ROASTED TOMATILLO CHICKEN ENCHILADA CASSEROLE
This
Roasted Tomatillo Chicken Enchilada Casserole is made with a homemade roasted
tomatilo, jalapeño, and garlic sauce. New fav!
Prep
Time : 15 mins
Cook
Time : 1 hour 30 mins
Total
Time : 1 hour 45 mins
Servings : 6
INGREDIENTS
for the sauce
·
15
tomatillos, paper removed
·
3
jalapeño peppers
·
4
cloves garlic
·
1/2
cup loosely packed cilantro leaves
·
1/4
cup loosely packed green onions (green parts)
·
up
to 1 1/2 cups chicken or vegetable broth (SEE NOTES)
·
1/2
cup sour cream
·
2
tablespoons olive oil
for the casserole
·
6
8-inch flour tortillas
·
1
lb. boneless, skinless chicken breasts
·
1
1/2 cups shredded cheese
INSTRUCTIONS
1. SAUCE:
Preheat the oven to 425 degrees. Place the tomatillos and jalapeño peppers on a
baking sheet. Drizzle with a little bit of olive oil. Wrap the garlic cloves up
in a small piece of foil, drizzling the with a bit of oil as well before you
wrap it up. Place the foil garlic packet on the baking sheet with the
tomatillos. Roast for 15 minutes – stir once to prevent burning, and roast for
another 15 minutes. Unwrap the foil and transfer the roasted garlic,
tomatillos, and jalapeños to a food processor. Add the cilantro and green
onions. Pulse until mostly smooth. Transfer to a bowl and stir in the broth,
sour cream, and oil.
2.
CHICKEN:
While the sauce is roasting, bring a large pot of water to boil. Add the
chicken, turn heat off, and cover tightly. Let rest for 30 minutes. This will
poach the chicken – it should be cooked by the time the sauce is done. When
it’s done, shred the chicken and reserve the water.
3.
ASSEMBLE:
Dip a tortilla in the hot water from step two until it’s very soft. Lay it on
the bottom of a greased 9-inch square baking dish. Cut the next tortilla in
half, dip the halves in the water, and place them in the corners of the pan.
Layer with half of the chicken, one third of the sauce, and one third of the
cheese. Repeat layers. End with a final layer of tortillas, sauce, and cheese.
4.
BAKE:
Bake uncovered for 15-20 minutes until hot and bubbly – I’d put a pan
underneath to catch sauce drips. Sprinkle with extra cilantro before serving.
Recipe from https:// pinchofyum. com
Delicious Food Recipes
Post a Comment