Green Chicken Chilaquiles Casserole

Submitted by Angela (from book clubber Renee)

8 chicken breast halves with skin
1 large yellow onion, quartered
8 (7 oz.) cans Herdez Salsa Verde
1 cup sour cream
2 small white onions, thinly sliced (*I leave these out, b/c I don’t like onions)
1 1/4 t. salt
3/4 t. sugar
12 oz. (about 3 c.) grated panela cheese
3 c. grated monterrey jack cheese
1 1/2 c. grated aged white hard cheese (queso anejo or freshly grated parmesan or romano)

18 day old corn tortillas, quartered (they should not be soft, so let them sit out to get stale)
Place chicken and yellow onion in a pot with enough water to cover. Bring to a boil, then reduce heat to medium and simmer for 15 minutes or until chicken is tender. Let chicken cool in broth. When cool, remove skin and bones and shred or chop the meat into bite size pieces.
In a vey large bowl, combine salsa verde, sour cream, white onions, salt, sugar, and shredded chicken. In a separate bowl, combine the cheeses.

Preheat oven to 350. Butter a large lasagna pan (16x12 approx). Sprinkle a thin layer of the cheese mixture on bottom. Dip each tortilla piece in the chicken mixture then place in the bottom of the pan. When a layer of tortillas covers the pan, top with half the chicken mixture. Sprinkle half the remaining cheese mixture on top. Make another layer of “dipped” tortillas, cover with remaining chicken mixture, and then remaining cheese. Cover tightly with a large baking sheet or nonstick foil. Bake 1 hour until the edges begin to brown. Let stand 10 minutes before cutting and serving. Makes 14-16 servings.