casserole dish full of enchilada-style chicken

Chicken Enchilada Casserole


  • 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


  1. 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 a 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 the remaining tomatillo sauce. Cover and bake until up to temperature, 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.