Layered Chick'n Enchiladas with Tomatillo-Cilantro Sauce

Adapted from Epicurious

INGREDIENTS:

• 1 package of 12 six-inch corn tortillas
• 2 pounds tomatillos, husked, rinsed and halved
• 1 1/4 cup water
• 1 Not Chicken bouillon cube
• 6 garlic cloves
• 1 onion, chopped
• 1 bunch fresh cilantro, about 2 cups of packed leaves
• 1 hot pepper, chopped
• 1 1/2 teaspoon ground cumin
• 1 1/2 teaspoon paprika
• 1 teaspoon salt
• 4 cups vegetarian chick'n (I used soy curls rehydrated with Not Chicken bouillon)
• 1 bag Daiya mozzeralla style shreds

METHOD:

• Preheat oven to 450 F
• Combine tomatillos, water, bouillon, onion and garlic cloves in a large saucepan; cover, bring to boil, reduce heat and simmer until tomatillos are soft, about 10 minutes
• Stir in cilantro, hot pepper, cumin and paprika
• Blend with immersion blender to make a coarse puree
• Season to taste with salt
• Overlap 4 tortillas in a 13x9x2 oval or rectangular glas baking dish
• Top tortillas with 1/3 of the chick'n, then 1/3 of the Daiya, then 1/3 of the tomatillo sauce
• Repeat 2 more layers
• Cover and bake until bubbly, about 30 minutes
• Cool uncovered for at least 10 minutes before serving

NOTES:

• This is runny when it first comes out of the oven but the longer it sits and cools, the more it firms up. 
• Also tried this recipe with 2 pounds of green tomatoes, adding in 3 teaspoons lime juice before blending.  Tastes almost the same as with tomatillos but would reduce water to 1 cup the next time when using green tomatoes.

Green Chick'n Enchilada Casserole

Adapted from What's Cooking America

INGREDIENTS:

• 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)

METHOD

• 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.