Tomatillo Green Chile Chicken Enchilada Casserole

  • Author:
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 6 1x


Roasted tomatillos and jalapeños bring brightness and fire, with smooth, creamy richness from the sour cream to calm down the heat. Poach a whole chicken to shred up, or if you’re pressed for time, I won’t tell anyone if you use a rotisserie chicken from the supermarket.



For the chicken:

  • 1 whole 4 pound chicken
  • ½ jalapeño, sliced lengthwise
  • 1 teaspoon cumin seed
  • A few sprigs of cilantro
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher salt

For the sauce:

  • 15 tomatillos, paper husks removed and cut in half
  • 2 ½ jalapeño peppers, sliced lengthwise
  • 4 cloves garlic
  • The rest of the bunch of cilantro, divided
  • 3 roughly chopped green onions
  • ½ cup cooking liquid from the chicken (see instructions)
  • ½ cup sour cream
  • 2 tablespoons olive oil

To assemble:

  • 68 flour tortillas
  • 2 cups shredded Monterrey Jack cheese
  • 1 can chopped green chiles
  • 12 tomatoes, seeded and chopped


For the chicken:

  1. Place chicken, jalapeño, cilantro, and spices into a large stock pot, and cover with water.

  2. Bring to a boil, then reduce heat to a light simmer and cook, uncovered, for 45 minutes. Reserve 1/2-1 cup of the cooking liquid to use later in the recipe, and save the rest of the cooking liquid for use later, because you just made yourself some bonus chicken stock, son.
  3. Use tongs to transfer chicken to a plate, and let cool. Remove skin and bones, then use two forks to shred chicken, and toss to combine white meat and dark meat.

For the sauce:

  1. Preheat oven to 425. Place tomatillos and jalapeños on a sheet pan, and roast 15 minutes.
  2. Remove from oven, and stir if they’re starting to burn. Add garlic, and return to oven to roast for 15 minutes more.

  3. Remove from oven and transfer contents of pan to bowl of a food processor.
  4. Add cilantro, green onions, and 1/2 a cup of the cooking liquid from the chicken. Pulse until nearly smooth, then stir in sour cream and olive oil. Transfer to a bowl and set aside.

To assemble casserole:

  1. Grease a 9-inch or 11×13 casserole dish. Layer the bottom with 2-3 tortillas, cutting tortillas as needed to ensure maximum coverage.

  2. Top with half the chicken, then 1/3 of the sauce, then 1/3 of the cheese, then 1/2 the chopped green chiles. Add another layer of tortillas, then the other half of the chicken, 1/3 more of the sauce, and the other half of the green chiles.

  3. Finish with a third layer of tortillas, the rest of the sauce, and the rest of the cheese. Bake 15-20 minutes, or until cheese begins to brown. Garnish with chopped tomatoes and a little more cilantro, and serve.


Adapted from a recipe by Pinch of Yum.