Chicken Enchilada Casserole

    If you are not familiar with tomatillos, they look like a green tomato covered in a papery husk. They are most often cooked prior to eating and are typical of southwestern style foods. They have a great, tart flavor and are the basis for a green (verde) salsa.

    15 g European-style butter

    14 g tomatillo, diced small

    20 g chicken breast, cooked, diced

    16 g mayonnaise, Hellmann’s

    31 g 40% heavy cream

    5 g cheese, Kraft Cheddar, block style, grated

    3 g scallions, sliced thin

    1 g fresh cilantro


    Measure all ingredients on a gram scale. In a small nonstick frying pan, melt the butter over medium-low heat. Add the chopped tomatillos and sauté for about 1 minute until they begin to soften. Add the chicken breast and cook for 1 more minute. Add the remaining ingredients and reduce the heat to low. Stir to combine and heat until the cheese has melted. Pour the mixture onto a serving plate and scrape all of the remaining sauce out of the pan onto the serving plate.