Green Chile Chicken Casserole

Name: Green Chile Chicken Casserole
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 cooking spray

1 ½ pounds boneless, skinless chicken thighs, cooked

2 cups shredded Monterey Jack cheese, divided

2 teaspoons chili powder

1 (28 ounce) can tomatillos, drained

2 (4 ounce) cans mild chopped green chile peppers

1 bunch green onions, trimmed and cut into 3-inch lengths

½ cup chopped cilantro

1 jalapeno pepper, seeded and minced

2 cloves garlic, peeled

salt and ground black pepper to taste

1 cup chicken broth

12 corn tortillas

Methods :

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.

Step 2

Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.

Step 3

Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.

Step 4

Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.

Step 5

Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.

Step 6

Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.