This roasted tomatillo creamy chicken enchilada pie is the epitome of good comfort food. We’re roasting tomatillo, poblanos, onions and garlic to make a smooth, creamy sauce. We’ll layer the cooked chicken, tortillas, and cheese then bake this simple enchilada pie!
Ingredients
∙ Serves 6-9
Meat
1 lb Chicken breasts, boneless skinless
Produce
2 cups Baby spinach, fresh
5 cloves Garlic
2 Poblano peppers, whole
1 lb Tomatillos
1 Yellow onion, large
Canned Goods
1 cup Chicken broth
Bread & Baked Goods
6 (8-inch) corn tortillas
Dairy
1 1/2 cups Pepper jack cheese
1/2 cup Sour cream
Other
1 cup Loosely packed cilantro, leaves and some stems
Full recipe
