Chicken and Tomatillo Casserole

This is what a tomatillo looks like, kind of strange huh?
This is another yummy recipe from my new cook book. Once again these recipes are a bit time consuming, but the result is a delicious meal. Next time I make this I am going to increase the tomatillo's to 2 pounds for a little extra sauce.

Chicken and Tomatillo Casserole

Sauce:
1 ½ Pounds Tomatillos
1 Medium Spanish Onion, cut into 1 inch chunks
¼ Cup (loosely packed) Mint Leaves
1 Bunch Cilantro, stems and all, roughly chopped (about 1 cup)
1 Jalapeno, cored and seeded
4 Cloves Garlic

Filling:
3 Cups Chicken, cooked and shredded
2 Teaspoons Salt
Vegetable Oil
10 6-inch Tortillas, cut into 2-inch-wide strips
1 Cup Monterey Jack Cheese, grated
1 Cup Parmesan Cheese, grated

Remove the papery covering from the tomatillos. Wash and cut into quarters.
Blend the tomatillos in food processor or blender until liquidy. Add the onion and blend until smooth. Add the mint and cilantro, and blend until the herbs are finely chopped. Add the jalapeno and garlic, and blend until smooth. Pour the liquid into a medium, heavy saucepan. Bring to a boil over high heat, and then adjust the heat so that the sauce is simmering. Cook until the sauce ahs thickened slightly, about 20 minutes. Set aside ½ cup of sauce.
Stir the shredded chicken into the remaining sauce. Stir in the salt.
Heat the oven to 350 degrees. Pour about ¼ inch of oil into a large heavy skillet over medium heat. Dip a corner of one of the tortilla strips into the oil; when it gives off a lively sizzle, the oil is ready. Add to the pan as many tortilla strips as will fit without overlapping. Fry the tortillas, turning once, until golden brown on both sides, about 4 minutes. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
Butter a 9 x 11 inch casserole or baking dish that is at least 2 ½ inches deep. Place a layer of the fried tortilla strips on the bottom. Spoon half of the sauce and chicken over the tortillas. Top with 1/3 cup each of the Monterey Jack and Parmesan cheese. Make another layer of the tortillas, sauce and cheeses. Top with another layer of tortillas and spread with the remaining sauce. Top with remaining cheeses.
Bake until the edges of the casserole are bubbling and the top layer of cheese is golden brown, about 35 minutes. Let stand 5 to 10 minutes before serving.

Recipe from “Daisy Cooks!” by Daisy Martinez

Zucchini Lasagna

Yet another zucchini recipe! It has been unusually cold this summer so I keep making heavy savory dishes, and this hit the spot. I took the left-overs to work and everyone loved it. I got the recipe from Williams Sonoma, but changed a few things.

Zucchini Lasagna

Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground pepper, to taste
1-15 ounce container ricotta cheese
3 eggs
1 cup grated Parmigiano-Reggiano cheese
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
1 lb. lasagna noodles, cooked until just tender
1-28 ounce can crushed tomatoes (italian style or with basil is great too!)
1 lb. mozzarella cheese, shredded
Preheat an oven to 375ºF.
Butter a lasagna pan.In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.
In a bowl, combine the ricotta, eggs, salt and pepper and stir to combine; set aside.
In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper; set aside.
Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving.
Serves 10 to 12.