Green Enchilada Casserole with Chicken

Name: Green Enchilada Casserole with Chicken
Ingredients: 12 poblano peppers (Or a large can of roasted chiles (1 lb)); 2 lbs tomatillos (husks removed); 3 to 4 serrano peppers (stems removed); 1 large white onion (cut into thick slices); 6 cloves garlic (slice in half, lengthwise); ½ cup cilantro (fresh, roughly chopped); ¼ cup vegetable oil; 4 cups chicken broth (or vegetable broth); 1½ cups Mexican crema (or half and half); 1½ tsp Kosher salt; ½ tsp black pepper; vegetable oil (for quick-frying tortillas); 18 corn tortillas; 4 cups rotisserie chicken (2 chickens, meat removed and chopped); Salt and pepper; 4 cups shredded cheese (cheddar and/or Monterey Jack); 2 tbsp cilantro (chopped, for garnish); pico de gallo (or salsa, for serving); sour cream (or Mexican crema, for serving)

"Green Enchilada Casserole with Chicken is comfort food at its very best. All the flavors of chicken enchiladas but in a family-favorite casserole. Scrumptious!..."

INGREDIENTS

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12 poblano peppers (Or a large can of roasted chiles (1 lb))

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2 lbs tomatillos (husks removed)

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3 to 4 serrano peppers (stems removed)

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1 large white onion (cut into thick slices)

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6 cloves garlic (slice in half, lengthwise)

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½ cup cilantro (fresh, roughly chopped)

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¼ cup vegetable oil

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4 cups chicken broth (or vegetable broth)

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1½ cups Mexican crema (or half and half)

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1½ tsp Kosher salt

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½ tsp black pepper

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vegetable oil (for quick-frying tortillas)

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18 corn tortillas

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4 cups rotisserie chicken (2 chickens, meat removed and chopped)

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Salt and pepper

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4 cups shredded cheese (cheddar and/or Monterey Jack)

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2 tbsp cilantro (chopped, for garnish)

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pico de gallo (or salsa, for serving)

•

sour cream (or Mexican crema, for serving)

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