Yields1 ServingPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
2 Whole chicken breasts, seasoned with salt and freshly ground black pepper
2 cups chicken broth
3 1 / 2 cups Tomatillo Salsa
1 / 2 cup heavy cream
1 ui, diced thin
1 / 2 cup vegetable oil
12 day old tortillas
1 cup grated Manchego cheese
1 cup grated panela cheese
1 / 2 cup shredded cheese Añejo
1
Season the chicken with salt and pepper around.
2
Bring the chicken stock to a boil in a large pot.
3
Place the brisket in the broth, reduce the heat to moderate, Cover and cook until the meat is cooked, just about 15 minutes.
4
Let cool in the broth.
5
When cool, Remove the skin and bones and shred the meat into bite-size pieces.
6
Strain the broth and reserve for another.
7
In a large mixing bowl, Combining fresh tomatillo salsa, whipped cream, 1 teaspoon salt, 1 / 2 teaspoon pepper, onion and shredded chicken pieces.
8
Heat the vegetable oil in a medium skillet over medium-low heat.
9
Cook the tortillas for only approx 5 seconds to soften by side, and then transfer to a large colander in the oven. Pre-heated to 200 C.
10
Grease a 4-quart casserole or 6 up to 8 individual casseroles (or use small soepkommen).
11
Combine the cheeses in a mixing bowl.
The preparation of the chilaquiles: Spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of the chicken and tomatillo sauce on the side, so that the liquids are a pool in the soil. Dompel de verweekte tortilla's in het zwembad om te bevochtigen. Laag een derde van de vochtige tortilla's over de kaas en bedek met de helft van het kipmengsel met de saus. Sprinkle the half of the rest of the cheese over the chicken. Repeat the layers, eindigend met een laag van tortilla's op de top. Cover tightly with aluminum foil.
12
Behind 30 minutes or until the edges slightly brown.
13
Let sit for 10 minutes before cutting and serving.
2 Whole chicken breasts, seasoned with salt and freshly ground black pepper
2 cups chicken broth
3 1 / 2 cups Tomatillo Salsa
1 / 2 cup heavy cream
1 ui, diced thin
1 / 2 cup vegetable oil
12 day old tortillas
1 cup grated Manchego cheese
1 cup grated panela cheese
1 / 2 cup shredded cheese Añejo
Directions
1
Season the chicken with salt and pepper around.
2
Bring the chicken stock to a boil in a large pot.
3
Place the brisket in the broth, reduce the heat to moderate, Cover and cook until the meat is cooked, just about 15 minutes.
4
Let cool in the broth.
5
When cool, Remove the skin and bones and shred the meat into bite-size pieces.
6
Strain the broth and reserve for another.
7
In a large mixing bowl, Combining fresh tomatillo salsa, whipped cream, 1 teaspoon salt, 1 / 2 teaspoon pepper, onion and shredded chicken pieces.
8
Heat the vegetable oil in a medium skillet over medium-low heat.
9
Cook the tortillas for only approx 5 seconds to soften by side, and then transfer to a large colander in the oven. Pre-heated to 200 C.
10
Grease a 4-quart casserole or 6 up to 8 individual casseroles (or use small soepkommen).
11
Combine the cheeses in a mixing bowl.
The preparation of the chilaquiles: Spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of the chicken and tomatillo sauce on the side, so that the liquids are a pool in the soil. Dompel de verweekte tortilla's in het zwembad om te bevochtigen. Laag een derde van de vochtige tortilla's over de kaas en bedek met de helft van het kipmengsel met de saus. Sprinkle the half of the rest of the cheese over the chicken. Repeat the layers, eindigend met een laag van tortilla's op de top. Cover tightly with aluminum foil.
12
Behind 30 minutes or until the edges slightly brown.
13
Let sit for 10 minutes before cutting and serving.
