The last time I was at Costco, I actually came close to buying something. It was a cheesy caloric Mexican enchilada bake. I'll emphasize caloric but it tasted so good. I got home inspired to replicate this dish in a somewhat healthier manner. I've also had a strong urge to make some tomatillo salsa verde. To give it a healthy twist (so it's not just cheese and sour cream), I added in sweet potatoes. The sweet potatoes didn't radically change the Mexican flavoring but gave it a boost in protein.
5 - 6 medium sized tomatillos husked and rinsed
1 jalapeno seeded
5 - 6 sprigs of fresh cilantro
1/4 cup chopped yellow onion
salt to taste
Add tomatillos, jalapeno, cilantro, and onion to a food processor. Pulse until food is throughly chopped and mixed. Season to taste with salt.
Salsa Verde Bake
1 pound chicken breast
1 cup lite sour cream
1 sweet potato peeled and chopped into square bites
8 corn tortillas
2 cups chopped tomatoes
2 cups shredded Monterey Jack Cheese
1 cup salsa verde (see recipe above)
1 tablespoon garlic powder
1 tablespoon cumin
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoon chili powder
Preheat the oven to 400 degrees F. Combine garlic powder, cumin, salt and pepper, and chili powder in a small bowl. Toss spice mixture over the chicken to coat. Bake on a pre-greased pan for 30 minutes. Roast sweet potatoes in the oven for 25 - 30 minutes until soft. When chicken is done, shred and combine with sour cream and 3/4 cup of the salsa verde. In a 8-inch square baking dish, spread the remaining 1/4 salsa verde on the bottom of the pan. Layer 4 corn tortillas over the salsa verde. Layer chicken, potatoes, then tomatoes, and half of the cheese. Repeat layers with tortillas, chicken mixture, tomatoes, and cheese. Bake uncovered for 20 - 25 minutes. Serve with avocado, salsa, and additional sour cream.