Hot Torta Of Chicken Green Chile Queso Fresco And Gouda Recipes

GREEN CHILI CHICKEN TORTILLA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 9X13 casserole dish with cooking spray and set aside. Boil chicken in a large stock pot until tender and falling off of the bone. Remove chicken from pot and add 1 t. Better than Bouillon chicken paste to make a rich stock. Shred chicken and put in a large bowl. Add 3/4 c. chicken stock to the chicken. Add the spices and chopped green chiles and 1/2 c. green chile enchillada sauce. Stir well. Add 1 cup of shredded Quesadilla cheese, 1/3 jar of Crema Mexicana and 1/2 c. grated Cotija cheese to chicken mixture and stir well to incorporate all ingredients. Set aside.
• 2. Cut corn tortillas into strips and set aside. In your sprayed casserole dish pour just enough green chili sauce to coat bottom. Add a layer of chicken mixture then drizzle with more Crema and sprinkle with some of the grated cheese and quesadilla cheese. Cover this layer with strips of tortillas. Repeat until you have about 3 layers ending with a layer of chicken mixture topped with green chile sauce and cheeses. Then drizzled with Crema. Cover with foil and bake for 1 hour to 1 hour 15 minutes or until hot and bubbly. Remove foil and bake for an additional 5 minutes.
• 3. Remove from oven and let rest for 10 minutes before serving. It's great with no toppings at all or you can top with green salsa verde, black olives, sour cream, shredded lettuce and chopped tomatoes if you wish.