Courtesy of Williams-Sonoma recipes. Serves 10 -12.
This recipe can be altered and adjusted – just like any the recipe – depending on how many people you’re serving. It’s usually just James and I..but I wanted to give you the original measurements and proportions.
I added my own twist to it, I’ll indicate where necessary.
3 lb. chicken thighs (I use boneless, skinless organic chicken breast)
2 Tbs. salt (I use minimal salt)
1 cup vegetable oil
15 corn tortillas
1 jar green chili verde
1 lb. Monterey jack cheese, shredded
1/4 cup finely diced red onion
1/4 cup fresh cilantro leaves (or just cilantro in a spice jar works)
1 cup crumbled queso añejo cheese or other crumbly, salty cheese such as
feta (you can just use left over monterrey jack if you prefer…)
Necessary spices: cumin, paprika, pepper, chili powder
1.Put the chicken thighs/breasts in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20 to 25 minutes.
2. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin, and shred the meat.* Set the chicken aside.
3. (emily’s addition):after the chicken is shredded and cooled, dash on the paprika, cumin and chili powder. make sure all the chicken is coated with the spices.
3. Preheat an oven to 400°F. Lightly grease a 9-by-13-inch roasting pan.
4. In a sauté pan over medium heat, warm only a teaspoon or two of oil. Using tongs, quickly pass each tortilla through the hot oil until softened, 2 to 3 seconds. Drain on a paper towel-lined baking sheet. (No need to drench the tortillas.)
4. Pour 1/2 cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top.
5. Top with 1 cup of the chicken then 1 cup of the jack cheese and 1/2 cup of the chili verde starter.
6. Repeat the layering 4 more times, ending with a layer of tortillas. Top with the remaining 1/2 cup chili verde starter and the remaining jack cheese.
7. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and lightly browned, about 20 minutes more.
8. Remove from the oven and let stand for 10 minutes. Sprinkle the red onion, cilantro and queso añejo cheese on top.
*shredding meat: after you boil the chicken. Let it cool. Then use your 10-digits and shred that chicken apart.