Real Recipes From Real Home Cooks ®

chicken chilaquiles casserole with tomatillo salsa

(1 rating)
Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

Many years ago I made a recipe that I had clipped out of the local newspaper. This was long before I had even heard of chilaquiles or had seen salsa verde at my local grocery. When I read the recipe it sounded SO good I just had to try it. Once I located all the ingredients and made it, all my friends and family asked the same questions: "WHAT is this and HOW did you make it?!?" Eventually I lost my treasured recipe. I tried every cookbook and eventually every recipe site. No such luck. Recently, I decided to try to recreate the dish from memory. Turned out great so I think I did well!

(1 rating)
yield 6 -8 servings
prep time 25 Min
cook time 45 Min
method Bake

Ingredients For chicken chilaquiles casserole with tomatillo salsa

  • 2 c
    rotisserie chicken, deboned, shredded or cut into large bite size pieces. you may also use 2 chicken breasts cooked in chicken broth. cut when cooled.
  • 3 1/2 c
    jarred tomatillo salsa (salsa verde). you may also make from fresh. see recipes on jap.
  • 1/2 c
    heavy cream
  • 2 Tbsp
    sour cream, mixed well into heavy cream
  • 1
    onion, sliced paper thin
  • 1/2 c
    vegetable oil
  • 12
    day old corn tortillas
  • 1 c
    manchego cheese, grated
  • 1 c
    panela cheese, grated
  • 1/2 c
    anejo cheese, grated.

How To Make chicken chilaquiles casserole with tomatillo salsa

  • 1
    Preheat oven to 350 degrees F. Lightly butter 4 qt. casserole. In large mixing bowl, combine tomatillo salsa, heavy cream/sour cream, dash salt/pepper.
  • 2
    Heat the vegetable oil in large skillet over low-medium heat. Cook tortillas just 5 seconds per side to soften. Transfer to platter w/ paper towels or into colander to drain.
  • 3
    TO ASSEMBLE CHILAQUILES: Spread layer of cheeses mixture over bottom of casserole dish. Dip each tortilla, one at a time, in tomatillo sauce to moisten. Set moistened tortillas aside.
  • 4
    Integrate onions and chicken into sauce, mix well to combine. Layer 1/3 of moistened tortillas over cheese in casserole dish. Top tortillas with 1/2 of tomatillo sauce.
  • 5
    Sprinkle remaining cheeses over sauce. Now repeat the second layer with tortillas and remaining sauce, ending with layer of moistened tortillas on top. If desired (I always do!) sprinkle another half cup of cheeses over tortillas.
  • 6
    Cover casserole tightly with aluminum foil. Bake @ 350 for 35 minutes. Remove foil and bake 5-10 minutes more or until edges are slightly brown. Let sit 10-15 minutes prior to serving.