Tomatillo Verde Enchilada Casserole Food

SALSA VERDE - GREEN TOMATILLO SAUCE FOR ENCHILADAS

Steps:

• Heat oil in saucepan and stir in onion and almonds.
• Cook until onion is soft and almonds and lightly browned.
• Simmer tomatillos in chicken broth until soft if using fresh ones. Drain canned tomatillos.
• Whirl tomatillos with liquid in blender or food processor until fairly smooth Add to onions; stir in cilantro and chilis.
• Add chicken broth and simmer rapidly, until reduced to 2 1/2 cups

HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS

Steps:

• Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
• Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

CHICKEN VERDE ENCHILADA CASSEROLE

Steps:

• I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotiserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine.
• Brush tomatillos and garlic with 1 tbsp olive oil.
• Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
• Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the clove, the garlic should "slide" right out of the peel.
• In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
• Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced.
• Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat.
• stir in cilantro and salt.
• In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky.
• stir in sour cream.
• Stir in shredded chicken.
• In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese.
• Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.

TOMATILLO VERDE ENCHILADA CASSEROLE

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.

TOMATILLO ENCHILADA SAUCE

Steps:

• In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

TOMATILLO CHILI VERDE

Steps:

• Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
• Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

STACKED CHICKEN ENCHILADAS WITH SALSA VERDE AND CHEESE

Steps:

• Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
• Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
• Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
• Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.