Green Enchilada Casserole

• 3 large onions, chopped and divided
• 1 large clove garlic, minced
• 3 Tbsp. olive oil
• 3 lb. fresh tomatillos verde (green tomatoes), peeled, cored and cut into eighths
• 1 Tbsp. snipped fresh cilantro or 1 tsp. dried coriander
• 1 tsp. salt
• 2 (4 oz.) cans green chilies, chopped
• 2 doz. corn tortillas, cut in pieces
• 3 c. cooked, diced chicken
• 1 lb. grated Mozzarella cheese
• sour cream to taste
• picante sauce to taste

1. Saute chopped onion and garlic in olive oil until wilted, but not brown.
2. Add tomatillos, cover and simmer until soft.
3. Add cilantro, salt and chilies.
4. Puree in blender.
5. This sauce may be prepared and frozen ahead of time.
6. Grease dish with olive oil. Layer 1/2 the tortillas, chicken, remaining onion, cheese and sauce.
7. Repeat layers, ending with sauce and cheese.
8. Bake at 325u0b0 for 1 hour or until cheese is melted and casserole is bubbly. Serve with sour cream and picante.

onions, clove garlic, olive oil, fresh tomatillos verde, fresh cilantro, salt, green chilies, corn tortillas, chicken, mozzarella cheese, sour cream, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728695 (may not work)