The sweet, tangy, tart, and citrusy flavor of tomatillos infuses layer upon layer of this Creamy Tomatillo Enchilada Casserole! It nestles between the extra tender poached chicken, the melty cheese, and the poultry-infused tortillas. It enhances the heat of jalapeƱo, the fragrance of garlic, and the bold flavor of cilantro. In other words, Creamy Tomatillo Enchilada Casserole is for tomatillo lovers… and for transforming people into tomatillo lovers!
Ingredients
For the sauce:
- 15 tomatillos, husks removed
- 3 jalapeƱo peppers
- 2 tablespoons olive oil, plus more, to taste
- 4 cloves garlic
- 1/2 cup cilantro leaves, loosely packed, plus more, to taste, chopped, for garnish
- 1/4 cup green onions, green parts only, loosely packed
- salt, to taste
- 1/2 cup sour cream
- chicken or vegetable broth, optional, to taste
For the casserole:
- 1 pound chicken breasts, boneless and skinless
- salt, to taste
- 6 (8-inch) flour tortillas
- 1 1/2 cups cheese, of your choice, shredded
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –Grease a 9-inch square baking sheet.
Step 3 –On a baking sheet, add the tomatillos and the jalapeƱo peppers.
Step 4 –Drizzle the tomatillos and the jalapeƱos with a little bit of the extra olive oil.
Step 5 –In a small piece of foil, add the garlic cloves and a drizzle of the extra olive oil.
Step 6 –Wrap up the garlic cloves and place them on the baking sheet with the tomatillos and the jalapeƱos.
Step 7 –Roast, stirring once halfway through, until tender, about 30 minutes.
Step 8 –Carefully, unwrap the garlic.
Step 9 –Transfer the roasted tomatillos, the roasted jalapeƱos, and the roasted garlic to a food processor.
Step 10 –Add 1/2 cup of the cilantro, the green onions, and the salt to the food processor and pulse until the mixture is mostly smooth.
Step 11 –Transfer the sauce mixture to a bowl.
Step 12 –Add the sour cream and the remaining 2 tablespoons of the olive oil to the sauce mixture and stir to combine. The sauce should be thin and pourable, but not as runny as canned enchilada sauce. If it is too thick, add the chicken broth, a little at a time, until it reaches the desired consistency.
Step 13 –Bring a large pot of water to a boil.
Step 14 –Add the chicken and the salt to the hot water, then immediately turn off the heat and cover the pot with the lid.
Step 15 –Poach the chicken in the hot water, undisturbed, until the meat reaches an internal temperature of 165 degrees F, about 30 minutes.
Step 16 –Transfer the chicken to a cutting board and shred it with two forks. Make sure to reserve the cooking water.
Step 17 –Using tongs, carefully dip one of the tortillas in the hot chicken cooking water until it is very soft, but still holds its shape.
Step 18 –Lay the softened tortilla in the prepared baking dish.
Step 19 –Cut another one of the tortillas in half.
Step 20 –Carefully dip both halves of the tortilla in the chicken cooking water, then place them in the corners of the pan with the round edges facing in so the flat edges are flush against the edge of the baking dish.
Step 21 –Layer the tortillas with 1/2 of the shredded chicken, 1/3 of the tomatillo sauce, and 1/3 of the cheese.
Step 22 –Repeat the layers using 2 more of the tortillas, the remaining chicken, 1/2 of the remaining tomatillo sauce, and 1/2 of the remaining cheese.
Step 23 –Repeat the layers once more, this time only using the remaining tortillas, the remaining sauce, and the remaining cheese.
Step 24 –Bake uncovered until the casserole is hot and bubbly, about 15-20 minutes.
Step 25 –Serve garnished with the extra chopped cilantro.
