Roasted Tomatillo Chicken Enchilada Casserole
Ingredients
The sauce
-
15
pieces
tomatillos
-
3
pieces
jalapeño peppers
-
4
cloves
garlic
-
½
cup
cilantro leaves
-
¼
cup
green onions
-
1½
cups
chicken or vegetable broth
-
½
cup
sour cream
-
2
tablespoons
olive oil
The casserole
-
6
pieces
8-inch flour tortillas
-
1
lb
boneless, skinless chicken breasts
-
1½
cups
shredded cheese
Instructions
- Preheat the oven to 425°F.
- Roast tomatillos and jalapeños on a baking sheet with olive oil for 30 minutes, stirring halfway.
- Wrap garlic in foil with a bit of oil and roast with the tomatillos.
- Transfer roasted ingredients to a food processor with cilantro and green onions, then pulse until mostly smooth.
- Stir in broth, sour cream, and oil to the sauce mixture.
- Poach chicken in boiling water for 30 minutes, then shred.
- Dip tortillas in hot water to soften, then layer in a greased baking dish with chicken, sauce, and cheese.
- Repeat layers and finish with a final layer of tortillas, sauce, and cheese.
- Bake uncovered for 15-20 minutes until hot and bubbly.
Nutrition Facts (estimated)
Servings
6
Calories
450
Total fat
20g
Total carbohydrates
40g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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