Tomatillo Chicken Enchilada Casserole

🧂 Ingredients

• 1 tablespoon extra virgin olive oil
• 2 pounds boneless, skinless chicken

  (cut into bite size pieces)
• salt

  (to taste)
• pepper

  (to taste)
• 1/2 teaspoon ground cumin
• 1/2 cup chicken stock
• 2 cups tomatillo enchilada sauce

  (divided, freshly made or store bought salsa verde will work)
• 18 corn tortillas
• 2 cups Monterey Jack cheese

  (shredded, divided)

Instructions

• 1 Preheat oven to 350°F.
• 2 Heat oil in a large skillet over medium-high. Season the chicken with salt,
  pepper and cumin and add to the pan.
• 3 Cook until the chicken is done through and no longer pink in the center, about
  5-7 minutes.
• 4 Stir in the chicken stock and 1/2 cup of the tomatillo sauce. Cook over medium
  for just a minute or two to blend and warm everything through.
• 5 Place a layer of corn tortillas into the bottom of a 9x13 baking dish. Top with
  half of the chicken mixture, drizzle 1/4 cup of the tomatillo sauce over the
  chicken, and top with 1/2 cup of the cheese.
• 6 Add a second layer and top with the remaining chicken and another 1/4 cup of
  tomatillo sauce and 1/2 cup of cheese.
• 7 Add a final layer of tortillas to the top of the casserole. Top with the
  remaining tomatillo sauce and cheese.
• 8 Cover with foil and transfer the baking dish bake to the oven. Cook for 15
  minutes, then remove the foil and cook an additional 5-10 minutes or until
  everything is heated through and the cheese on top is hot and melted.
• 9 Serve topped with fresh cilantro, sour cream, jalapeño pepper slices, and/or
  avocado, if desired.

Nutrition Info