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Layered Pollo con Chili Verde (7/13/2007)

Layered Pollo con Chili Verde
(Chicken with green chilies)


2 cups shredded Colby/Jack Cheese
8 ounces Monterey Jack Cheese (block) (divided) (slice half into sticks)
8-10 ounces Muenster Cheese (shredded)
2-7 ounce cans Salsa Verde (Herdez)
1 Jalapeno pepper, sliced or chopped
1 medium onion, chopped
3 chicken breast, cubed
10-12 flour tortillas (buy the larger ones for burritos)
2-4 ounce cans whole green chilies (Old El Paso)
Olive Oil


Cook chopped onions and Jalapeno pepper in some olive oil until translucent. Add chicken and cook until no longer pink (do not overcook). Add Salsa Verde and cook to warm. Set aside. Open chilies and stuff with a couple of sticks of Monterey Jack cheese. Set aside. Shred remaining Monterey cheese block. Prepare other cheeses and set aside.

In a large (9 x 13 glass) casserole dish, oil the bottom with olive oil using a paper towel. Cover the bottom with a layer of the flour tortillas. Overlap them if necessary. Add a layer of the chicken mixture. Cover with some of the three different shredded cheeses. Layer with more tortillas, and then add the stuff green chilies and cover with more of the cheeses. Layer with more tortillas and then add more of the chicken mixture and top with remaining cheeses. Cook in preheated 350-degrees oven or until cheeses are bubbly. Much like lasagna, let this set. In fact, it's easier to let it set and cool in the refrigerator overnight and then reheat. This allows you to cut more even squares to serve. It reheats well in the microwave.

Our weekly wine recommendation from Vans Liquor Store in East Dubuque-
Hugo Gruner Veltliner.

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