2 Whole chicken breasts, split salt and freshly ground black pepper 2 cups chicken stock 3 1/2 cups Tomatillo Salsa 1/2 cup of heavy cream 1 onion, diced paper-thin 1/2 cup Vegetable oil 12 day old Corn Tortillas 1 cup grated manchego cheese 1 cup grated panela cheese 1/2 cup grated anejo cheese
Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breast in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.Preheat the oven to 350 F. Butter a 4-quart casserole or 6 to 8 individual casseroles ( or use small soup bowls ).Combine the cheeeses in a mixing bowl.To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken . Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.