Green Enchilada Casserole

Servings servings

Ingredients

3 whole chicken breasts with bones and skin
3 tablespoons olive oil
1 1/2 large onions diced
3 cloves garlic minced
2 pounds fresh tomatillos papery coverings removed (or you can use green or red tomatoes)
3 tablespoons chopped cilantro
2 4-oz. cans mild green chilis drained and chopped
sea salt and freshly ground black pepper to taste
12 corn tortillas cut into 1-inch pieces
1 pound Monterey Jack cheese grated
1/2 cup sour cream
1/2 cup salsa

Instructions

Preheat oven to 325 degrees.
Place chicken in a large saucepan; cover with water and cook over medium heat for 30 minutes. Remove from saucepan, set aside to cool then discard bones and skin and cut meat into cubes.
Heat the olive oil in a medium skillet over medium heat. Add onions; sauté for 5 minutes. Add garlic and tomatillos; simmer for 5 minutes. Add cilantro, green chilies, salt and pepper; transfer mixture to a blender or food processor and puree until smooth.
Lightly coat a 9- x 13-inch baking dish with olive oil. Layer ingredients in the following order: half of the tortillas, half of the sauce, half of the chicken then half of the cheese. Repeat process for a second layer, ending with cheese; bake, uncovered, for 1 hour.
Serve with sour cream and salsa.

Notes

SERVING SUGGESTION: A salad of torn Romaine lettuce, sliced green onions and avocado and orange sections, tossed with extra virgin olive oil and lime juice.

VEGETARIAN: Instead of chicken, use 3 (15-oz) cans drained and rinsed pinto beans. KOSHER: Omit cheese and sour cream.

GLUTEN FREE: Make sure canned green chilies and the salsa are gluten free. Use gluten free tortillas.

NUTRITION: Per Serving: 705 Calories; 38g Fat; 52g Protein; 41g Carbohydrate; 7g Dietary Fiber; 144mg Cholesterol; 673mg Sodium. Exchanges: 1 1/2 Grain (Starch); 6 1/2 Lean Meat; 3 Vegetable; 0 Non-Fat Milk; 5 ½ Fat. Points: 18

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