Chilaquilla (Green Chile Chicken Casserole)

Yield: 2 to 4 servings

Ingredients

Boil chicken in water until done, approximately 1/2 hour.
Cool then bone and cut into small chunks approximately 1 inch in size and set aside. I usually boil and bone the chicken the night before and reserve the water. Then the chicken is nice and cool and easy to cut up.
In a large bowl throw in soup and seasoning and mix well. You will probably have to add some water. You can use some of the water used to boil the chicken.
Tear tortillas into chunks about 1 to 2 inches in diameter
Cut up green chiles into chunks. DO NOT BUY THE CHOPPED OR DICED GREEN CHILES as they don't have the flavor of the whole ones. Add the juice in the can of green chiles.
Add onion and chicken and mix well. If it is dry, add more broth. This mixture should be somewhat soupy. You want a moist casserole when it is done.
Spray an 8 inch square casserole with Pam. Put half the mixture in the casserole and spread some of the cheese then the rest of the mixture.
Bake at 350 degrees F for 45 minutes uncovered. The last 10 minutes, cover the top with remainder of grated cheese.

For a large 9 x 13 inch casserole

Skin and boil a whole chicken or more, for about 30 to 45 minutes. Cool.

Use a large bag of corn tortillas - about 32 per bundle.

Cut chicken and you can use some of the water to moisten the mixture.

Use 1 chopped onion or more to taste.

Use large cans of cream of chicken and mushroom soup.

2 to 3 (7 ounce) cans whole green chiles, cut up

Add more seasoning to taste.

This can be frozen for later. Cool and cover with plastic wrap to keep from freezer burning and then freeze.

Posted by Sparki at Recipe Goldmine Sunday Jan 7th, 2007 09:59 am.