Recipe: Chicken Chilaquiles and Chicken Chilaquiles Casserole for Kathy

CHICKEN CHILAQUILES
Serves 4

4 chicken breasts
3 onion
6 cloves of garlic
sour cream light
small amount of water and dilute with water , consistency more liquidy
manchego and mozarella about 1 pound(need for two layers and top)
12 tomatoes no seed and remove skin and puree them
cilantro chopped.

FOR THE SAUCE:
2 tablespoon tabasco sauce if you want it hot.
2 Onions choped very small
1 Garlic chopped very small
12 Tomatoes peeled and without seeds
salt and pepper
cilantro 1 tablespoon

Cook chicken with a litle water, pinch of salt water, 1onion , 2 cloves of garlic , cover with a lid and sslow medium let chicken cook in pot, also if is easy you can boil it will be more moist. put chicken in a plate let it cool for a while and shred it in very small pieces.

Make a sauce or buy a prego sauce ready to use add to chicken a cook for a while and chicken will absorb flavors

SAUCE:
Cook onion them garlic and add the rest ingredients , add chicken a cook until everything mix , should be very moist don't let it dry out. Deep fry corn tortillas a cut them in strips not too wide when they are ready crispi use papper towels and remove excess of oil .

ASSEMBLE THE CHILAQUILES:
(like lasagna - use a big lasagna pan)

1 - A layer of tortillas
2 - A layer of chicken in sauce.
3 - A few spot of sour cream diluted in water.
4 - cheese on top

Repeat by doing the same for next layer and finish with cheese and some sour cream.

Cook in the oven aprox 45 minutes at 335 .

Serve with a lite salad or some refried beans and save some chips that will be perfect.

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CHICKEN CHILAQUILES CASSEROLE
Source: Betty Crocker

You'll have fun layering crispy tortilla strips with chicken, salsa and cheese in this amazing casserole.

1/2 cup vegetable oil
10 flour or corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
2 cups shredded cooked chicken or turkey
1 1/3 cups salsa verde or green sauce
2 cups shredded Chihuahua or mozzarella cheese (8 ounces)

Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.

Heat oven to 350 degrees F. Grease 2-quart casserole.

Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.

Bake about 30 minutes or until cheese is melted and golden brown.