Chicken Enchilada Casserole with Tomatillo Sauce

Tomatillo Sauce

1 lb Tomatillo 1 white onion 1 jalapeno pepper 4 cloves of garlic 1 tsp cumin Juice of ½ lime ½ cup fresh cilantro Salt and pepper to taste

Turn on oven to 400 degrees. Line baking tray with foil. Slice Tomatillos in half, quarter onions, slice jalapeno in half remove seeds. Peel and slice garlic in half. Roast in oven until everything starts to nicely brown. Even slightly blackened is ok. Toss all ingredients into food processor or blender, add lime juice and cilantro. Pulse until mixed into a sauce.

Cassarole 1 Cup Basmati Rice 1 can organic black beans 6 free range chicken breasts 2 cups vegetable stock (I used my homemade stock from the freezer) 2 tbsp olive oil 1 small onion - minced 4 cloves garlic - minced 2 tbsp chili powder 3 tsp paprika 2 tsp cumin ¾ cup plain yogurt (I used organic greek goat’s milk yogurt) 2 cups Salsa 11/2 cups raw organic cheese (I used a mixture of Cheddar and mozzarella.

Cook basmati rice in vegetable stock. When finished add rinsed organic black beans to rice. Stir in 1 tbsp chili powder, 1 tsp paprika and 1 tsp cumin. While this is cooking bake or boil chicken breasts until juices run clear. Shred or dice the chicken meat. Heat olive oil in large fry pan. Add onions and sauté. When almost transparent, add garlic and cook for about 2 minutes. Add chicken meat, chili powder, paprika and cumin. Stir. Then add yogurt and salsa. In casserole dish or 9 x 11 dish, lightly cover bottom with about 2 tbsp of Tomatillo Sauce. Then add the rice and bean mixture. Spread all but about 2 tbsps of the Tomatillo Sauce on top, ½ the cheese, then add the chicken mixture. Top with remaining Tomatillo sauce and sprinkle cheese on top.

Cover with tin foil at bake at 350 degrees for about ½ hour. Garnish with cilantro and serve with guacamole. Enjoy!

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