This original recipe calls for sour cream which I decided to skip all together. I really don’t think the recipe needs it and neither do my thighs. Instead I added sauteed onions which added more flavor. Further, I didn’t have any roasted chicken on hand and I wasn’t going to just roast some chicken for this recipe. So I used my quick method of boiling frozen chicken breast in water and garlic. Once the chicken starts to defrost, I pull it out to shred with two forks and throw it back in the well seasoned boiling water. Viola, you have cooked shredded chicken!
Recipe Adapted from Bon Appétit
Prep time: 20 minutes
Cook time: 35 minutes
Yield: 6 servings
2 poblano chiles (8 ounces total)
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde , divided
2 cups shredded roasted chicken, divided
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Pickled red onions
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2×1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve. I served with pico de gallo.