chicken verde enchilada casserole

How To Make chicken verde enchilada casserole

• Step 1
  I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotisserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine, just be sure to remove skin.
• Step 2
  Brush tomatillos with 1 tbsp olive oil. Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
• Step 3
  Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the cloves, the garlic should "slide" right out of the peels.
• Step 4
  In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
• Step 5
  Stir in the chiles, tomatillos, garlic, broth, and the 2 tortilla's that you sliced, bring to a boil and reduce heat to simmer for 10 minutes, stirring often.
• Step 6
  stir in cilantro and salt
• Step 7
  Using a food processor or blender, In small batches, pulse the blender or processor until smooth, but still a bit chunky. Place in large bowl
• Step 8
  stir in sour cream and shredded chicken.
• Step 9
  in a 13x9 baking dish, spread a thin layer of sauce just to cover the bottom. layer corn torillias, (I cut some of mine in have to fit around the edges), then the chicken/sauce mixture, cheese, another layer of tortilla's...repeat. top with remaining mixture and cheese.
• Step 10
  Bake at 350* for 30-40 minutes until cheese begins to slightly brown.
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