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
- cooking spray: 1 piece
- ½ pounds boneless, skinless chicken thighs: 1 piece (cooked)
- Monterey Jack cheese: 2 cups (divided, shredded)
- chili powder: 2 tsp
- tomatillos: 1 can (28 ounce can, drained)
- mild chopped green Chili peppers: 2 cans (4 ounce cans)
- bunch green onions, trimmed and cut into 3-inch lengths: 1 piece
- cilantro: 0.5 cup (chopped)
- jalapeño pepper: 1 piece (minced)
- garlic: 2 clove (peeled)
- salt and ground black pepper: (to taste)
- chicken broth: 1 cup
- corn tortillas: 12 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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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.
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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.
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Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
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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.
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Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
