Chicken Tomatillo Enchilada Casserole Recipe 445

TOMATILLO CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Heat oil in a large skillet over medium-high. Season the chicken with salt, pepper and cumin and add to the pan.
• Cook until the chicken is done through and no longer pink in the center, about 5-7 minutes.
• Stir in the chicken stock and 1/2 cup of the tomatillo sauce. Cook over medium for just a minute or two to blend and warm everything through.
• Place a layer of corn tortillas into the bottom of a 9x13 baking dish. Top with half of the chicken mixture, drizzle 1/4 cup of the tomatillo sauce over the chicken, and top with 1/2 cup of the cheese.
• Add a second layer and top with the remaining chicken and another 1/4 cup of tomatillo sauce and 1/2 cup of cheese.
• Add a final layer of tortillas to the top of the casserole. Top with the remaining tomatillo sauce and cheese.
• Cover with foil and transfer the baking dish bake to the oven. Cook for 15 minutes, then remove the foil and cook an additional 5-10 minutes or until everything is heated through and the cheese on top is hot and melted.
• Serve topped with fresh cilantro, sour cream, jalapeño pepper slices, and/or avocado, if desired.

CHICKEN & TOMATILLO ENCHILADA CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray. Puree half of tomatillos in food processor. Stir together chopped tomatillos, pureed tomatillos, scallions, cilantro, jalapeno, garlic, salt, and black pepper in large shallow bowl. Dip both sides of 1 tortilla in tomatillo mixture. Place tortilla on sheet of foil on work surface; top with about 3 tablespoons of chicken, 1/2 tablespoon of cheese, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese. Cover baking dish with foil. Bake 20 minutes; uncover and bake until edges of enchiladas begin to brown and cheese is melted, about 10 minutes longer. Let stand 5 minutes before serving. PER SERVING (2 enchiladas and l/s of sauce): 390 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 78 mg Choi, 589 mg Sod, 44 g Garb, 6 g Sugar, 5 g Fib, 33 g Prot, 278 mg Calc.

CHICKEN ENCHILADAS WITH CREAMY TOMATILLO SAUCE

Steps:

• Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you're using a canned chipotle, add it now, too). Blend until smooth.
• Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn't make your mouth pucker. If it's too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.
• Make Ahead Tips.
• The sauce can be made ahead and refrigerated for up to 2 days or frozen for up to a month.
• Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.
• Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.
• Heat the oven to 400°F With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.