The Recipe

Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Yield: servings:12
Ingredients: 2 pounds tomatillos (husks removed), washed and coarsely chopped; 2 tablespoons vegetable oil; 1 white onion, diced small; 2 jalapenos, seeded and diced small; 3 garlic cloves, minced; Coarse salt and ground pepper; 12 corn tortillas; 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups); 3 tablespoons sour cream; 2 ounces cotija cheese, crumbled (1/2 cup); 1/3 cup chopped fresh cilantro

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

This casserole recipe, courtesy of Martha's makeup artist, Mary Curran, is perfect for feeding a hungry crowd.

INGREDIENTS

2 pounds tomatillos (husks removed), washed and coarsely chopped
2 tablespoons vegetable oil
1 white onion, diced small
2 jalapenos, seeded and diced small
3 garlic cloves, minced
Coarse salt and ground pepper
12 corn tortillas
2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
3 tablespoons sour cream
2 ounces cotija cheese, crumbled (1/2 cup)
1/3 cup chopped fresh cilantro

DIRECTIONS

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NUTRITION