Chicken Enchilada Casserole
Ingredients
- 2 pounds tomatillos (husks removed), washed and coarsely chopped
- 2 tablespoons vegetable oil
- 1 white onion, diced small
- 2 jalapenos, seeded and diced small
- 3 garlic cloves, minced
- Coarse salt and ground pepper
- 12 corn tortillas
- 2 boneless, skinless chicken breasts (¾ pound total), cooked and shredded (about 2 ¼ cups)
- 3 tablespoons sour cream
- 2 ounces cotija cheese, crumbled (½ cup)
- ⅓ cup chopped fresh cilantro
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