Tonight's dinner is chicken enchilada casserole with green tomatillo sauce. I make two layers poached, shredded chicken , shredded monterey jack cheese and green tomatillo sauce with 3 layers of corn tortillas in a 11 x 13 pan, top with more jack cheese and bake for 30 minutes at 350F. Serve with your favorite Mexican trimmings and/or a green salad. The green tomatillo sauce was made this morning from a tortilla casserole recipe in the Tassajara Recipe Book. Right now I'm poaching the chicken, it should be done shortly. After the chicken cools, I'll shred it and layer the casserole, ready for the oven tonight.
This is one of my favorite meals, it's some work but, you get 6 or more servings from one whole chicken and it tastes soooo good. Along with some homemade guacamole, you can't go wrong.