Our Green Chile Chicken Enchilada Casserole tastes great and can be prepared the night before for an easy dinner the following day. Around our house it seems like we are still in transition from the holiday season.
On top of that this week he starts working days which is a huge change from our night life of late hours. We will now be morning people which in of itself is a transition. Waking at 5:00 am is not what we call fun. On to our Green Chile Chicken Enchilada Casserole which was adapted from Cook’s Illustrated.
5-6 Chicken Thighs, boneless and skinless
grape seed oil
small onion, minced
3 garlic cloves, minced
1 tsp mexican oregano
1/2 tsp coriander
1 tsp cumin
1.5 cups Chicken Stock
2 poblano peppers, cored, seeded, roasted
2 jalapeno peppers, cored, seeded, roasted
1.5 lbs tomatillos, papers removed, cut in half, roasted
1.5 tsp sugar
8 oz. pepperjack cheese, shredded
1/2 cup cilantro, chopped
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