Light Tomatillo Chicken Casserole
If you want to add more gluten free recipes to your recipe box, Light Tomatillo Chicken Casserole might be a recipe you should try. For $1.33 per serving, you get a main course that serves 8. One serving contains 281 calories, 24g of protein, and 9g of fat. It is brought to you by Lady Behind the Curtain. Winter will be even more special with this recipe. This recipe is liked by 438 foodies and cooks. If you have chile pepper, garlic cloves, vegetable oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 9 hours and 40 minutes. With a spoonacular score of 77%, this dish is solid. Users who liked this recipe also liked Roasted Tomatillo Chicken Enchilada Casserole, Tomatillo Green Chile Chicken Enchilada Casserole PLUS GIVEAWAY, and Chicken Tamale Casserole (Cooking Light).
Servings: 8
Preparation duration: 520 minutes
Cooking duration: 60 minutes
Ingredients:
1 fresh poblano or pasilla chile pepper, seeded and chopped
3 cups shredded cooked chicken breast
12 (6-inch) corn tortillas, halved
1/4 cup fresh cilantro, chopped
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 cup onion, chopped
1 3/4 cups shredded reduced fat Mexican style cheese
1 (16 ounce) jar salsa
1 tablespoon salt
1 pound tomatillos, outer husks removed, rinsed
1 tablespoon vegetable oil
Equipment:
food processor
frying pan
baking pan
aluminum foil
oven
Cooking instruction summary:
Cut prepared tomatillos in quarters and place in food processor.In a large skillet heat oil over medium heat. Add onion, garlic and chile pepper and saute until tender and the vegetables start to brown.Add the onion mixture to the tomatillos and along with the cilantro, cumin and salt.Cover and blend until smooth.Spray a 2 quart baking dish with non stick cooking spray.Spread 3/4 cup of the tomatiillo mixture.Arrange 6 tortilla halves over sauce.Top with 1 cup of chicken, 1/2 cup cheese and half of the salsa.Add 6 more tortilla halves, remaining chicken, 1/2 cup cheese and half of the remaining tomatillo sauce.Top with 6 more tortilla haves, 1 cup remaining chicken and remaining tomatillo sauce.Top with the last of the tortilla halves and remaining salsa.Cover and refrigerate 6 to 8 hours.Preheat oven to 375 degrees.Cover with lid or foil.Bake 40 minutes, remove lid or foil and add remaining 3/4 cup cheese.Bake about 20 minutes until cheese is melted..Let stand 10 minutes before serving.
Step by step:
1. Cut prepared tomatillos in quarters and place in food processor.In a large skillet heat oil over medium heat.
2. Add onion, garlic and chile pepper and saute until tender and the vegetables start to brown.
3. Add the onion mixture to the tomatillos and along with the cilantro, cumin and salt.Cover and blend until smooth.Spray a 2 quart baking dish with non stick cooking spray.
4. Spread 3/4 cup of the tomatiillo mixture.Arrange 6 tortilla halves over sauce.Top with 1 cup of chicken, 1/2 cup cheese and half of the salsa.
5. Add 6 more tortilla halves, remaining chicken, 1/2 cup cheese and half of the remaining tomatillo sauce.Top with 6 more tortilla haves, 1 cup remaining chicken and remaining tomatillo sauce.Top with the last of the tortilla halves and remaining salsa.Cover and refrigerate 6 to 8 hours.Preheat oven to 375 degrees.Cover with lid or foil.
6. Bake 40 minutes, remove lid or foil and add remaining 3/4 cup cheese.
7. Bake about 20 minutes until cheese is melted..
8. Let stand 10 minutes before serving.
Nutrition Information:
covered percent of daily need
