Chicken Enchilada Casserole
12-5 to 6 inch corn tortillas
1.5 lbs. chicken breasts or 1 roast chicken, shredded
4 cups shredded mozzarella
2-12 oz. jars tomatillo salsa
Chopped avocado, cilantro, jalapeno
Sour cream or greek yogurt
Red or green salsa
Poach chicken breasts in salted water (reserve poaching liquid), cool and then shred (if not using roast chicken). Shred poached chicken by hand or save time by using a stand mixer or beaters. Pour one half jar salsa in the bottom of a glass 9x13" baking dish. Lay 6 tortillas over bottom of pan. Spread half the shredded chicken over the tortillas, then half the shredded cheese. Fill up the half-full salsa jar with poaching liquid or water, shake up and pour over chicken and cheese. Layer remaining 6 tortillas, top with remainder of chicken. Pour over another half jar of salsa. Fill up jar with poaching liquid or water, shake to incorporate and then pour over the casserole.
Casserole can be frozen wrapped tightly in plastic wrap or keep in fridge and bake later in the week.
Baking: Cover with foil and bake 1 hour at 375 degrees. Uncover, top with remaining cheese and bake 15 minutes more until cheese is melted and browned.
Serve topped with any optional garnishes.
Make it Vegetarian
Replace the chicken with 2 cans of black beans and a cup of frozen corn or your choice of add-ins below.
Add sneaky vegetables
If you have time, before layering the casserole, blend your salsa with some spinach and/or leftover broccoli stems (or really any green things you have lying around). Add the chicken stock or water to the blender at the end and process.
Layer in any of these ingredients along with the chicken to bulk up this casserole:
Thinly sliced raw sweet potatoes
Leftover roasted sweet potatoes
Chopped fresh cilantro
Recipe inspired by Layered Chicken Enchiladas with Tomatillo Cilantro Sauce from Bon Appetit, September 2005.