Recipe - Chicken Chilaquiles Casserole

One half cup Vegetable oil
10 6 or 7" flour or corn
tortillas; cut in 1/2"
strips
2 cup Cooked chicken or turkey;
shredded
(about 1 lb. boneless
chicken)
2 cup Chihuahus or mozzarella
cheese; shredded

NEW MEXICO GREEN SAUCE
2 tablespoon Vegetable oil
1 lg Onion (about 1 cup); finely
chopped
4 Poblano chilies, roasted*,
peeled, seeded,; finely
chopped
1 Jalapeno, seeded; finely
chopped
1 Garlic clove; finely chopped
One half cup Whipping cream
One fourth teaspoon Salt

For green sauce: Heat oil in a 10" 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" nonstick skillet until hot. Cook
tortillas strips in oil for 30 to 60 seconds or until light golden brown;
drain. Heat oven to 350. Grease a 2qt. casserole dish. Layer half of the
tortilla strips in the bottom of casserole. Top with chicken, half of the
New Mexico Green Sauce (about 2/3 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" 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.
Recipe By : FOODWINE (Listserv@CMUVM.CSV.CMICH.EDU)

Posted to EATL Digest 20 October 96

Date: Mon, 21 Oct 1996 17:51:28 0400

From: Doris Wilson LUVFOOD445@AOL.COM