This Mexican inspired layered casserole is perfect in any season, tangy and fresh in the summer and hearty in the winter. This is one of the most delicious casseroles, it is easy to make, extremely flavourful, and a definite crowd pleaser. You can make this as spicy as you want and customize it to your palate!
I love to serve this with a simple coleslaw and devour the whole plate without any guilt!
1 lb Boneless Skinless Chicken Breasts
16 Corn Tortillas
8-10 Tomatillos (Husked, Rinsed, and Chopped into bite sized pieces)
1/2 cup Cilantro
1-2 Jalapeños or Serrano Peppers
2 Garlic Cloves
1.5 cups Low Fat Shredded Cheese (Tex Mex if you can find it)
3/4 cups Low Fat Sour Cream
2 Limes (Zest and Juice)
Garlic Powder, Cumin, Chili Powder
Salt and Pepper
Preheat oven to 350 degrees.
Spray a baking sheet with non-stick spray, cut chicken into manageable pieces, sprinkle with spices, salt and pepper, zest and juice of one lime and bake until cooked through. When cooked through chop into bite sized pieces.
Blend together half of your tomatillos, lime juice and zest, garlic, cilantro, and jalapeños, salt and pepper.
Starting with the blended tomatillo mixture, spread some into a sprayed casserole dish.
Layer in four tortillas, spread with sour cream, sprinkle with cheese, tomatillos, and green onions.
Continue this method until you have four layers. Smear the last of the sour cream and sprinkle with cheese.
Cover and bake for approximately 20 minutes, uncover and cook for another 10 until cheese is brown and bubbly.
-Buy chicken tenders. Since you are cutting it up, it often saves you money
-If you aren’t going to make your own, linked above, use good quality corn tortillas, they make a lot of difference in the flavour.
-A tex mex blend of cheese saves you some time and can be used in tons of recipes for added goodness!
Bakes for 30 minutes