Green Chili & Chicken Chilaquiles

By Hester

Ingredients

• 12 stale tortillas, cut into strips
• 1 Tbsp. vegetable oil
• 1 small cooked chicken, meat removed & cut into bite size pieces
• 3 cups mozzarella (or Manchego) cheese, grated
• 2 cups chicken stock
• 1 cup fresh parmesan, grated
• Salsa Verde
• 3 Tbsp. chopped cilantro
• 1 tsp. finely chopped oregano
• 4 garlic cloves, finely chopped
• 1/4 tsp. cumin
• TO SERVE
• 1 1/2 cups sour cream
• 3 - 5 scallions, sliced

Preparation

Step 1

Preheat oven to 350F. Place tortilla strips in a roasting pan. Toss with oil and bake for 30 minutes or until golden brown.

Arrange the chicken in a 9 x 13 casserole, then sprinkle half the salsa, cilantro, oregano, garlic, cumin & some of the mozzarella. Repeat these layers & top with tortilla strips.

Pour the stock over the top & sprinkle with remaining cheese.

Bake in the oven at the same temperature for 30 minutes, or until heated through & the cheese is lightly golden in areas.

Serve with a spoonful of sour cream & scallions.