No need to panic about what to make for dinner! With the forethought of Chicken SOS Bake, the problem is solved before it can even appear! A tart, bright, and citrus-like tomatillo sauce with notes of poblano heat and garlic layers between juicy shredded chicken, tender tortillas, and vibrant salsa! Can’t forget all the melty Mexican cheese either! Chicken SOS Bake takes some time to prepare, but when it all comes together, dinner will be a sumptuous affair!
Ingredients
- 1 pound tomatillos, outer husks removed, rinsed
- 1 teaspoon vegetable oil
- 1/2 cup onion, chopped
- 1 fresh poblano chile pepper, seeded and chopped
- 1/4 cup fresh cilantro leaves, snipped, plus more, optional, to taste, for garnish
- 1 teaspoon sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 12 (6-inch) corn tortillas, halved
- 3 cups chicken breasts, cooked and shredded
- 1 3/4 cups reduced-fat Mexican-style four cheese blend, shredded
- 1 (16-ounce) jar salsa
- tomatoes, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the broiler.
Step 2 –Lightly coat a 20-quart square baking dish with cooking spray.
Step 3 –Line a 15×10-inch baking pan with foil.
Step 4 –Place the tomatillos in the lined baking pan.
Step 5 –Broil the tomatillos 4-5 inches from the heat source, while turning them occasionally, until softened and charred, about 6-8 minutes.
Step 6 –Set the tomatillos aside to cool slightly.
Step 7 –In a large skillet over medium heat, heat the vegetable oil.
Step 8 –Add the onion and the poblano pepper to the hot oil and cook, while stirring, until the veggies are tender and the onion is browned, about 4-5 minutes.
Step 9 –In a blender or a food processor, combine the roasted tomatillos, the onion-poblano mixture, 1/4 cup of the cilantro, the sugar, the cumin, and the salt.
Step 10 –Cover and blend or process until the tomatillo mixture is smooth, stopping to scrape down the sides as necessary.
Step 11 –Spread 3/4 cup of the tomatillo mixture in the prepared baking dish.
Step 12 –Arrange 6 of the tortilla halves over the sauce, overlapping them slightly.
Step 13 –Top the tortilla layer with 1 cup of the chicken, 1/2 cup of the cheese, and 1/2 of the salsa, spreading everything out evenly.
Step 14 –Add, in order, a layer of 6 more of the tortilla halves, 1 cup of the chicken, 1/2 cup of the cheese, and 1/2 of the remaining tomatillo mixture, spreading everything out evenly.
Step 15 –Add, in order, 6 more of the tortilla halves, the remaining chicken, and the remaining tomatillo mixture, spreading everything out evenly.
Step 16 –Top the casserole with the remaining 6 tortilla halves and the remaining salsa, spreading the salsa to cover everything completely.
Step 17 –Cover the dish with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Make sure to cover and chill the remaining 3/4 cup of the cheese until needed.
Step 18 –Preheat the oven to 375 degrees F.
Step 19 –Remove the plastic wrap and cover the baking dish with foil.
Step 20 –Bake the casserole for 40 minutes.
Step 21 –Remove the foil and sprinkle the remaining cheese over the casserole.
Step 22 –Bake until fully heated through and the cheese is melted, about 20 minutes.
Step 23 –Let the casserole stand for 10 minutes.
Step 24 –Serve garnished with the extra cilantro and the chopped tomatoes.
