Green Chile Chicken Casserole

Ingredients

• 1 cooking spray
• 1 pounds boneless, skinless chicken thighs, cooked
• 2 cups shredded Monterey Jack cheese, divided
• 2 teaspoons chili powder
• 1 (28 ounce) can tomatillos, drained
• 2 (4 ounce) cans mild chopped green chile peppers
• 1 bunch green onions, trimmed and cut into 3-inch lengths
• cup chopped cilantro
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, peeled
• Salt and ground black pepper to taste
• 1 cup chicken broth
• 12 corn tortillas

Directions

Step 1: Preheat your oven to 375F (190C). Lightly coat a 9x13-inch baking dish with cooking spray.

Step 2: Chop the cooked chicken thighs into small pieces and place them in a medium-sized mixing bowl. Add cup of the shredded Monterey Jack cheese and chili powder, then stir to combine.

Step 3: In a food processor, combine the tomatillos, chopped green chile peppers, green onions, cilantro, jalapeno pepper, and garlic. Process the ingredients until smooth, which should take about 3 minutes. Add the chicken broth and pulse until mixed. Season with salt and pepper to taste.

Step 4: Cut the corn tortillas in half. Place them directly on the oven racks and heat them for 2 to 3 minutes. Once heated, carefully remove them and set aside.

Step 5: Spread 1 cup of the green sauce at the bottom of the prepared baking dish. Lay half of the tortillas over the sauce.

Step 6: Add half of the chicken mixture on top of the tortillas, followed by half of the remaining green sauce and of the remaining shredded Monterey Jack cheese. Repeat the layering with the remaining tortillas, chicken mixture, green sauce, and cheese.

Step 7: Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and the sauce is bubbly.

Nutrition Facts (per serving)

• Calories: 420
• Total Fat: 20g (26% DV)
• Saturated Fat: 8g (41% DV)
• Cholesterol: 107mg (36% DV)
• Sodium: 1064mg (46% DV)
• Total Carbohydrate: 27g (10% DV)
• Dietary Fiber: 8g (28% DV)
• Total Sugars: 4g
• Protein: 33g (66% DV)
• Vitamin C: 28mg (31% DV)
• Calcium: 311mg (24% DV)
• Iron: 3mg (17% DV)
• Potassium: 623mg (13% DV)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.