up with shredded chicken, that smoky poblano-jalapeño cream sauce, and a generous blanket of mozzarella.
Thirty minutes in the oven and the cheese melts into a bubbly, golden crust over layers of tender, sauce-soaked goodness underneath.
Worth every minute of the roasting, peeling, and chopping.
Kitchen Tips
- Broil the poblanos whole, turning them until the skin blisters evenly. Seal them in a plastic bag for 20 minutes and the skins slip right off.
- Fry the tortilla strips just until light golden, not dark. They’ll soften in the casserole and absorb the sauce.
- Gently press each layer down into the dish to eliminate air pockets and help everything meld together
- The jalapeño is seeded, so the heat stays mild. Leave a few seeds in if you want more kick.
Ingredients
Directions
For green sauce: Heat oil in a 10 inch skillet over medium heat.
Cook onion, roasted poblano chilies, jalapeno chili and garlic in oil for about 8 minutes, stirring occasionally, until onioin is tender.
Stir in whipping cream and salt.
Set aside.
For casserole: heat oil in a 10 inch nonstick skillet until hot.
Cook tortillas strips in oil for 30 to 60 seconds or until light golden brown; drain.
Heat oven to 350℉ (180℃).
Grease a 2-quart casserole dish.
Layer half of the tortilla strips in the bottom of casserole.
Top with chicken, half of the New Mexico Green Sauce (about ⅔ cup) and 1 cup of the cheese.
Gently press layers down into casserole.
Repeat with remaining tortilla strips, sauce and cheese.
Bake uncovered about 30 minutes or until cheese is melted and golden brown.
To roast chilies, set oven to broil.
Broil whole chilies with tops about 5 inch from the heat for 5 to 7 minutes, turning occasionally, until skin is blistered and evenly browned (not burned).
Remove chilies to a plastic bag and closetightly; let stand for 20 minutes, then peel.
Comments
