Ingredients
2 pounds tomatillos, husks removed, washed and coarsely chopped
2 tablespoons vegetable oil
1 small white onion, diced
2 jalapeños, rinsed, seeded, and chopped
3 garlic cloves, minced
Salt and ground pepper to taste
12 corn tortillas
3 cups shredded roasted chicken
3 tablespoons sour cream
1/2 cup crumbled cotija cheese (2 ounces)
1/3 cup fresh cilantro leaves, rinsed and chopped
Directions
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Preheat oven to 400°F. Meanwhile, puree tomatillos in a blender until smooth.
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In a large skillet, heat oil over medium-high. Add onion and jalapeños 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.
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Grease a 9” by 13” baking dish, 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.
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Cover and bake until bubbling, about 25 minutes. Let cool 5 minutes before serving.
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To make sour cream topping, whisk together sour cream and 2 tablespoons water in a small bowl. Drizzle casserole with sour cream mixture and sprinkle with cotija cheese and cilantro to serve.
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