Best 7 Tomatillo Chicken Casserole Recipes

CHEESY CHICKEN TOMATILLO RICE CASSEROLE

Steps:

• 1. Cook rice according to box directions, use chicken stock instead of water.
• 2. Dice cooked chicken, add to rice. Add onions, 2 c. tomatillo salsa, sour cream, cream of chicken soup, and 2 c. of grated cheese. Add granulated garlic and black pepper and any other spice you want. Mix together really well. Place in casserole dish or elec. skillet. Bake in oven for 20 min. on 350°. or put elec. skillet on simmer for about 20 min. Top with additional cheese last five minutes of cooking.
• 3. https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1

CHICKEN & TOMATILLO ENCHILADA CASSEROLE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Spray 9 x 13-inch baking dish with nonstick spray. Puree half of tomatillos in food processor. Stir together chopped tomatillos, pureed tomatillos, scallions, cilantro, jalapeno, garlic, salt, and black pepper in large shallow bowl. Dip both sides of 1 tortilla in tomatillo mixture. Place tortilla on sheet of foil on work surface; top with about 3 tablespoons of chicken, 1/2 tablespoon of cheese, and 1 tablespoon of sour cream. Fold two opposite sides of tortilla over to enclose filling. Place enchilada, seam side down, in prepared baking dish. Repeat with remaining tortillas, chicken, cheese, and sour cream, making total of 12 enchiladas. Pour remaining tomatillo mixture over enchiladas and sprinkle with remaining 6 tablespoons cheese. Cover baking dish with foil. Bake 20 minutes; uncover and bake until edges of enchiladas begin to brown and cheese is melted, about 10 minutes longer. Let stand 5 minutes before serving. PER SERVING (2 enchiladas and l/s of sauce): 390 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 78 mg Choi, 589 mg Sod, 44 g Garb, 6 g Sugar, 5 g Fib, 33 g Prot, 278 mg Calc.

TOMATILLO VERDE ENCHILADA CASSEROLE

Steps:

• Preheat over to 350 degrees.
• -Unpeel the tomatillos and rinse them in the sink. Cut them into quarters and throw them into a food processor (a blender can also be used).
• -Add the sliced jalapeno, garlic, as well as the squeezed lime and cilantro.
• -Add a few pinches of fresh ground salt and pepper and run food processor until all ingredients are blended together.
• -Pour mixture into a sauce pan over low heat. Let simmer for 10 minutes to bring out the taste in the tomatillos. They should slowly change from a bright green to paler shade.
• As the verde is simmering, you can start to get the rest of your ingredients ready for the casserole.
• -Cut up your cooked chicken breast and put it into your food processor. Course a few times until the chicken is shredded. Should yield just over a cup. Put into a bowl and put to the side.
• -Grate the jalapeno jack. Pending on your taste, a 1/2 cup - cup will do. Put into another bowl and to the side.
• I prefer a round pie dish, though a rectangular casserole dish can be substituted, as well.
• -Spray your dish with a non-stick spray and in the bottom, line with 3 corn tortillas and try to cover as much as the dish as possible though there will be overlap, as well as uncovered corners.
• The Tomatillo Verde sauce should now be a pale shade of green. Add the cottage cheese or sour cream and stir until well-blended. Leave on the heat for another 1-2 min stirring regularly.
• -With a spoon scoop onto the corn tortillas until covered. Add a handful of chicken and a handful of cheese until covered. Add a few sliced jalapenos for taste.
• -Repeat 3 more corn tortillas on top of the first layer; sauce, chicken and cheese.
• -You should finish the dish with 3 tortillas on top and enough sauce to drizzle over so they don't burn. I also like to finish with a sprinkling of cheese and a few jalapenos for garnish.
• -Put in oven for 30-35 minutes. Garnish with a sprinkling of fresh cilantro and a dollop of sour cream. Cut into pie slices and serve.

CHICKEN, TOMATILLO AND BEAN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Grease the bottom and sides of a square glass baking dish.
• Put the oil in a large skillet over medium heat. When oil is hot add the shallot and onion, cooking until soft, about 5 minutes. Add the thyme and cook for another minute. Add tomatillos and stock to the skillet, cooking while stirring occasionally until tomatillos break up and become saucy, about 10 minutes.
• Put half the beans in the bottom of the greased dish, sprinkling with salt and pepper. Follow with a layer of the tomatillo mixture, then a layer of the shredded chicken, finally a layer of cheese. Repeat with the other half of the ingredients to make a second layer to the dish. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes.

TAMALE CASSEROLE WITH CHICKEN AND ROASTED-TOMATILLO SALSA

Steps:

• Heat the broiler. Place the tomatillos on a baking sheet. Place the baking sheet 4 inches below the heating element. Broil tomatillos, turning once, until soft and blackened in spots, 8 to 9 minutes. Remove baking sheet from broiler, and set aside until tomatillos are cool. Position the oven rack in the upper third of the oven. Reduce the temperature to 425 degrees. Lightly oil an 8-inch pie plate; set plate aside.
• Place garlic in a medium skillet set over medium heat. After 5 minutes, add chiles. Cook, turning occasionally, until chiles and garlic are soft and blackened in spots, about 10 minutes more. Remove skillet from heat; set aside to cool. Peel the garlic.
• Transfer the tomatillos, any accumulated juice, chiles, and garlic to the bowl of a food processor or the jar of a blender. Cover, and pulse until a coarse puree forms. Transfer puree to a medium bowl.
• Place the onions in a sieve, and rinse under cold running water. Drain, and add to tomatillo mixture along with cilantro and salt; stir salsa until combined.
• Measure 3/4 cup salsa into a medium saute pan, and stir in the chicken. Set over medium heat, and cook, stirring, until chicken becomes tender, 8 to 10 minutes. Remove from heat, and set aside to cool.
• Spread half of the tamale batter over bottom of prepared pie plate. Spread the chicken filling evenly over the batter, then spread remaining batter over chicken.
• Bake until golden, about 5 minutes.
• Reduce temperature to 300 degrees, and lightly brush top of pie with oil; loosely cover with foil. Continue baking until golden and center springs back when touched, about 35 minutes more. Remove casserole from oven, and let stand 5 minutes.
• Cut the casserole into wedges. Serve casserole warm, and drizzle with the remaining tomatillo salsa; if salsa is too thick to drizzle, thin with 1 or 2 tablespoons water.

CHICKEN WITH TOMATILLOS AND POBLANOS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
• In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
• Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

CHICKEN CHILAQUILES CASSEROLE WITH TOMATILLO SALSA

Steps:

• 1. Preheat oven to 350 degrees F. Lightly butter 4 qt. casserole. In large mixing bowl, combine tomatillo salsa, heavy cream/sour cream, dash salt/pepper.
• 2. Heat the vegetable oil in large skillet over low-medium heat. Cook tortillas just 5 seconds per side to soften. Transfer to platter w/ paper towels or into colander to drain.
• 3. TO ASSEMBLE CHILAQUILES: Spread layer of cheeses mixture over bottom of casserole dish. Dip each tortilla, one at a time, in tomatillo sauce to moisten. Set moistened tortillas aside.
• 4. Integrate onions and chicken into sauce, mix well to combine. Layer 1/3 of moistened tortillas over cheese in casserole dish. Top tortillas with 1/2 of tomatillo sauce.
• 5. Sprinkle remaining cheeses over sauce. Now repeat the second layer with tortillas and remaining sauce, ending with layer of moistened tortillas on top. If desired (I always do!) sprinkle another half cup of cheeses over tortillas.
• 6. Cover casserole tightly with aluminum foil. Bake @ 350 for 35 minutes. Remove foil and bake 5-10 minutes more or until edges are slightly brown. Let sit 10-15 minutes prior to serving.