GREEN CHILE CHICKEN TORTILLA CASSEROLE
Posting for safe keeping. This sounds absolutely delicious. The prep & cook time doesn't include the 8-24 hour refrigeration time needed.
Provided by Shelby Jo
Categories Mexican
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat broiler. Lightly coat a 2 quart square baking dish with cooking spray; set aside. Line a 15x10x1 inch baking pan with foil. Place tomatillos in baking pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
- In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
- In a blender or food processor combine tomatillos, onion mixture, the ¼ cup cilantro, the sugar, cumin, and salt. Cover and blend until smooth, stopping and scraping sides as necessary.
- Spread ¾ cup of the tomatillo mixture in the prepared baking dish. Arrange 6 tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, ½ cup of the cheese, and half of the remaining tomatillo mixture. Add six more tortilla halves, the remaining 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover.
- Cover the dish with plastic wrap and chill for at least 8 hours (up to 24).
Nutrition Facts : Calories 264.3, Fat 9, SaturatedFat 3.1, Cholesterol 50.9, Sodium 570.6, Carbohydrate 25.9, Fiber 4.5, Sugar 5.5, Protein 21.4
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