Tomatillo Chicken Casserole

• Pull chicken off roast and shred with fingers in a bowl.
• 1 finely chopped chipotle. (look in freezer. Watch out they can burn fingers)
• ~ 1 tsp. of adobo from chipotle
• 1 tbsp. toasted cumin, grind in mortar after toasting
• 1sp salt
• 2 bunches cilantro, thoroughly washed. 1 bunch finely chopt, 1 coarsely chopt
• 1-2 tomatillo salsa jars
• 2? Limes, juiced
• Grate the Monterey jack cheese
• Chop tomatoes (to add after baking)
• Tortillas

1. 1.tix chicken, chipotle, adobo, toasted cumin, salt
2. 2.tpray 9x13 pyrex with PAM
3. 3.tut down 1 layer of tortillas, overlap so bottom is covered. (and lots of tortillas are used up.)(6-9 tortillas?)
4. 4.tayer down 1/2 of chicken mixture
5. 5.tayer 1/2 of cheese
6. 6.tayer of finely chopt cilantro
7. 7.tqueeze on lime juice to taste
8. 8.tayer of tomatillo
9. 9.tepeat?
10. 10.take until done.
11. 11.tover with layer of fresh cilantro (and lime?) and chopt tomato
12. Chop toms& avocado for side?

chicken, watch, chipotle, cumin, salt, bunches cilantro, salsa jars, grate, tomatoes, tortillas

Taken from www.epicurious.com/recipes/member/views/tomatillo-chicken-casserole-50182798 (may not work)