Green Chicken Tortilla Casserole

From Barbara Bream

Tortillas:

8 corn tortillas (6-7 in. wide) cut into 1 inch wide strips

½  lb shredded jack cheese

2 cups shredded cooked chicken (boil in chicken stock 20-25 min., cool and shred or pull apart)

2 cups low-fat cottage cheese

¼ cup milk

¼ cup grated parmesan cheese

Green Sauce:

1 1/2 pound tomatillas

3/4 cup chicken broth

1 small onion, chopped

2 cups fresh cilantro (coriander)

Preheat oven to 400 degrees

Prepare Green Sauce as follows:

Husk & rinse tomatillas. Cook, shaking often, in a 10-12 in frying pan over medium-high heat until tinged with brown and tender, about 4-6 minutes. Pour into a blender or food processor. 

In pan, boil broth and chopped onion until the liquid evaporates. Puree with tomatillos and cilantro. Hint: start the chicken broth and onion mixture while heating tomatillos.

Prepare casserole as follows:

Spread 1/3 of the green sauce in a 9x13 inch baking dish.  On top of the sauce, layer: ½ of the tortillas, ½ of the jack cheese, all the chicken, and ½ of the remaining sauce.  Then make layers of remaining tortillas, jack cheese, and the sauce.

In a blender or food processor, puree cottage cheese and milk. Spread evenly on top.  Sprinkle with parmesan cheese. 

Bake until bubbling in the center, about 25 minutes.  Allow to set 10 minutes before serving. Serves 6-8

 

ENJOY!  bb

 

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