Sunday, October 30, 2011

Green Chick'n Enchilada Casserole

Adapted from What's Cooking America

  • 3 cups (about 30 marble - golf ball size) fresh tomatillos, husks removed and rinsed
  • 2 small green hot peppers
  • 1 teaspoon oregano
  • 1/4 cup firmly packed fresh cilantro leaves
  • 1/4 cup fresh parsley
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 4 ounces evaporated soy or rice milk (simmer 8 oz soy or rice milk uncovered 10-15 minutes to make 4 oz evaporated)
  • 1 1/2 cups water
  • 1 vegetable bouillon cube
  • 1 - 6 ounce package chicken breast substitute, shredded (I used Lightlife Smart Strips)
  • 18 six inch corn tortillas
  • 1 1/2 cups shredded veggie Cheddar cheese (I used Galaxy Veggie Shreds)

  • In a food processor, blend the tomatillos, hot peppers, oregano, cilantro, parsley, onion and garlic; pour into a large saucepan
  • Heat the tomatillo mixture over medium-low heat, add evaporated soy or rice milk, water and bouillon cube and bring to a boil
  • Reduce heat and simmer uncovered 30 - 45 minutes until mixture has reduced to about 2 cups, stirring occasionally
  • Remove from heat and stir in shredded chick'n
  • Grease a 9 x 3 inch baking pan and preheat over to 400 degrees
  • Cut 6 corn tortillas into quarters and spread in baking pan to cover bottom; top with 1/3 of tomatillo mixture then sprinkle with 1/3 of cheese.  Repeat twice to make 3 layers.
  • Cover with foil and bake 15 minutes; remove foil and bake 10 minutes longer until bubbly

NOTE:  Although the flavor is nice without adding any salt and there is a zing from the peppers, I found it to be heavy on corn tortillas and light on filling so I would either increase the filling the next time or reduce to 12 tortillas (3 layers of 4 tortillas) and bake in an 8 x 8 inch pan.

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