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1
Preheat over to 350 degrees.
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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).
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3
-Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro.
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4
-Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
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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.
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6
As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
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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.
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8
-Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side.
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9
I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
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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.
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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.
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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.
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13
-Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
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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.
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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.
