4 to 6 cups of chicken or turkey meat – cut in pieces
1½ cups sour cream
6 to 12 corn tortillas – cut into strips or squares
2 cups tomatillo salsa (recipe below)
2 cups jack, pepper jack or other cheese – grated
Arrange half the turkey or chicken in a lightly greased 9 x 13 baking dish or a shallow 3 qt. casserole. Spread half the salsa and half the sour cream over meat. Top that with half the tortilla pieces and hlf the cheese. Repeat layers ending with cheese. Cover dish and refrigerate for later or bake in a 375 degree oven for 40 minutes (longer if refrigerated). Uncover and bake until cheese is bubbly and hot – 8 minutes or more.
4 – 6 Anaheim chilies – Roasted, pealed, seeded & chopped (1/4 to ½ cup chopped)
½ lb. tomatillos* – chopped
1 small onion - chopped
2 large cloves garlic – chopped
1 small bunch cilantro – chopped – (1/2 cup)
1 teaspoon salt
½ teaspoon sugar - (optional)
Combine all ingredients in a blender or food processor. Whirl until well blended. You may need to add some liquid (water, broth) if you use the tomatillos raw without blanching. Makes about 2 cups.
*Remove papery, outer skin from tomatillos and wash well to remove sticky residue. You can chop and use raw or blanch. To blanch: Submerge in boiling water for 2 to 3 minutes and then drop in ice cold water for several minutes. Chop.
Recipe courtesy of Confluence Farm.