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Chicken Chilaquile Casserole Recipe


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     Chicken Chilaquile Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   85 mins

2 jalapenos
1 bunch of cilantro, large stems removed
2 cloves garlic
1 medium onion, coarsley chopped
1 (7-oz) can fire-roasted green chiles
Salt to taste
Vegetable oil or shortening for greasing
12 corn tortillas, sliced into 1 inch strips
1/2 cub half and half
1 pound cooked chicken, shredded
12 ounces ctija cheese, crumbled (can replace with Monterey Jack or Pepper Jack or mozzarella
8 ounces Monterey Jack cheese, grated
2 green onions, thinly sliced for garnish
1 to 2 medium tomatoes, seeded and chopped for garnish
Sour cream for garnish

Preheavt oven to 450. Place jalapenos on rack in oven. Roast for 15 mins or until skin begins to char. Place charred pepper in plastic or paper bag, seal and let steam for 5 to 10 mins. Reduce oven to 375. Wearning rubber gloves, rub away blacked skin from peper with hands. Slice in half and discard the seeds, core and membrane from pepper. Place roasted jalapenos in blowl of food processor. Add cilantro, garlic, onion, green chiles and salt. Pulse until mixture is finely chopped.
Grease 11X7X2 inch casserole dish with vegetable oil. Place half of tortilla strips in bottom. Pour half and half over tortilla strips. Spoon half of cilantro mixture over strips and distribute evenly. Top with half of chicken, cotija, and Monterey Jack. Layer remainted tortilla strips on top of cheese. Top with remaining cilantro mixture, chicken, cojita and Monterey Jack.
Place in middle rack in oven and bake for 30 mins or until golden brown and bubbly. Garnish with sliced green onions, fresh chopped tomatos and dollop of sour cream.

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