Chicken Chilaquiles Casserole

This yummy casserole is from my latest issue of Cuisine at Home. It's supposed to be for two, but it could have easily fed three or four. It's so yummy!

Ingredients:

• 1 cup water
• 1/2 cup chicken broth
• 1/2 cup chopped onion
• 1 Tbsp minced garlic
• 1 boneless, skinless chicken breast
• 1 tsp dried oregano
• 1 lb tomatillos, peeled and quartered
• 2 Tbsp minced jalapeño
• 4 corn tortillas (6 inch)
• 2 tsp olive oil
• 1/2 cup shredded Monterey Jack
• 1/2 cup shredded Manchego*
• 1/2 cup crumbled queso fresco
• 1/2 cup minced bell pepper
• Fresh cilantro leaves, torn

Directions:

Preheat oven to 400 degrees. Coat 2 shallow casserole dishes** with nonstick spray.

Boil water, broth, onion, and garlic for the chicken in a sauté pan over high heat. Season chicken with oregano, salt, and pepper; place in boiling liquid. Cover pan, reduce to medium-low heat, and simmer until chicken is cooked through, about 10 minutes. Remove chicken to plate to cool.

Add tomatillos and jalapeños to broth mixture; return to a boil over high and reduce to 1 cup, about 7 minutes. Mash tomatillos with a spoon or potato masher.

Shred chicken with two forks once cool enough to handle. Stir chicken back into tomatillo mixture, then remove from heat.

Brush tortillas with oil and toast in oven until crisp, 5 minutes.

Combine cheeses in bowl and sprinkle a thin layer into each prepared dish. Top cheese layer with a tortilla, divide chicken mixture evenly between dishes. Continue layering with remaining cheese and tortillas, ending with cheese on top. Scatter bell peppers over cheese.

Bake casseroles until cheese melts and sauce is bubbly, about 10 minutes.

Garnish each casserole with cilantro.

*I couldn't find Manchego, so I used an extra ounce of Monterey Jack and Queso Fresco.

**I don't have individual casserole dishes, so I just put the whole thing in my small Corningware casserole dish and it worked great.