Chicken Enchilada Casserole with Homemade Tomatillo Salsa

Here’s something to cheer about. You know those days when you’re craving enchiladas but you think that there’s just no way you’ll have the time to make them? Well, I’m here to tell you to think again, because with this Chicken Enchilada Casserole you can! Even with the homemade tomatillo sauce. Which means you can tackle this crowd pleaser even on a weeknight! Told you it was good news!

What sets these apart is the homemade tomatillo sauce, aka salsa verde. Sure, in a pinch, you can buy it ready-made, but I implore you to try making your own from scratch. At least once. I’m convinced that after you taste the difference you’ll never go back! And that’s a good thing, because this salsa is super simple and you can even make it a ahead or simply just to have on hand to dip a tortilla chip into.

It all starts with the tomatillos, which I have no trouble finding in my local markets, but if you do, I know you can order them online. They look like green tomatoes wrapped in a feathery, papery skin. Once you remove that skin, you’ll find that the tomatillos themselves are a bit sticky. But that’s no biggie. After a quick wash and dry, they’re ready to go.

To those tomatillos, you add chili peppers, onion and garlic and let your broiler do its charring thing.

When you see all those nice blackened spots, you pulverize everything together in the blender, along with some lime juice, parsley or cilantro and salt. Easy-peasy and done. It’s got such a zesty and fresh flavor and while there is some spiciness, I guarantee that all of you spice wimps (mostly me) are going to love it!

What makes this dish require so much less effort than traditional enchiladas is that there’s no rolling up or filling of tortillas. Instead, you layer salsa, corn tortillas, chicken and cheese, lasagna-style, so it comes together lightning quick.

And it disappears the same way because you and everyone else who’s lucky enough to be served this tasty dish are going to adore every cheesy, chicken saucy bite!

So don’t be afraid—give in to that enchilada craving today!

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Chicken Enchilada Casserole with Homemade Tomatillo Salsa

Makes 8-10 servings

You will need a blender or food processor for the salsa.

Prep Time for Salsa: 25-30 minutes (but much of this is hands-free); Prep Time for the casserole: 15 minutes; Bake Time: 35-40 minutes

Ingredients

For the salsa

• About 1 pound tomatillos, papery husks removed, rinsed and dried well

• ½ medium white onion

• 2 serrano peppers, stemmed, halved and seeded

• 2 jalapeño peppers, stemmed ,halved and seeded

• 3 garlic cloves, unpeeled

• ½ teaspoon olive oil

• Generous handful of freshly chopped parsley or cilantro

• Juice of 1 lime

• Generous pinch of kosher salt

For the casserole

• Large package of small corn tortillas (I used about 16)

• 4 cups shredded chicken (you can use rotisserie or roast 1 ½ pounds of boneless chicken breasts, cool and shred)

• 3 cups freshly grated cheese (I used a combo of Monterey Jack and cheddar)

• Chopped scallions for garnish (optional)

The Recipe

1. For the salsa: Place a rack in the oven about 4 inches away from the broiler and preheat the broiler. Line a large rimmed baking sheet with aluminum foil.

2. Place the tomatillos, onion and peppers on the sheet. Place the garlic on a little square of foil, drizzle with the olive oil and fold up into a packet. Place it on the sheet with the other veggies. Place the sheet into the oven and let the veggies cook and blacken, about 5 minutes. Turn all of the veggies over and let cook on the other side, until softened and charred a little. Let cool a few minutes.

3. Place all but the garlic packet into a blender or food processor. Unwrap the garlic and remove the skins and then place the cloves in with the veggies. Add the parsley or cilantro, lime juice, and salt and blend until smooth, scraping down the sides as necessary. Taste and add more salt if necessary. Use right away or store in the fridge in an airtight container for up to 10 days.

4. For the casserole: Preheat oven to 350ºF and spray a 9x13-inch casserole with non-stick cooking spray. Cover the bottom with some of the salsa (about ½ cup) and arrange a layer of tortillas over it—you will have to cut them to make them fit. Tope that layer with half of the shredded chicken, 1 cup of the salsa and 1 cup of the cheese. Repeat with another layer of tortillas, chicken, salsa and cheese and then a final layer of tortillas and cheese.

5. Spray the shiny side of a piece of aluminum foil large enough to cover the dish, with nonstick spray and place the sprayed side face down on top of the casserole layers and tightly cover the pan. Bake 30 minutes. Then remove the foil and cook for another 10 minutes or so, until the cheese is melted and beginning to get slightly browned. Cut into squares and serve as is or with a bit more salsa on top and some chopped scallions.

Enjoy!

Note: Recipe adapted from Two Peas & Their Pod Cookbook. I tinkered with spices and proportions and ingredients, mainly for the salsa.