"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chilaquiles de Pollo (Mexican Casserole) Recipe

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This recipe for Chilaquiles de Pollo (Mexican Casserole), by , is from The cunliffe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aide Hernandez
Added: Saturday, November 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
40 corn tortillas cut into quarters
12 plum tomatoes
1/4 onion
1 clove garlic
4 chicken breasts rib-in
1 tsp. salt
1/4 tsp. pepper
2 tsp. dried chicken consomme
2 cups shredded mozzarella cheese
Vegetable oil to fry tortillas

Directions:
Directions:
1. Salt and pepper chicken breasts and poach for 20 minutes. Remove chicken to cool and reserve the broth.
2. While chicken is cooling, add tomatoes to broth and boil until skins pop.
3. Shred cooled chicken and set aside.
4. Blend tomatoes, reserved broth, onion, consomme and garlic. Blend until smooth. Add shredded chicken and stir.
5. Fry tortilla quarters until crisp. Drain on paper towels and sprinkle with salt while they are still hot.
6. In a large casserole dish, add 1/2 tortillas on the bottom then 1/2 chicken mixture, and repeat.
7. Sprinkle cheese on top and bake in 350 oven for 10 minutes

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Garnish with sour cream and thin onion slices. This dish is an excellent brunch item.

 

 

 

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