Salsa Verde Chicken Casserole

Tomotillos are coming in to season now. Tomotillos have a resemblance to green tomatoes in appearance but grow with husks over them. they are used mostly for Mexican Style dishes. Tomotillos are best known for making sauces, mainly salsa verde. Here i

Tomotillos are coming in to season now.  Tomotillos have a resemblance to green tomatoes in appearance but grow with husks over them.  they are used mostly for Mexican Style dishes.  Tomotillos are best known for making sauces, mainly salsa verde.  Here is a casserole I created that uses salsa verde>  Don't worry I will teach you how to make salsa verde, then you can use it in this recipe, over huevos ranceros, or just like salsa for dipping tortilla chips. 

Salsa Verde Chicken Casserole

3 tablespoons (maybe more) of vegetable oil

12 corn tortillas (even stale are OK), cut in to 6 wedges

3 cups shredded cooked chicken (best way to do this is boil a whole chicken until a fork goes through it easlily, drain the water, let it cool, and then pull the pieces of meat off in small handfulls. 

1 lb of tomotillos, remove the husks and cut in to quarters

1 small yellow onion

4 cloves of garlic, peeled but not diced or cut

1 Pablano Chili, seeded and cut in to chunks (to seed cut off the stem, and slice it in half length wise, use a spoon to scrape out the seeds)

2 jalapenos, or 3 depending on how spicy you like it. stems cut off.  If you want it more mild slice length wise and remove the seeds, I like to use a 1/3 tablespoon metal measuring spoon to scrape mine out. 

1/2 cup fresh cilantro

The juice of one half of a lime

1 pinch of salt

3/4 cup sour cream

2 3/4 cups of shredded Mexican Style cheese or taco cheese

Preheat oven to 350

spray a 4 quart casserole dish with cooking spray. 

Place the: tomotillos, onion, garlic cloves, pablano, jalepenos, cilantro, lime juice, and salt in your food processor or blender and pulse until it is almost smooth but some chunks remain. Pour in to a bowl and let it sit at room temperature for 20 minutes to a half hour. You have just made Salsa Verde.

In the mean timewhile it is sitting, heat the vegetable oil in a skillet, adding a few tortilla wedes at a time heat the wedges in the oil just until they become softened and then remove (be careful), place them on a plate covered with a paper towel to drain, then add in the rest a few at a time and do the same thing. 

Mix the chicken with the sour cream and 1 1/2 cups of the salsa verde.

Spread a thin layer of the salsa verde on the bottom of the casserole dish.  Place 1/3 of the tortilla pieses in the dish over the salsa verde, top the wedges with the half of the chicken mixture, then sprinkle half of the cheese over the mixture.  Repeat the whole process with another layer, and then top that layer with the remaining tortilla slices, and top them with the rest of the cheese.  Cover the casserole with aluminum foil and then bake at 350 for 30 minutes.  Remove from heat and let it set for about 10 minutes, then cut like you would lasagna.  This is great with additional sour cream. 

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