Chicken Chilaquiles Casserole

I blame Mark for the fact that I made chilaquiles for dinner tonight, he’d twittered and facebooked about it yesterday—so I could not resist dragging out my own recipe and making this trashy, hangover curing, cheesy casserole version for dinner tonight. Healthy? Well, when has that ever really stopped me? My kitchen binder doesn’t tell me where the original recipe here came from, but I suspect I’ve modified it based on the scribbles on the original.

Standard disclaimer: I’m a pasty white girl from Oregon, so this isn’t remotely authentic.

Chicken Chilaquiles Casserole

3 whole chicken breasts
2 cups chicken stock
24 oz salsa verde (make it yourself if you like, I buy it in a jar)
2 small tomato, chopped
1/2 cup sour cream
1 onion, sliced paper-thin
3 tsp ground cumin
1 tsp oregano
1 bag of white corn tortilla chips (most recipes want you to cut up tortillas and pan fry them, whatever)
2 cups grated Manchego, Anejo and Jack cheeses (I usually end up with one of those mexican shredded mixes, because I’m lazy)
1 cup crumbled queso fresco

Bring the chicken stock to a boil, place the breasts in the stock, reduce the heat, cover and cook about 15 minutes, until the breasts are tender. Remove from stock and cool. When cool, shred the meat into bite size pieces.

Preheat the oven to 350 F.

In a large bowl, combine the salsa verde, tomato, sour cream, onion, spices and shredded chicken. Combine the cheeses in a mixing bowl.

In a 9 x 13 baking dish, spread a thin layer of the cheese mixture, then a layer of tortilla chips in a single even layer. Spread half the chicken mixture over the chips, sprinkle with half of the remaining cheese, another layer of tortilla chips, then repeat with the remaining chicken and cheese.

Cover tightly with foil and bake for 30 minutes. Then remove foil and bake for another 15 minutes. Remove from oven and allow to cool for 10 minutes.