Green Chile Chicken Tortilla Casserole Recipe

Name: Green Chile Chicken Tortilla Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo, husks removed, rinsed; 1 teaspoon vegetable oil; 1/2 cup chopped onion (1 medium); 1 fresh pablano chili pepper, seeded and chopped; 1/4 cup snipped fresh cilantro; 1 teaspoon sugar; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 72 inches corn tortillas, halved; 3 cups shredded cooked chicken breasts; 3/4 cup mexican style shredded cheese; 1 (16 ounce) jar salsa

Servings: persons

1 lb tomatillo, husks removed, rinsed
1 teaspoon vegetable oil
1/2 cup chopped onion (1 medium)
1 fresh pablano chili pepper, seeded and chopped
1/4 cup snipped fresh cilantro
1 teaspoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
72 inches corn tortillas, halved
3 cups shredded cooked chicken breasts
3/4 cup mexican style shredded cheese
1 (16 ounce) jar salsa

1
Preheat broiler. Lightly coat a 2 quart square baking dish with cooking spray; set aside. Line a 15x10x1 inch baking pan with foil. Place tomatillos in baking pan. Broil 4 to 5 inches from heat for 6 to 8 minutes or until softened and charred, turning occasionally. Set aside to cool slightly.
2
In a large skillet heat oil over medium heat. Add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
3
In a blender or food processor combine tomatillos, onion mixture, the 1/4 cup cilantro, the sugar, cumin, and salt. Cover and blend until smooth, stopping and scraping sides as necessary.
4
Spread 3/4 cup of the tomatillo mixture in the prepared baking dish. Arrange 6 tortilla halves over the sauce, overlapping slightly. Top with 1 cup of the chicken, 1/2 cup of the cheese, and half of the remaining tomatillo mixture. Add six more tortilla halves, the remaining 1 cup chicken, 1/2 cup cheese, and half of the remaining tomatillo mixture. Top with the remaining six tortilla halves and the remaining salsa, spreading to cover.
5
Cover the dish with plastic wrap and chill for at least 8 hours (up to 24).

1972

kcal

Calories

Fat

349

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb tomatillo, husks removed, rinsed, 1 teaspoon vegetable oil, 1/2 cup chopped onion (1 medium), 1 fresh pablano chili pepper, seeded and chopped, and more.

Yes, Green Chile Chicken Tortilla Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Chile Chicken Tortilla Casserole

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