Tomatillo Chicken Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
• Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
• Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.

Steps:

• Preheat the oven to 400 degrees F. Place the tomatillos, onion, jalapeno and garlic on a baking sheet. Drizzle 2 tablespoons oil over the vegetables and toss to coat. Sprinkle with salt and roast until the vegetables soften and start to brown, about 30 minutes. Transfer the vegetables to a blender, add the broth and puree. Season with salt.
• Heat 1/2 inch of oil in a Dutch oven over medium-high heat. When hot, add the tortilla pieces in batches and fry until golden brown and crispy, about 1 1/2 minutes per batch. Drain on paper towels and season with salt.
• Carefully pour out the oil from the pan and return the pan to medium heat. Add about 1 1/2 cups of the tomatillo puree (you will have some leftover) and cook until slightly thickened, 4 to 5 minutes. Add the chicken and toss to coat. Add the tortillas and gently stir until they are coated. Divide the mixture among 4 shallow bowls and top with queso fresco and cilantro and a dollop of sour cream if using.

Steps:

• Preheat oven to 450°F. Mix tomatillos, chicken broth, and garlic cloves in large saucepan. Cover and bring mixture to boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.
• Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of chicken strips and half of mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Pour 1 1/2 cups tomatillo sauce over, then whipping cream. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

Steps:

• Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to moderate, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and reserve the stock for another use.
• In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.
• Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.
• Preheat the oven to 350 degrees F. Butter a 4 quart casserole or 6 to 8 individual casseroles (at the restaurant, we use small soup bowls).
• Combine the cheeses in a mixing bowl.
• To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.
• Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.
• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
• In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
• Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel.
• When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.

Steps:

• Preheat over to 350 degrees.
• -Unpeel the tomatillos and rinse them in the sink. Cut them into quarters and throw them into a food processor (a blender can also be used).
• -Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro.
• -Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
• -Pour mixture into a sauce pan over low heat. Let simmer for 10 minutes to bring out the taste in the tomatillos. They should slowly change from a bright green to paler shade.
• As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
• -Cut up your cooked chicken breast and put it into your food processor. Course a few times until the chicken is shredded. Should yield just over a cup. Put into a bowl and put to the side.
• -Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side.
• I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
• -Spray your dish with a non-stick spray and in the bottom, line with 3 corn tortillas and try to cover as much as the dish as possible though there will be overlap, as well as uncovered corners.
• The Tomatillo Verde sauce should now be a pale shade of green. Add the cottage cheese or sour cream and stir until well-blended. Leave on the heat for another 1-2 min stirring regularly.
• -With a spoon scoop onto the corn tortillas until covered. Add a handful of chicken and a handful of cheese until covered. Add a few sliced jalapenos for taste.
• -Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
• -You should finish the dish with 3 tortillas on top and enough sauce to drizzle over so they don't burn. I also like to finish with a sprinkling of cheese and a few jalapenos for garnish.
• -Put in oven for 30-35 minutes. Garnish with a sprinkling of fresh cilantro and a dollop of sour cream. Cut into pie slices and serve.

Steps:

• Heat the broiler. Place the tomatillos on a baking sheet. Place the baking sheet 4 inches below the heating element. Broil tomatillos, turning once, until soft and blackened in spots, 8 to 9 minutes. Remove baking sheet from broiler, and set aside until tomatillos are cool. Position the oven rack in the upper third of the oven. Reduce the temperature to 425 degrees. Lightly oil an 8-inch pie plate; set plate aside.
• Place garlic in a medium skillet set over medium heat. After 5 minutes, add chiles. Cook, turning occasionally, until chiles and garlic are soft and blackened in spots, about 10 minutes more. Remove skillet from heat; set aside to cool. Peel the garlic.
• Transfer the tomatillos, any accumulated juice, chiles, and garlic to the bowl of a food processor or the jar of a blender. Cover, and pulse until a coarse puree forms. Transfer puree to a medium bowl.
• Place the onions in a sieve, and rinse under cold running water. Drain, and add to tomatillo mixture along with cilantro and salt; stir salsa until combined.
• Measure 3/4 cup salsa into a medium saute pan, and stir in the chicken. Set over medium heat, and cook, stirring, until chicken becomes tender, 8 to 10 minutes. Remove from heat, and set aside to cool.
• Spread half of the tamale batter over bottom of prepared pie plate. Spread the chicken filling evenly over the batter, then spread remaining batter over chicken.
• Bake until golden, about 5 minutes.
• Reduce temperature to 300 degrees, and lightly brush top of pie with oil; loosely cover with foil. Continue baking until golden and center springs back when touched, about 35 minutes more. Remove casserole from oven, and let stand 5 minutes.
• Cut the casserole into wedges. Serve casserole warm, and drizzle with the remaining tomatillo salsa; if salsa is too thick to drizzle, thin with 1 or 2 tablespoons water.

Steps:

• Preheat oven to 350 degrees.
• Place chicken breast, skin side up, on a rimmed baking sheet; drizzle with olive oil and generously season with salt and pepper. Transfer to oven and bake for 40 minutes. (Chicken may not be cooked through.)
• Remove from oven and let stand until cool enough to handle. Using your fingers or a fork, remove meat from bones and shred into large pieces; set meat aside, discarding bones.
• Preheat broiler. Place tomatillos on a rimmed baking sheet. Place chiles, garlic, onion, and poblano peppers on another rimmed baking sheet. Transfer both baking sheets (one at a time, if necessary) to broiler and broil, turning once, until vegetables are charred and softened, about 10 minutes.
• Transfer poblanos to a small bowl and cover with plastic wrap; let steam for 10 to 15 minutes. Let remaining vegetables cool slightly and peel garlic. Uncover poblanos and, using a paper towel, remove skins. Remove seeds and stems and coarsely chop. Transfer chopped poblanos to the jar of a blender along with tomatillos, chiles, garlic, onion, cilantro, cumin, and lime juice; blend until slightly smooth but a few chunks remain and season with salt and pepper.
• Transfer pureed tomatillo mixture to a large saucepan and add reserved chicken; place over medium heat and simmer until chicken is no longer pink and completely warmed through. Season with salt and pepper and add more lime juice, if desired. Keep warm until ready to use.

Steps:

• Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray. Puree half of tomatillos in food processor. Stir together chopped tomatillos, pureed tomatillos, scallions, cilantro, jalapeno, garlic, salt, and black pepper in large shallow bowl. Dip both sides of 1 tortilla in tomatillo mixture. Place tortilla on sheet of foil on work surface; top with about 3 tablespoons of chicken, 1/2 tablespoon of cheese, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese. Cover baking dish with foil. Bake 20 minutes; uncover and bake until edges of enchiladas begin to brown and cheese is melted, about 10 minutes longer. Let stand 5 minutes before serving. PER SERVING (2 enchiladas and l/s of sauce): 390 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 78 mg Choi, 589 mg Sod, 44 g Garb, 6 g Sugar, 5 g Fib, 33 g Prot, 278 mg Calc.

Steps:

• Preheat oven to 400 degrees. Grease the bottom and sides of a square glass baking dish.
• Put the oil in a large skillet over medium heat. When oil is hot add the shallot and onion, cooking until soft, about 5 minutes. Add the thyme and cook for another minute. Add tomatillos and stock to the skillet, cooking while stirring occasionally until tomatillos break up and become saucy, about 10 minutes.
• Put half the beans in the bottom of the greased dish, sprinkling with salt and pepper. Follow with a layer of the tomatillo mixture, then a layer of the shredded chicken, finally a layer of cheese. Repeat with the other half of the ingredients to make a second layer to the dish. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes.