Wednesday, October 3, 2012

Green Chicken Enchilada Casserole

This is a fabulous and super yummy recipe.  I love tomatillos.  My favorite meal with tomatillos used to be found at the now defunct Sidney's.  Fiesta Chicken.  Sniff.  The good old days.  But today I started by removing the husks and rinsing a farmer's market basket full of the tart fruit/veggie.  But the recipe calls for 2 lbs.

You'll also need:

1 white onion, quartered
1-3 jalapeno peppers (or other), halved and seeded

Lay these veggies out on a foil lined baking sheet and broil for 7-10 minutes.  (Turning the veggies over midway through)

Drop the broiled veggies into a blender.  Add...

A handful of cilantro
1 tsp cumin
2 tsp sugar
1/2 tsp salt
1 sliced garlic clove
1 1/4 cup low sodium chicken broth (I used more)

Blend until combined.  Then add 1/2 cup sour cream and blend until combined.

For filling:

2-3 cups shredded cooked chicken
1-2 cups Mexican cheese blend
1/2 cup minced onion
1/2 cup of tomatillo sauce from the blender...mix

Heat 12 flour tortillas (or soft corn, but they will be smaller) in a frying pan or on a baking sheet in the oven until soft and pliable.  Fill and place in an oiled baking dish with a 1/3 cup of the tomatillo sauce on the bottom.   

Pour the remaining sauce over the top.

And bake at 375 for 20-30 minutes.

Cook's note:  I only made 6 enchiladas.  And froze 1/2 the sauce for later.  So I divided and froze my sauce before I added the sour cream.  And only used 1/4 cup.  I halved the filling mixture.

I sprinkled some fresh Mexican cheese over the top.  And of course added some Marie Sharpe's!  So good.


Rita said...

Wow, this looks amazing!

DJan said...

Your pictures and description make it sound FABULOUS! :-)

Pat Tillett said...

Oh YUM! I'm most certainly going to try this one out!