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Ingredients
- 6 cooked chicken or turkey cut into 2" x 1/2" pieces
- 2 cups sour cream
- 12 corn tortillas, cut into 1 1/2" pieces
- 1 1/2 lbs jack cheese, shredded
- GREEN SAUCE
- 1 - 14 oz. can mexican tomatillos, drained
- 1 small oinion cut into pieces
- 2 cloves garlic
- 1 - 4 oz. can green chilies
- 1 tsp. salt
- 1/2 tsp. sugar
Preparation
Step 1
Arrange half the chicken pices in a lightly greased 9 x 13 pan. Spread over half the green sauce and half the sour cream; tap with half the tortilla pieces and half the cheese. Repeat layers, using remaining chicken, green sauce, sour cream, and tortillas, ending with remaing cheese.
Cover dish with foil; refrigerate until next day, if desired. Bake in a 375 oven for 40 minutes (45 minutes if refrigerated); uncover and bake an additional 8 minutes or until cheese is bubbly and casserole is hot throughout.
Cut into squares to serve.
GREEN SAUCE
In a blender, combine tomatillos, onion, garlic, green chilies, salt and sugar.
Whirl until smooth.