CHICKEN VERDE ENCHILADA CASSEROLE
Roasted chicken, corn tortillas, cilantro --smothered in a creamy tomatillo sauce and cheese! Makes a great dish for supper, or something unique for a dish to pass.
Provided by Uncle 12
Categories One Dish Meal
Time 1h
Yield 10-12 , 10-12 serving(s)
Number Of Ingredients 13
Steps:
- I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotiserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine.
- Brush tomatillos and garlic with 1 tbsp olive oil.
- Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
- Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the clove, the garlic should "slide" right out of the peel.
- In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
- Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced.
- Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat.
- stir in cilantro and salt.
- In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky.
- stir in sour cream.
- Stir in shredded chicken.
- In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese.
- Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.
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