Light Tomatillo Chicken Casserole Recipe
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 This recipe for Light Tomatillo Chicken Casserole is from Soups On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound tomatillos, outer husks removed, rinsed
2 tablespoon vegetable oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 fresh poblano or pasilla chili pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 tablespoon salt
12 (6-inch) corn tortillas, halved
3 cups shredded cooked chicken breast
1 3/4 cups shredded reduced fat Mexican style cheese
1 (16 ounce) jar salsa
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Directions: |
Directions:Cut prepared tomatillos in quarters and place in food processor.
In a large skillet heat oil over medium heat.
Add onion, garlic and chili pepper and sauté until tender and the vegetables start to brown.
Add the onion mixture to the tomatillos and along with the cilantro, cumin and salt.
Cover and blend until smooth.
Spray a 2 quart baking dish with non-stick cooking spray.
Spread 3/4 cup of the tomatillo mixture.
Arrange 6 tortilla halves over sauce.
Top with 1 cup of chicken, 1/2 cup cheese and half of the salsa.
Add 6 more tortilla halves, remaining chicken, 1/2 cup cheese and half of the remaining tomatillo sauce.
Top with 6 more tortilla haves, 1 cup remaining chicken and remaining tomatillo sauce.
Top with the last of the tortilla halves and remaining salsa.
Cover and refrigerate 6 to 8 hours.
Preheat oven to 375 degrees.
Cover baki9ng dish with lid or foil.
Bake 40 minutes, remove lid or foil and add remaining 3/4 cup cheese.
Bake about 20 minutes until cheese is melted. |
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Number Of
Servings: |
Number Of
Servings:8 servings |
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