Roasted Tomatillo Chicken Enchilada Casserole

Name: Roasted Tomatillo Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: For the sauce:; 15 tomatillos, paper removed; 3 jalapeño peppers; 4 cloves garlic; 1/2 cup loosely packed cilantro leaves; 1/4 cup loosely packed green onions (green parts); up to 1 1/2 cups chicken or vegetable broth (SEE NOTES); 1/2 cup sour cream; 2 tablespoons olive oil; For the casserole:; 6 8-inch flour tortillas; 1 lb. boneless, skinless chicken breasts; 1 1/2 cups shredded cheese

Prep 15m

Cook 1h 30m

Total 1h 45m

pinchofyum.com

Ingredients

(Servings: 6)

15 tomatillos, paper removed

1/2 cup loosely packed cilantro leaves

1/4 cup loosely packed green onions (green parts)

up to 1 1/2 cups chicken or vegetable broth (SEE NOTES)

2 tablespoons olive oil

6 8-inch flour tortillas

1 lb. boneless, skinless chicken breasts

1 1/2 cups shredded cheese

Nutrition Facts

Calories

598kcal

29%
Fat

28g

43%
Saturated Fat

11g

55%
Carbohydrates

44g

14%
Fiber

5g

20%
Sugar

7g

14%
Protein

34g

68%
Cholesterol

109mg

36%
Sodium

704mg

29%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Based on some of the comments and another round of testing, I’d suggest just eyeballing the amount of broth instead of adding all of it right away. You want the consistency of the sauce to fall somewhere between a thick and chunky salsa verde and an enchilada sauce.

Roasted Tomatillo Chicken Enchilada Casserole

Ingredients

For The Sauce

For The Casserole

Steps

Nutrition Facts

Notes

Comments

Roasted Tomatillo Chicken Enchilada Casserole

Ingredients

For The Sauce

For The Casserole

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts