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1
Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
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2
After chicken is done remove 1oz of chick broth for later use.
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3
Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside.
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4
While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers.
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5
Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
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6
Place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. Also add a dash of salt.
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7
Blend on high to create sauce.
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8
Use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas).
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9
Line the bottom of the dish with tortillas slightly overlapping.
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10
Sprinkle cooked chicken on top of tortillas. Enough so that you can't really see the tortillas.
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11
Sprinkle some cheese on top of chicken. ( about 1/4 of cheese block).
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12
Cover with more tortillas just like on the bottom.
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13
Sprinkle Chicken on top of tortillas.
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14
Pour Sauce over chicken, as much as little as you would like.
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15
Sprinkle Cheese on top of the Chicken( Enough to cover chicken about 1/2 or more of block of cheese).
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16
You can save some cheese to use on casserole after it has cooked if you like.
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17
Cook Casserole at 375 for 25-30minutes or until cheese is melted.
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18
Serve with more sauce and crema. Great along with beans and tortilla chips.
