Green Chicken Enchilada Casserole - cooking recipe

Ingredients

4 boneless skinless chicken breasts
1 yellow onion
1 dash salt
1 lb half of your blender tomatillo
2 -4 serrano peppers
1 (1 tablespoon) package Knorr chicken bouillon (Caldo de Pollo)
12 corn tortillas
1 (12 ounce) package of cacique ranchero queso fresco (Avail @ Walmart)
1 bottle cacique Mexican crema (Avail @ Walmart)

Preparation

Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
After chicken is done remove 1oz of chick broth for later use.
Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside.
While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers.
Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
Place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. Also add a dash of salt.
Blend on high to create sauce.
Use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas).
Line the bottom of the dish with tortillas slightly overlapping.
Sprinkle cooked chicken on top of tortillas. Enough so that you can't really see the tortillas.
Sprinkle some cheese on top of chicken. ( about 1/4 of cheese block).
Cover with more tortillas just like on the bottom.
Sprinkle Chicken on top of tortillas.
Pour Sauce over chicken, as much as little as you would like.
Sprinkle Cheese on top of the Chicken( Enough to cover chicken about 1/2 or more of block of cheese).
You can save some cheese to use on casserole after it has cooked if you like.
Cook Casserole at 375 for 25-30minutes or until cheese is melted.
Serve with more sauce and crema. Great along with beans and tortilla chips.