Best Chicken, Tortilla and Salsa Verde Casserole

177milkstreet.com

Karen Flannery

2 TEASPOONS GRAPESEED OR OTHER NEUTRAL OIL, DIVIDED

12 OUNCES TOMATILLOS, HUSKED AND QUARTERED

1 POBLANO CHILI, STEMMED, SEEDED AND ROUGHLY CHOPPED

1 MEDIUM GARLIC CLOVE, SMASHED AND PEELED

1 TABLESPOON WHITE VINEGAR

KOSHER SALT AND GROUND BLACK PEPPER

2 CUPS SHREDDED COOKED CHICKEN

15½ OUNCE CAN BLACK BEANS, RINSED AND DRAINED

8 6-INCH CORN TORTILLAS

½ CUP PLUS 2 TABLESPOONS MEXICAN CREMA

2 OUNCES COTIJA CHEESE, GRATED (½ CUP)

¼ CUP LIGHTLY PACKED FRESH CILANTRO, CHOPPED

Directions at 177milkstreet.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer