Becca's Tomatillo Enchiladas

We went to Becca and Morgan's house for dinner one time and Becca made these tomatillo enchiladas.  went to my friends house for dinner this Spring and she made us these tomatillo enchiladas.  I had never heard of tomatillos before and it was so yummy and fresh tasting!  You absolutely loved them - so much so we decided to grow tomatillos our my garden that year.  This makes enough to fill one 9x13 pan and another small 8x8 pan.  I froze the 8x8 pan to use another night.

Ingredients:

4 T olive oil

2 small diced zucchini

1 small red onion diced

1/2 cup corn

1 rotisserie chicken shredded (2 .5-3lbs)

1.5 c shredded monteray jack cheese (can use vegan if needed)

Salt/pepper

12 6” corn tortillas

1 jalepeno seeded, diced

1 lb tomatillos (husk removed)

1 c fresh cilantro

1T fresh lime juice

 sour cream (optional)

Directions:

Pre-heat oven to 400.  Heat 1T oil in skillet, add zucchini, onion, corn and stir for 3-5 minutes.  Set aside in large bowl.

Add to the bowl chicken, cheese, and a dash of salt and pepper.  Rinse skillet, then heat 1 T oil in the skillet.  Dip each tortilla in oil to heat for app. 10 sec., place on a plated lined with paper towel to absorb excess oil.  I had to add more oil to my pan as I went along.

Roll tortillas with chicken inside.  Sprinkle extra cheese on top.  Bake 8-10 minutes.

While your tortillas are in the oven cooking place tomatillos, lime juice, cilantro, jalapeno and a dash of salt in processor.  Blend for a chunky consistency.  

Pour over tortillas and top with sour cream to serve!  We served ours with black beans, yellow rice and tortilla chips.  Enjoy!

Stacked Chicken Enchilada Casserole

This is one of the first recipes I made after realizing I needed to remove gluten and dairy from my diet.  You, Rowyn, Dad and Granny and Papa really loved this. It is pretty forgiving, add or take out what fit your likes.  

Ingredients:

• 3 cups red enchilada sauce (enchilada sauce can have gluten so read the label!)
• 16 corn tortillas, halved
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can whole kernel corn, drained
• 6 scallions (green onions), thinly sliced
• 4 cups (about 1.5 pounds) shredded cooked chicken
• 3 cups shredded Monterrey Jack or Mexican blend cheese (use less for vegan)
• 1 avocado, peeled, pitted and diced
• 1/2 cup loosely-packed chopped fresh cilantro
• sour cream for serving (tofutti brand)
• tortilla chips for serving

Directions

Heat oven to 375 degrees F. Prepare a 9x13-inch baking dish with cooking spray. Pour about 3/4 cup enchilada sauce in the baking dish, and spread until the bottom of the dish is coated. Top with a layer of about 8 tortilla halves so that the entire dish is covered. Sprinkle evenly with about 1 cup black beans, 1/2 cup corn and a fourth of the green onions. Then sprinkle with a heaping cup of the chicken, and about 3/4 cup shredded cheese.

Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Then a final layer of tortillas, sauce, beans, corn, green onions, chicken and cheese. Then conclude with a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to add partway through baking).

Cover the pan with aluminum foil, then bake for 20 minutes. Remove pan and remove aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining 3/4 cup of cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted.

Remove pan, and sprinkle with avocado, cilantro, and remaining green onions.  We also serve with a dollop of sour cream and tortilla chips on the side.  Homemade salsa would probably be nice too.  Serve warm.  Enjoy!