Green Chicken Enchilada Casserole

Recipe by Ai C3378
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
  • After chicken is done remove 1oz of chick broth for later use.
  • Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside.
  • While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers.
  • Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
  • Place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. Also add a dash of salt.
  • Blend on high to create sauce.
  • Use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas).
  • Line the bottom of the dish with tortillas slightly overlapping.
  • Sprinkle cooked chicken on top of tortillas. Enough so that you can't really see the tortillas.
  • Sprinkle some cheese on top of chicken. ( about 1/4 of cheese block).
  • Cover with more tortillas just like on the bottom.
  • Sprinkle Chicken on top of tortillas.
  • Pour Sauce over chicken, as much as little as you would like.
  • Sprinkle Cheese on top of the Chicken( Enough to cover chicken about 1/2 or more of block of cheese).
  • You can save some cheese to use on casserole after it has cooked if you like.
  • Cook Casserole at 375 for 25-30minutes or until cheese is melted.
  • Serve with more sauce and crema. Great along with beans and tortilla chips.
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