I found this recipe on Dine and Dish and I honestly can’t wait to make it again. Green enchiladas are probably one of my top five favorite meals, and this was very similar. It was just the right amount of spicy and both Kramer and Dane asked for seconds, which is always a good sign. It kind of reminded me of green enchilada lasagna, if you can imagine that, haha. Next time I make it, I may double up on the chicken because I made it in a 9×13 dish when it was meant for an 11×7 dish (isn’t that a strange size?). Recipe after the jump, as always!
I used leftover Beer Can Chicken for this recipe (Kramer made it the night before).
- 2 cups shredded skinless, boneless chicken breast
- ½ cup chopped green onions
- ½ cup (2 ounces) shredded Pepper Jack cheese, divided
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¾ cup milk
- ¼ cup roughly chopped fresh cilantro
- 1 (11-ounce) can tomatillos, drained
- 1 (4.5-ounce) can chopped green chiles, drained
- 12 (6-inch) corn or flour tortillas
- Cooking spray
- Preheat oven to 375 degrees F. Cook your chicken if needed by boiling it in a pot of water for 20-30 minutes or until no longer pink in the middle. Set aside to cool a bit, then shred with two forks.
- Combine the chicken, green onions, ¼ cup Pepper Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Put the milk, cilantro, tomatillos, and green chiles in a food processor or blender and process until smooth.
- Pour ⅓ cup tomatillo mixture into bottom of an 11 x 7-inch baking dish (I used a 9 x 13 and it still turned out great) coated with cooking spray. Arrange 4 tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.
- Pour the tomatillo mixture over tortillas; sprinkle with remaining ¼ cup Pepper Jack cheese, or more if you like. Bake for 20 minutes or until bubbly. Serves 4-6.