This sauce is for chicken enchiladas.
2 large tomatillos husk removed and cleaned
1/4 yellow onion, roughly chopped
2-3 cloves garlic
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sauzon seasoning (optional)
4-6 ounce can diced green chilis
1/4 cup heavy cream
1 cup chicken broth
1 teaspoon salt
1/4 cup fresh cilantro
2 cups cooked chicken
8 ounces shredded Monterey jack cheese
Roast the tomatillos for 10 minutes under the broiler. Remove from the oven and let cool. Remove any skin that might have turned black.
While cooling, place the olive oil in a skillet with the roughly chopped onion and cook for 5-10 minutes.
Place the tomatillos, cooked onion, uncooked garlic, green chilis, cumin, and cilantro into a food processor. Process fully.
Return the mixture to the skillet. Add the chicken broth and salt. Cook on low heat for 10-15 minutes. Remove from heat and add the heavy cream. Allow the mixture to cool.
To assemble the casserole, in an 8×8 pan, place 1/3 of the sauce. Then (breaking the tortillas if needed) place a layer of corn tortillas. Then 1/2 of the chicken and 1/3 of the cheese. Add another layer of tortillas. Then add more sauce. Add the remaining chicken and another 1/3 of the cheese. Top with more tortillas. Finish with remaining sauce. Bake in a 350 degree oven for 30 minutes. Top with remaining cheese and cook another 10 minutes.
Okay. My chicken from last night… Here is how I meal plan. Tonight it is a casserole and tomorrow chicken paninis. Each very different and not tasting like leftovers. I basically cook 2 big meat dishes per week then fill in the gaps. Sometimes we have cold leftover chicken on giant cobb type salads with fresh warm rosemary bread.
This is also another great garden dish because we grow onion, garlic, poblanos, and tomatoes. I have even grown tomatillos and made my own salsa verde. That is a whole other story.
The casserole….. I dont use “cream of xxxxx” soup if possible. I think the only fattening thing in this whole casserole is 2 tablespoons of butter and a cup of cheese. I would consider this lower fat. I am not a fan of loading up every dish with cream and cheese and butter.
Roast 2 poblanos in the oven at 400 for 10-15 minutes. Cool fully. Peel and remove seeds. Then rough chop.
Saute 2 tablespoons of butter with 1/2 onion and a clove of minced garlic for 2-3 minutes. Add all poblanos. Add 2 tablespoons of flour. Stir. Gradually add in 2 cups of chicken broth. Add 1 tablespoon cumen, 1 teaspoon mexican oregano, and a handful of fresh cilantro. Cook 5-10 minutes stirring often. Remove from heat and add 1 cup of salsa verde…. any brand.
Now the layers in the cassrole pan.
1: one cup of sauce
2: corn tortillas – about 4 – just break them up and cover it in one layer
3: chopped cooked chicken – 1 cup
4: 1/2 can of rinsed and drained black beans
5: half of remaing sauce
6: 4-5 corn tortillas
7: 1 cup chicken
8: rest of black beans
9: more tortillas
10: dump rest of sauce over
Cover with aluminum foil and bake at 400 for 30-40 minutes. Remove foil. Sprinkle 1/2 cup of cheddar cheese. Turn oven off. Remove when ready to eat.
Ha! I forgot to buy chips so I baked leftover flour tortillas for 10 minutes. I was going to break them up as chips. They puffed up. Still tasted great!