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1
Put the chicken thighs in a large pot, add water to cover and stir in the salt. Bring to a simmer over medium heat and simmer until the chicken is cooked through, 20-25 minutes. Drain the chicken. When the chicken is cool enough to handle, remove the meat from the bones, discarding the skin and shredding the meat.
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2
Preheat oven - 400u00b0F; . Lightly grease a 9x13 roasting pan. WS had a pan for sale that was deeper then the dishes I had and that they recommended, but I couldn't see buying another pan.
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3
In a saute' pan over a medium heat, warm the oil. Using tongs , quickly pass each tortilla through the hot oil until softened, 2-3 seconds. Drain on a paper towel-lines baking sheet.
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4
Pour 1/2 cup of the chili verde into the prepared roasting pan and spread evenly. Place 3 tortillas on top. Top with 1 cup of chicken, 1 cup of jack cheese and 1/2 cup of chili verde starter. Repeat the layering 4 times, ending with a layer of tortillas. Top with the remaining 1/2 cup of chili verde starter and the remaining jack cheese.
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5
Cover the pan with foil and bake for 30 minutes. Remove the foil and continue to bake for 20 minutes.
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6
Remove from the oven and let stand for 10 minutes. Sprinkles the red onion, cilantro and queso anejo cheese on top. Serve warm.
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7
CHANGES I MADE:
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8
I used a regular 9x13 baking dish that I had. It was not nearly as deep as the one at WS, so I could only get 2 layers of the process. It turned out just fine.
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9
I used the roasted chickens that we can get at the store. For my size dish I used 2 chickens.
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10
I also think you could use any chili verde sauce and it would be fine. i TEND NOT TO USE TOO MUCH SALT WHEN COOKING, SO i DID NOT ADD THE SALT CALLED FOR ABOVE. i ALSO DON'T PARTICULARLY CARE FOR CILANTRO, SO I LEFT THAT OUT ALSO.
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11
The tortillas I got where not hard but fresh, so I skipped the warm oil.
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12
It took me all of about 15 minutes to put this together.
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13
The next time I fix I will add a little salt but not as much as they call for and maybe some jalapenos.
