A simple dish for tasty grilled scallops that go excellently with a grilled New York Strip steak.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch casserole |
Ingredients
- 1 cooking spray
- 1 ½ pounds boneless, skinless chicken thighs, cooked
- 2 cups shredded Monterey Jack cheese, divided
- 2 teaspoons chili powder
- 1 (28 ounce) can tomatillos, drained
- 2 (4 ounce) cans mild chopped green chile peppers
- 1 bunch green onions, trimmed and cut into 3-inch lengths
- ½ cup chopped cilantro
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, peeled
- salt and ground black pepper to taste
- 1 cup chicken broth
- 12 corn tortillas
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
- Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
- Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
- Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
- Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.
Nutrition Facts
| Calories | 420 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 107 mg |
| Dietary Fiber | 8 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 1064 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
https://www.allrecipes.com/recipe/280499/green-chile-chicken-casserole/ … ‘Mixed the chili powder with the 1/2c cheese; then, added to chicken so spice would be better distributed. ‘Pureed the tomatillos, but other friends were left with some texture. ‘Used tostada shells, broken to fit, instead of baked. Leftovers fit w room to spare in a 9×5 loaf pan. ‘Maybe next time I’ll go with the loaf pan first, with a longer warm-up. Thanks, Bibi! 🙂
This is a delicious dish. We used actual frozen Hatch chili’s and tomatillos. Will make this dish again.
I thought this lonely recipe needed more reviews so here it is.. This was so good! What a nice weeknight meal, full of flavor.. I agree with the other reviewer, don’t change a thing! Except maybe more cheese if you like ooooey goooey, personally I like A LOT of cheese but still delicious as written.. thanks for the recipe!
I loved this recipe. Excellent directions. Don’t change a thing and enjoy.