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Preheat oven to 350ºF. In a large saucepan combine chicken thighs and enough cold water to cover; add 1/2 teaspoon of the salt. Bring to boiling over high heat; reduce heat to medium-low. Simmer, covered, about 15 minutes or until chicken is tender. Using a slotted spoon, transfer chicken to a large bowl; let cool. Discard cooking liquid. When chicken is cool enough to handle, use two forks to pull meat apart into shreds. Set aside.
Meanwhile, bring a large pot of water to boiling. Add tomatillos and cook for 3 minutes; drain. Transfer tomatillos to a food processor or blender; add garlic, chile peppers, and the remaining 1/2 teaspoon salt. Cover and process or blend until smooth.
In a medium bowl combine shredded cheese, cream cheese, and chili powder, stirring with a wooden spoon until combined.
Coat a 3-quart rectangular baking dish with cooking spray. Spoon one-third of the tomatillo mixture into the prepared baking dish. Lay 2 of the tortillas over the tomatillo mixture. Top with half of the chicken and half of the cheese mixture. Top with another 2 tortillas, another one-third of the tomatillo mixture, and 2 more tortillas. Top with the remaining chicken and the remaining cheese mixture. Top with the remaining 2 tortillas and the remaining tomatillo mixture. Cover with foil.
Bake about 30 minutes or until heated through and bubbly around the edges. If desired, top with cherry tomatoes and cilantro.