Description
I love the flavor of green enchiladas, but sometimes I don’t love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.
Ingredients
- 1 cooking spray
- 1 ½ pounds boneless, skinless chicken thighs, cooked
- 2 cups shredded Monterey Jack cheese, divided
- 2 teaspoons chili powder
- 1 (28 ounce) can tomatillos, drained
- 2 (4 ounce) cans mild chopped green chile peppers
- 1 bunch green onions, trimmed and cut into 3-inch lengths
- ½ cup chopped cilantro
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, peeled
- salt and ground black pepper to taste
- 1 cup chicken broth
- 12 corn tortillas
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos
- chile peppers
- green onions
- cilantro
- jalapeno
- and garlic in the bowl of a food processor. Process until pureed
- about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken
- then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas
- chicken mixture
- green sauce
- and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly
- about 20 minutes.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 8