Chicken Enchilada Casserole
I have to admit I have a soft spot for casseroles, they are so comforting. I also love Mexican food, so this recipe in the latest issue of Everyday Food caught my eye immediately. It was very easy to put together and the best part is that every serving has only 300 calories! Yay!
2 pounds tomatillos, husks removed & coarsely chopped (I used a large jar of green enchilada sauce)
2 tbsp vegetable oil (I used olive oil)
1 white onion, diced small
2 small jalapenos, seeded & diced small
3 garlic cloves, minced
salt & pepper
12 corn tortillas
3/4 pound cooked & shredded chicken (I used a rotisserie chicken)
3 tbsp sour cream
1/2 cup cotija cheese
1/3 cup chopped cilantro
1. Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, about 8 minutes. Add garlic and cook for 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, about 10 minutes. Season with salt & pepper.
2. Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, about 30 seconds. Fill each tortilla with about 3 tbsp chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.
3. In a small bowl, whisk together sour cream and 2 tbsp water. To serve, drizzle casserole with sour cream mixture and sprinkle with cotija cheese and cilantro.