Enchiladas Verdes (casserole version)
This is a lighter version of the original enchiladas where the tortilla is fried (!!), filled with chicken and then covered with salsa verde and topped with queso fresco. In my mom’s kitchen, they prepare them that way, one by one; it takes a lot of time and not to mention the calorie count if you fry the tortilla. My version is made in a casserole which you can bring to a potluck, cook in the morning and bake it at night, and can be used for breakfast, brunch, lunch, or dinner. It is a crowd pleaser, very easy to make and to serve.
What you need:
Two chicken breasts, poached and shredded (here’s how)
15 medium tomatillos, husked and washed
1 serrano pepper (if you want it a little bit spicy, if not, don’t use it)
1/4 large onion
1 garlic clove
1 cup of water
1 1/2 tsp sea salt
Mozzarella cheese, shredded
How to make it:
- Preheat the oven to 350°F.
- Place the tomatillos, onion, garlic, cilantro and water in the blender and puree.
- In a saucepan, warm about a tablespoon of olive oil and then pour in the tomatillo sauce, add the sea salt and cover until it changes color (from bright to a darker green). Remove from heat and let it cool.
- In a baking dish, place the tortillas on the bottom as if they were lasagna noodles. Then cover with the shredded chicken, add some salsa, add some cheese and cover with another layer of tortillas. Repeat: chicken, salsa, cheese, tortilla. The last layer should have more salsa and more cheese. Cover with aluminum foil.
- Bake for approximately 25-30 minutes, uncover and bake for another 10 minutes or until the cheese is golden brown.