Green Chile Chicken Casserole
Description
This easy casserole layers corn tortillas, chicken, green chiles, and tomatillos for an easy Tex-Mex dinner reminiscent of enchiladas.
Ingredients
•
1 cooking spray
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1 1/2 pounds boneless, skinless chicken thighs, cooked
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2 cups shredded Monterey Jack cheese, divided
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2 teaspoons chili powder
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1 (28 ounce) can tomatillos, drained
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2 (4 ounce) cans mild chopped green chile peppers
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1 bunch green onions, trimmed and cut into 3-inch lengths
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1/2 cup chopped cilantro
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1 jalapeno pepper, seeded and minced
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2 cloves garlic, peeled
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salt and ground black pepper to taste
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1 cup chicken broth
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12 corn tortillas
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2
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.
3
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.
4
Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
5
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.
6
Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.