Green Chicken Enchilada Casserole

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 4 boneless skinless chicken breasts
• 1 yellow onion
• 1 dash salt
• 1 lb half of your blender tomatillo
• 2 -4 serrano peppers
• 1 (1 tablespoon) package knorr chicken bouillon (caldo de pollo)
• 12 corn tortillas
• 1 (12 ounce) package of cacique ranchero queso fresco (avail @ walmart)
• 1 bottle cacique mexican crema (avail @ walmart)

Recipe

• 1 cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
• 2 after chicken is done remove 1oz of chick broth for later use.
• 3 let chicken cool down on plate. then tear to small pieces for casserole. set aside.
• 4 while chicken is cooling clean and remove cover from tomatillos. clean and remove ends from serrano peppers.
• 5 cook the tomatillos and serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
• 6 place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. also add a dash of salt.
• 7 blend on high to create sauce.
• 8 use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas).
• 9 line the bottom of the dish with tortillas slightly overlapping.
• 10 sprinkle cooked chicken on top of tortillas. enough so that you can't really see the tortillas.
• 11 sprinkle some cheese on top of chicken. ( about 1/4 of cheese block).
• 12 cover with more tortillas just like on the bottom.
• 13 sprinkle chicken on top of tortillas.
• 14 pour sauce over chicken, as much as little as you would like.
• 15 sprinkle cheese on top of the chicken( enough to cover chicken about 1/2 or more of block of cheese).
• 16 you can save some cheese to use on casserole after it has cooked if you like.
• 17 cook casserole at 375 for 25-30minutes or until cheese is melted.
• 18 serve with more sauce and crema. great along with beans and tortilla chips.