Chicken Tomatillo Casserole Recipe
Ingredients
| For salsa verde | 1 Can (10oz), prepared | |
| 1 cup fat-free sour cream | ||
| Cilantro | 1/3 Cup (16 tbs), chopped | |
| Shallot | 1 Large, finely chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 8 fat-free corn tortillas | ||
| Cooked chicken breast | 1 1/2 Cup (16 tbs), shredded | |
| 3/4 cup shredded fat-free Monterey Jack or cheddar cheese | ||
Directions
1. Preheat the oven to 350°F. Spray a 2-quart shallow baking dish with nonstick spray.
2. Combine the tomatillo sauce, sour cream, cilantro, shallot, and garlic in a large bowl.
3. Place 4 tortillas in the bottom of the baking dish, overlapping as necessary to cover as much of the surface as possible. (You can cut them to fit, if necessary.) Spoon half the tomatillo mixture over the tortillas. Sprinkle the chicken evenly over the sauce; sprinkle 1/2 cup of the cheese over the chicken. Place the remaining 4 tortillas on top, then spoon on the remaining sauce, spreading it evenly to the sides. Top with the remaining 1/4 cup cheese.
4. Cover the baking dish and bake 25 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes. Let stand about 5 minutes before serving.
2. Combine the tomatillo sauce, sour cream, cilantro, shallot, and garlic in a large bowl.
3. Place 4 tortillas in the bottom of the baking dish, overlapping as necessary to cover as much of the surface as possible. (You can cut them to fit, if necessary.) Spoon half the tomatillo mixture over the tortillas. Sprinkle the chicken evenly over the sauce; sprinkle 1/2 cup of the cheese over the chicken. Place the remaining 4 tortillas on top, then spoon on the remaining sauce, spreading it evenly to the sides. Top with the remaining 1/4 cup cheese.
4. Cover the baking dish and bake 25 minutes. Uncover and bake until golden brown and bubbly, about 15 minutes. Let stand about 5 minutes before serving.
Chef
