Brought to you every Tuesday by Dicorte's Bar & Beverage

Thanks to our special guest in the studio; Lorrie Dicorte, from Dicorte's Bar and Beverage!

June 27, 2006
Tomatillo and Cilantro Chicken Enchilada Casserole

Here's what you need:

1 cooked rotisserie chicken
2 pounds of tomatillos
10 cloves of garlic
Fresh Cilantro
1 can of Chicken Broth
1 medium onion or approximately four green onions
2 Serrano peppers
1 package of corn tortillas
2 packages of mozzarella cheese

Preheat oven to 450.

Husk and then quarter the tomatillos.
Peel the garlic cloves.

In a medium skillet, cook the tomatillos and garlic in the chicken broth until soft - about 10 minutes.

In a food processor, puree the tomatillos, garlic and chicken broth. Mix in the onion, cilantro and the Serrano pepper.

Butter the bottom of a baking dish 9x12. Layer the bottom of the dish with corn tortillas. Place a layer of chicken pieces on top of the tortillas. Add the tomatillo sauce, then top with mozzarella cheese. Repeat these steps one more time.

Place in the oven for 15 minutes at 450 degrees or until bubbly.

Serves 8.