Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Chicken, Tortilla and Salsa Verde Casserole
When she has leftover cooked chicken on hand, Milk Street Facebook Community member Cindy Chapman of Fresno, California, makes a flavorful casserole by layering the chicken, black beans and tortillas, adding salsa verde and sour cream, then baking to bring the tastes and textures together. Cotija cheese and fresh cilantro are the finishing touches that add bold flavor. Sour cream is temperamental when heated, so we opt to use Mexican crema instead, which is a cultured cream similar to crème fraîche but with a more pourable in consistency.
4 to 6
Servings
Don’t worry if the tortillas don’t form a perfect layer as you assemble the casserole. Gaps here and there or overlapping areas won’t make a difference in the finished dish.
50 minutes
25 minutes active
Ingredients
-
2
teaspoons grapeseed or other neutral oil, divided
-
12
ounces tomatillos, husked and quartered
Directions
-
01Heat the oven to 400°F with a rack in the middle position. Coat a 9-inch deep-dish pie plate with 1 teaspoon of the oil. In a blender, combine the tomatillos, poblano, garlic, vinegar and ¾ teaspoon salt. Process until smooth, about 1 minute, scraping the sides of the blender jar as needed; you should have about 2 cups salsa verde.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT
Delicious. Just wish nutritional information was available on all recipes.