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Chicken Enchilada Casserole

Most enchiladas are dripping with cheese, but just a scattering of robust cotija is enough to satisfy.

  • prep: 35 mins
    total time: 1 hour
  • servings: 6

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Ingredients

  • 2 pounds tomatillos (husks removed), washed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 white onion, diced small
  • 2 jalapenos, seeded and diced small
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
  • 3 tablespoons sour cream
  • 2 ounces cotija cheese, crumbled (1/2 cup)
  • 1/3 cup chopped fresh cilantro

Directions

  1. Step 1

    Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.

  2. Step 2

    Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.

  3. Step 3

    In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.

Source
Everyday Food, October 2011

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Reviews (1)

  • 14 Oct, 2013

    Made this exactly according to the recipe and it was delicious. A huge hit at our house. We will definitely make this a part of our weekly rotations!