“A fast take on traditional enchiladas, this spicy casserole is easy to pull together and makes plenty for leftovers. Also, healthy ingredients can be substituted (especially if you're like me and have to make due with items in your fridge or pantry when you forget to pick-up the sour cream at the store). Can also be made ahead and reheated when desired.”
READY IN:
55mins
SERVES:
4
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat over to 350 degrees.
  2. -Unpeel the tomatillos and rinse them in the sink. Cut them into quarters and throw them into a food processor (a blender can also be used).
  3. -Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro.
  4. -Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
  5. -Pour mixture into a sauce pan over low heat. Let simmer for 10 minutes to bring out the taste in the tomatillos. They should slowly change from a bright green to paler shade.
  6. As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
  7. -Cut up your cooked chicken breast and put it into your food processor. Course a few times until the chicken is shredded. Should yield just over a cup. Put into a bowl and put to the side.
  8. -Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side.
  9. I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
  10. -Spray your dish with a non-stick spray and in the bottom, line with 3 corn tortillas and try to cover as much as the dish as possible though there will be overlap, as well as uncovered corners.
  11. The Tomatillo Verde sauce should now be a pale shade of green. Add the cottage cheese or sour cream and stir until well-blended. Leave on the heat for another 1-2 min stirring regularly.
  12. -With a spoon scoop onto the corn tortillas until covered. Add a handful of chicken and a handful of cheese until covered. Add a few sliced jalapenos for taste.
  13. -Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
  14. -You should finish the dish with 3 tortillas on top and enough sauce to drizzle over so they don't burn. I also like to finish with a sprinkling of cheese and a few jalapenos for garnish.
  15. -Put in oven for 30-35 minutes. Garnish with a sprinkling of fresh cilantro and a dollop of sour cream. Cut into pie slices and serve.

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