Chicken Enchilada Suiza Casserole

I am posting this favorite recipe at my Mom's request. My poor Dad's birthday is two days after Christmas so I always make this for him as way to make up for the lack of gifts!

Chicken Enchilada Suiza Casserole

3 chicken breasts, on the bone, (leave skin on)
2 medium onions
1 dozen large corn tortillas
3 cups grated Monterey Jack or Colby
2 bay leaves
1 Tbs peppercorns
1 Tbs salt
Chopped black olives
Sour Cream and Guacamole* for topping

Sauce
28 oz can of Tomatillos
1 can chopped green chilies
1 egg
1 pint whipping cream
1/2 cup loosely packed cilantro
1 tsp salt

Start by poaching the chicken. Place chicken breasts in large pot and cover with water. Roughly chop one of the onions and add to pot along with peppercorns, salt, and bay leaves. Bring to boil, cover and reduce to simmer for approximately 25 minutes. Remove to platter and allow to cool. Save the liquid! It is now homemade chicken broth, so drain and save in plasticware and freeze. If you are really coordinated you can store in one quart Ziploc bags and freeze. I, however, am not.

For sauce, add drained tomatillos, chilies, egg, cream, cilantro and salt to a blender or food processor and blend until smooth. Set aside. Finely chop remaining onion. Remove skin from chicken and shred with two forks off the bone. Mix shredded chicken in large bowl with a little more than half the cheese and chopped onion. Mix well.

I know that for traditional enchiladas you would quickly place the tortillas in hot oil for about five seconds to make them pliable. I find this a messy process that adds way too many unneeded calories. Plus we are layering, not rolling, so the most convenient way I have found to soften up the tortillas is to just place them in a large Ziploc bag and pop them in the microwave for a couple of minutes until they are hot and steaming.

Preheat oven to 375 degrees. In a 9x11 baking dish, pour a thin layer of the sauce on the bottom to cover. Place four tortillas on the bottom (I layer three down and cut one in half to cover the "holes" on the side). Layer half the chicken mixture, top with layer of tortillas, about half the sauce, and the rest of chicken, tortillas again the the rest of sauce. sprinkle with remaining cheese and chopped olives. place in oven for approx. 25 minutes, golden on top and bubbly. Remove and allow to sit for a few minutes before cutting. Top each serving with sour cream and guacamole.

Enjoy!

*If you need a quick guacamole recipe here is mine:

2 ripe Haas avacados
2 Tbs chopped onion (You can use green onions if you like)
2 Tbs chopped tomato
1/2 tsp garlic powder
Salt and pepper to taste

Mash avocados until smooth and mix in remaining ingredients, feel free to add some chopped green chilies or a bit of fresh chopped jalapenos if you like a kick.