This chicken enchilada casserole is made with tomatillo salsa or salsa verde instead of the typical red sauce. It is very easy to make and an excellent weeknight meal.
You will be using cooked chicken for this chicken enchilada casserole. In the recipe I have you cook some chicken thighs at home. However, if you are in a hurry you can certainly make these with left over chicken or rotisserie chicken.
The green salsa that we will use is homemade but you can certainly use store bought.
Tomatillo salsa is a little acid and marries very well with the sour cream in this recipe. If you can not find sour cream where you are at go ahead and make a substitute.
Here is what you are going to need for this ultra-satisfying chicken enchilada casserole:
4 chicken thighs
8 corn tortillas
2 medium Spring onions, whites and light greens thinly sliced; green
parts finely chopped for garnish
1 cup chopped cilantro
1 cup green salsa, home made or store bought
1 cup sour cream
4 oz. shredded Mexican cheese
Rinse the chicken thighs and place in a pot with water. Season with salt and pepper. Add 1 trimmed scallion and 3 garlic cloves, halved. Cook until chicken is cooked through.
Remove chicken, skin and shred. Strain chicken broth, cool and freeze for future use.
Preheat the oven to 350 degrees.
Warm tortillas individually on stove or in a pile, wrapped in paper towel in the microwave.
Place 1/8th of the chicken in the middle of a tortilla. Roll. Place in a casserole dish. Proceed with all the other tortillas.
Sprinkle the slices onions on the tortillas, in an even layer. Sprinkle ¾ cups of the chopped cilantro on top of the onions. Evenly spread the salsa verde over the cilantro.
Repeat with the cream. Place an even layer of cheese over the cream. Place in oven and bake for 30 minutes.
Serve garnished with the remaining chopped cilantro and green onion. Enjoy!
CALORIES 339.73; FAT 18.83 grs (sat 9.54; mono 4.92; poly 1.23); PROTEIN 20.58 grs ; FIBER 2.04 grs; CARBS 21.92 grs; CHOLESTEROL 108.00 mg; IRON 1.73 mg; SODIUM 887.40 mg; CALCIUM 207.51 mg