Ingredients
- 1 rotisserie chicken, meat shredded
- 2 lbs tomatillos (usually by the jalapenos, look like green tomatoes with green paper husk around them)
- 1 medium onion
- 3-5 dried chiles de arbol (optional)
- 1 jalapeno
- 1 cup loosely packed cilantro
- 2 Tablespoons vegetable oil
- 1 tsp garlic powder
- (you can look for canned tomatillos and make the sauce with that instead or use canned green chiles)
- 1 16 oz container of sour cream
- 4 cups grated Monterrey jack cheese
- 18 corn tortillas
Preparation
Step 1
Heat oven to 375
Take off paper husks from tomatillos. Rinse well. Place all tomatillos in large saucepan and cover with water. Bring to a boil stirring occasionally. When the color goes from bright green to not so bright green, they are done. They will also be soft to poke. This usually takes about 10-15 minutes or so. Place them in a blender with the onion, chiles without stems, jalapeno and cilantro. Blend until smooth. In empty saucepan, heat up the vegetable oil. Pour sauce into pan and add garlic powder. Simmer for about 15 minutes. Add salt and pepper to taste.
In medium bowl combine sour cream with some green sauce until sour cream is pourable.
Spray 9 x 13 dish with cooking spray. Layer 6 tortillas on the bottom. Top with 1/3 of shredded chicken, 1/3 of sour cream sauce, 1/3 of green sauce, and 1 cup shredded cheese. Repeat the layers ending with 2 cups of cheese.
Bake until cheese in golden brown, 30-45 minutes.