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

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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

747kcal

37%
Fat

42g

64%
Saturated Fat

16g

80%
Carbohydrates

39g

13%
Fiber

3g

12%
Sugar

3g

6%
Protein

55g

110%
Cholesterol

136mg

45%
Sodium

695mg

28%

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