Cazuela keto de enchiladas de pollo y tomatillo

Ingredientes

• 14.5 oz fire roasted crushed tomatillos
• 1/3 cup sour cream
• 1/4 cup chopped cilantro
• 3 Tbsp lime juice
• 2 tsp minced garlic
• 1/2 tsp sea salt
• 1 1/2 lbs shredded chicken about 6 cups
• 8 oz shredded pepper jack cheese about 3 chups
• 1/4 cup chopped onions

Preparación

1. 1

   Preheat oven to 400 F. Grease or spray a 7″ X 11″ baking dish.

2. 2

   Mix the tomatillo sauce: In medium bowl, mix together crushed tomatillos, sour cream, cilantro, lime juice, garlic, and sea salt.

3. 3

   Layer the enchilada: Add about 3 Tbsp of the tomatillo mixture to bottom of baking dish. Top with 1/2 the shredded chicken. Pour 1/2 the remaining tomatillo mixture over chicken. Top with 1/2 the pepper jack cheese. Add the remaining shredded chicken on top of cheese. Pour the rest of the tomatillo mixture over chicken. Top with remaining cheese. Sprinkle cheese with chopped onions.

4. 4

   Bake the enchiladas: Place dish in preheated oven and bake for 35 minutes until top is starting to brown and sides are bubbling.

5. 5

   Cool and serve: Remove from oven and allow to cool for 10-15 minutes before serving.