Light Tomatillo Chicken Casserole
The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Ingredients
1 pound tomatillos, outer husks removed, rinsed
1 tablespoon vegetable oil
1/2 cup onion, chopped
2 garlic cloves, chopped
1 fresh poblano or pasilla chile pepper, seeded and chopped
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1 tablespoon salt
12 (6-inch) corn tortillas, halved
3 cups shredded cooked chicken breast
1 3/4 cups shredded reduced fat Mexican style cheese
1 (16 ounce) jar salsa
Instructions
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.