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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Remove and discard the thin, brown, papery husks from the tomatillos. Rinse tomatillos; finely chop (you should have about 1/2 cup). For sauce, in a medium saucepan, cook chopped tomatillos, onion, chili powder and garlic in hot oil over medium heat until vegetables are tender. Remove from heat; stir in soup, chiles, pimiento and sour cream.
Spread 1/2 cup of the sauce in the bottom of a 3-quart rectangular baking dish. Arrange half of the torn corn tortillas over the sauce. Layer with half of the chicken, half of the remaining sauce and half of the cheese. Repeat layers.
Bake, covered, for 35 to 40 minutes or until heated through. Let stand for 10 minutes before serving. If desired, serve with green salsa.