- 4 C chicken, cooked and diced
- 1 onion, diced
- 2 cloves garlic, minced
- 8 oz green chiles
- 10 tomatillos
- 1 jar green chile salsa
- 2 T dried green chile, ground
- 4 T chipotle powder
- 8 corn tortillas
- 16 oz shredded white cheese
- 2 C white onions, diced
| - peel the tomatillos and quarter
- place in pot and cover half way up with beer or water
- add onions and garlic
- bring to a slight boil and then simmer for 15-20 minutes
- puree with a stick blender
- add the green salsa and ground dry chiles
- cook for 15-30 minutes to thicken mixture
- lightly cook the tortillas in hot oil, less than 30 seconds per side
- layer the bottom of a baking dish with some of the sauce
- place a layer of tortillas on top of sauce
- add chicken, fresh diced onions, cheese, and whole green chiles laid flat
- repeat layer if desired
- preheat oven to 350
- cover casserole with foil and cook 45 minutes
- remove foil to brown up cheese
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