Cheesy Chicken Tomatillo Casserole
CHEESY Chicken Tomatillo Casserole recipe! This easy Mexican dinner casserole uses 1 pound of tomatillos to make a creamy sauce that is layered with tortilla chips, chicken, black beans and cheddar cheese! I love to make this simple dish when my garden tomatillo plants give me too much and I'm left asking asking "What to do!".
- 1 pound tomatillos, husks removed (approximately 10 tomatillos)
- 1 small onion
- 1 small green pepper
- 1 jalapeno pepper seeds removed
- 1/2 cup cilantro
- 1 teaspoon minced garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 pound cooked, shredded chicken breast
- 2 cups crushed tortilla chips
- 1 15 oz can black beans
- 2 cups shredded cheddar cheese
Preheat oven to 375 degrees.
Add tomatillos, onion, green pepper, jalapeno pepper, cilantro, garlic, lime juice and salt to a food process or blender. Blend until smooth and no chunks from the vegetables are left. Pour mixture into a small saucepan and bring to a boil. Cook on medium heat for 10 minutes.
Add chicken to tomatillo sauce mixture and continue cooking for 10 more minutes. If sauce is very liquidy turn up the heat. Important: you want to try to reduce all the extra liquid or it will make your casserole soggy.
Spread 1/2 of the tortilla chips in a 8x8 baking dish. Add 1/2 of your chicken tomatillo mixture on top. Add 1/2 of black beans on top. Add 1/2 of cheese on top. Repeat one more time.
Bake for 35 minutes. Allow to cool for a few minutes before serving.