"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mexican Chicken Casserole Recipe

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This recipe for Mexican Chicken Casserole, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 onion, chopped
2 gloves garlic, chopped
2 T vegetable oil
8 pablano or pasilla chilies
2 dozen small corn tortillas
salt
2 cups of poached chicken or 1 roasted chicken, shredded
1 1/2 cups sour cream
1 large jar of salsa verde (or 2 small cans of Herdez brand)
2 cups jack cheese, shredded

Directions:
Directions:
Roast chili peppers under broiler or above gas flame until slightly charred on all sides. Put in a plastic or paper bag to "sweat" 15 minutes. Remove skins peeling back all charred areas and cut into strips, removing and discarding seeds. (Do not rinse under water, as peppers will lose their flavor.)

Saute onion in 2 tablespoons of oil until soft. Add sliced peppers and 1/4 tsp salt and cook a few minutes to blend flavors. Let cool.

Spread 1/3 tortillas in bottom of 13x9x2 casserole dish. Layer with half of chicken and pepper and 1/3 of the sauce, sour cream, and shredded cheese. Repeat layers and finish with remaining sauce, sour cream, and cheese.

Bake at 350 for 30 minutes and serve.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour

 

 

 

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