Green Chile Chicken Tortilla Casserole

1. 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. 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. 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. 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. 5

   Cover the dish with plastic wrap and chill for at least 8 hours (up to 24).

* Per serving · 4 servings · Values may vary.