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Ingredientes
- 2 lbs. chicken breasts
- 1 med. onion, minced
- 1 med. carrot, thickly sliced
- 1 stalk celery, thickly sliced
- 1 bay leaf
- Salt & Pepper to taste
- 1 (7 ounce.) can green chilies
- 12-16 ounce. can tomatillos (Mexican green tomatoes)
- 1 med. onion, cut in chunks
- 2 cloves garlic, peeled
- 1/4 c. minced cilantro
- 3 tbsp. vegetable oil
- 1 c. chicken stock
- 12 corn tortillas, cut in strips
- Oil for frying
- 1 pound Monterey Jack cheese, shredded
- Avocado slices
Direcciones
- Poach chicken with onion, carrot, celery, bay leaf, salt and pepper in water to cover till tender. Drain chicken and set aside to cold.
- When cold sufficient to handle, bone chicken and cut into bite size pcs; set aside. In blender or possibly food processor puree chilies, tomatillos, onion, garlic and cilantro.
- In heavy skillet, place 3 Tbsp. vegetable oil and add in tomato puree; cook over medium heat, stirring constantly for 5 min; gradually add in chicken stock. Heat and adjust seasoning with salt and pepper.
- Quickly fry tortilla pcs in oil till crisp but not brown. Drain on paper towels; set aside.
- In a buttered 8"x12" shallow baking dish, layer tortilla strips, chicken, cheese and sauce. Repeat layers till ingredients are used, reserving sufficient cheese to sprinkle on top of last layer. Cover and chill for 8 hrs or possibly overnight.
- Bake, uncovered in a preheated 350 degree oven for 45 min or possibly till thoroughly heated. Garnish with avocado slices and Salsa Cruda (recipe follows). Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 644g | |
| Recipe makes 12 servings | |
| Calories 511 | |
| Calories from Fat 241 | 47% |
| Total Fat 27.2g | 34% |
| Saturated Fat 10.04g | 40% |
| Trans Fat 0.16g | |
| Cholesterol 72mg | 24% |
| Sodium 297mg | 12% |
| Potassium 1567mg | 45% |
| Total Carbs 43.41g | 12% |
| Dietary Fiber 11.7g | 39% |
| Sugars 19.7g | 13% |
| Protein 28.66g | 46% |
