6 Ingredient Green Enchilada Casserole

This dinner is packed with vitamin C! I am currently entertaining a newborn all day so I decided to simplify my original Enchiladas Verde recipe. This green enchilada casserole is my new favorite!

*This recipe is 100% diabetes friendly, especially when paired with 1/2 cup of black beans on the side for additional sugar balancing effects. 

I picked just enough tomatillos to make fresh homemade green enchilada sauce. It only takes 10 minutes to make so why not?

This spring, I was pregnant and exhausted so I decided to forgo gardening. However, some rebellious tomatillos decided to sprout anyways and here we are having this delicious dinner.

Servings: Makes 8 hearty servings

Ingredients 

• 2 large chicken breasts
• 8oz shredded mozzarella
• 1 pound of whole fresh tomatillos (roughly about 20 tomatillos)
• 1 onion, quartered
• 1-3 small jalapeños, seeded (leave jalapeños whole if you like it extra spicy)
• 3 garlic cloves, crushed
• 1.5-2 tsp sea salt
• 8 corn tortillas, cut in half 

Make It

Make Salsa Verde

1. Cook Tomatillos: Bring 4 cups of water to boil, add tomatillos and boil for 10 minutes. Remove from heat, drain hot water and add cold ice water to cool tomatillos down, set aside.

Note: It is okay to eat raw tomatillos so err on the side of undercooking them because overcooked tomatillos will taste bitter.

2. In a blender, add cooled tomatillos, garlic, onion, jalapeños and salt. Now you have your delicious green enchilada sauce or salsa verde. Note: Be sure to blend cooled tomatillos, as hot ones may cause blender to burst!

Cook Chicken

1. Fill a pot with six cups of water, chicken, onion, garlic, and 1 tsp of salt. Boil for 20 minutes or until chicken is cooked.

2. Remove foam from top. Remove the cooked chicken and shred it. Remove garlic and onions, set aside.

Note: Reserve this homemade chicken broth and store for another day. This chicken broth adds flavor to quinoa, or rice, or use it to make a yummy soup.

Assemble Casserole:

1. Layer 1: Pour a little enchilada sauce on the bottom of a 9” x 6” baking dish. Top with a layer of corn tortillas (3). Follow by chicken then cheese.

2. Layer 2: Top with sauce, tortillas, chicken and cheese. Top with tortilla, pour more sauce and sprinkle mozzarella on top. 

3. Bake at 350 degrees for 20 minutes. Remove from oven and serve as is or top with cilantro, corn, or sour cream. 

Buen provecho!