Green Chili Enchilada Casserole

It’s always good to try foods from other parts of the world. Mexican food is usually known for it’s spice, however this dish isn’t so spicey which makes it perfect for the whole family. You can tone up the spice in food or even down depending on your family’s preference. To get started on this weeks recipe, here’s what we’ll need:

  • 2 pounds of tomatillos
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • 1/3 cup chopped cilantro, lightly packed
  • 1/(4 oz.) can diced green chilies, drained
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/1/4 cups chicken broth
  • 1/2 cup whipping cream

FOR THE ENCHILADAS:

  • 12 (6 inch) corn tortillas
  • 2 tablespoons vegetable oil
  • 3 cups shredded cooked chicken
  • 1 1/2 cups grated cheddar cheese
  • 1 1/2 cups grated Monterey Jack cheese
  • 1/2 cup finely chopped onion

Once we have all the ingredients together, let’s start by making the sauce. Husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1-2 inches from the heat, turning them once, until they are softened and slightly charred, about 7-9 minutes.

heat the oil in a large skillet over medium heat. Add the white oinions and saute until golden brown, about 5 minutes.

Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt and puree until smooth.

Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5-8 minutes. Add more salt if you want.

To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375* F oven just until they’re soft and pliable, about 3 minutes.

In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the checken misture and toss to combine.

Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking pan. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas, Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.

Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20- 30 minutes. Serves 6-8 people.

 And there you have it! A super yummy dinner. Enjoy :)

 

Learning Corner:

Q.- Where do tomatillos originate from?

A.- Tomatillos come from Mexico and are grown throughout the western hemesphere.

 

 

Q.- Are tomatillos considered a vegetable or a fruit?

A.- Like a tomato, tomatillos are also members of the fruit family.

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