Monday, October 8, 2012

Entomatadas Casserole

Preheat oven to 350

  • 1/2 a pack of family size cooked chicken breasts (3 large chicken breasts) from chicken broth recipe shredded, salt & pepper to taste
  • 18 tortillas
  • preferred cheeses shredded, salty & mild are a good combo (cotija or parmesan, queso fresco, oaxacan, mozarella, etc.)
  • oil of your choice
  • chives or onions, cotija, lettuce, Mexican sour cream for garnish
salsa (let marinade for at least an hour)
  • bring to a boil tomatoes (about 16 medium sized), 1 or more chile jalapeƱo or serrano (test of degree of desired heat) until tender to touch
  • blend w/ 4 cloves of garlic & an onion quarter
  • salt to taste
Create a work station with the salsa divided into fourths, shredded chicken, shredded cheese mix and using a casserole dish next to your stove.
Pour a thin layer of salsa on the bottom of your casserole dish
Heat up enough oil to thinly cover the bottom of your skillet
Carefully place a tortilla in and gently and swiftly bathe both sides, but do not over fry them b/c they will start falling apart (It is no big deal, except for aesthetic value, my husband suggests just to fry the top tortillas to cut back on the fried ingredients).
Place in casserole dish and repeat, laying tortillas side by side to create the first layer
Sprinkle shredded chicken for the second layer
Pour salsa for the third layer
Sprinkle cheese for the fourth layer
Repeat the tortilla, chicken, salsa and cheese layers
Add one more layer of tortillas, salsa & cheese
Cover with aluminum & bake for about 20 minutes or until cheese melts
Sprinkle w/ chives & cilantro, serve with shredded lettuce & Mexican sour cream on top

No comments:

Post a Comment