Green Chile Chicken Tortilla Casserole

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb tomatillo, husks removed, rinsed
• 1 teaspoon vegetable oil
• 1/2 cup chopped onion (1 medium)
• 1 fresh pablano chili pepper, seeded and chopped
• 1/4 cup snipped fresh cilantro
• 1 teaspoon sugar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 72 inches corn tortillas, halved
• 3 cups shredded cooked chicken breasts
• 3/4 cup mexican style shredded cheese
• 1 (16 ounce) jar salsa

Recipe

• 1 preheat broiler. lightly coat a 2 quart square baking dish with cooking spray; set aside. line a 15x10x1 inch baking pan with foil. place tomatillos in baking pan. broil 4 to 5 inches from heat for 6 to 8 minutes or until softened and charred, turning occasionally. set aside to cool slightly.
• 2 in a large skillet heat oil over medium heat. add onion and chile pepper; cook and stir for 4 to 5 minutes or until tender and onion starts to brown.
• 3 in a blender or food processor combine tomatillos, onion mixture, the ¼ cup cilantro, the sugar, cumin, and salt. cover and blend until smooth, stopping and scraping sides as necessary.
• 4 spread ¾ cup of the tomatillo mixture in the prepared baking dish. arrange 6 tortilla halves over the sauce, overlapping slightly. top with 1 cup of the chicken, ½ cup of the cheese, and half of the remaining tomatillo mixture. add six more tortilla halves, the remaining 1 cup chicken, ½ cup cheese, and half of the remaining tomatillo mixture. top with the remaining six tortilla halves and the remaining salsa, spreading to cover.
• 5 cover the dish with plastic wrap and chill for at least 8 hours (up to 24).