Green chicken enchilada casserole

1. 1

   For green tomatillo salsa, remove shell and wash.

2. 2

   In medium saucepan and one cup water, tablespoon of salt, 2 cloves of garlic and tomatillos.

3. 3

   Cook on medium high for approximately 15-20 or until tomatillos begin to get soft.

4. 4

   NOT squsihy.

5. 5

   While the veggies cook, put chicken to boil on medium.

6. 6

   If you are using water you will need to season your chicken with s&p, garlic , onion, cumin and cilantro.

7. 7

   Or you could always use a chicken bullion cube either Knorr or Goya adobo all purpose seasoning.

8. 8

   Your chicken needs to have flavor.

9. 9

   Cook approximately 30 min or until done.

10. 10

    Remove tomatillos, onion and garlic put in blender and add 1/2 cup cilantro, 2 teaspoons of salt, 1 teaspoon pepper and a dash of vinegar.

11. 11

    Blend until smooth you do not want it to be chunky.

12. 12

    Make sure to taste it to see if you need to adjust this seasoning.

13. 13

    Once blended it makes roughly 3 1/2 cups of salsa, set aside

14. 14

    Remove chicken from pot and shred then add 1/2 cup of the green salsa and mix.

15. 15

    At this point you want to taste the chicken and make sure it has enough salt and pepper.

16. 16

    Preheat oven to 400

17. 17

    To begin layering warm up corn tortillas no more than 10 to 15 seconds you just want them to be playable.

18. 18

    put about a teaspoon of vegetable oil on the bottom of the pan you will put the casserole in this helps to keep the tortilla crunchy on the bottom.Put one layer of chicken and some green salsa on top and add a sprinkle of shredded Monterey jack cheese.

19. 19

    Repeat until you have filled the pan.

20. 20

    Bake at 400 for 35 minutes.

* Per serving · 4 servings · Values may vary.