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- 2 pounds tomatillos, husks removed, washed and coarsely chopped
- 2 tablespoons vegetable oil
- 1 white onion, diced small
- 2 jalapeños, seeded and diced small
- 3 garlic cloves, minced
- salt and ground pepper
- 12 corn tortillas
- 3 cups shredded roasted chicken
- 3 tablespoons sour cream
- 2 ounces cotija cheese, crumbled (1/2 cup)
- 1/3 cup chopped fresh cilantro leaves
Preheat oven to 400° F. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper. Grease a 9” by13” baking dish and then spoon about ½ cup of tomatillo enchilada sauce across the bottom. Arrange half of the tortillas in baking dish, cutting to fit and overlapping as necessary. Top with half the chicken and half tomatillo sauce. Repeat layering with 6 tortillas, the rest of the chicken, and remaining tomatillo sauce. Cover and bake until bubbling, 25 minutes. Let cool 5 minutes before serving. In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cotija cheese and cilantro.Recipes Home
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