Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, green chicken enchilada casserole. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Green chicken enchilada casserole is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. Green chicken enchilada casserole is something that I have loved my entire life. They are nice and they look fantastic.
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To begin with this particular recipe, we have to first prepare a few components. You can cook green chicken enchilada casserole using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Green chicken enchilada casserole:
- Take tomatillo salsa
- Take 16 tomatillos
- Get 1/4 large onion
- Get 2 garlic cloves
- Make ready 1 tbsp salt
- Prepare 1 cup water
- Prepare 2 dash ground cumin
- Make ready 1 tsp black pepper
- Prepare dash vinegar
- Take chicken
- Get 5 cup Homemade chicken broth, canned chicken broth, or water
- Take 10 piece chicken, thighs and legs shredded
- Get 1/2 bunch cilantro
- Take 1 1/2 lb monterey jack cheese
- Get 1 packages corn tortillas
Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. In another bowl, stir together the remaining enchilada sauce and the sour cream. Salt and pepper the mixture to taste. Add chicken and diced green chilis.
Steps to make Green chicken enchilada casserole:
- For green tomatillo salsa, remove shell and wash. In medium saucepan and one cup water, tablespoon of salt, 2 cloves of garlic and tomatillos. Cook on medium high for approximately 15-20 or until tomatillos begin to get soft. NOT squsihy.
- While the veggies cook, put chicken to boil on medium. If you are using water you will need to season your chicken with s&p, garlic , onion, cumin and cilantro. Or you could always use a chicken bullion cube either Knorr or Goya adobo all purpose seasoning. Your chicken needs to have flavor. Cook approximately 30 min or until done.
- Remove tomatillos, onion and garlic put in blender and add 1/2 cup cilantro, 2 teaspoons of salt, 1 teaspoon pepper and a dash of vinegar. Blend until smooth you do not want it to be chunky. Make sure to taste it to see if you need to adjust this seasoning. Once blended it makes roughly 3 1/2 cups of salsa, set aside
- Remove chicken from pot and shred then add 1/2 cup of the green salsa and mix. At this point you want to taste the chicken and make sure it has enough salt and pepper. Preheat oven to 400
- To begin layering warm up corn tortillas no more than 10 to 15 seconds you just want them to be playable. put about a teaspoon of vegetable oil on the bottom of the pan you will put the casserole in this helps to keep the tortilla crunchy on the bottom.Put one layer of chicken and some green salsa on top and add a sprinkle of shredded Monterey jack cheese. Repeat until you have filled the pan.
- Bake at 400 for 35 minutes.
Salt and pepper the mixture to taste. Add chicken and diced green chilis. In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer. In a separate bowl, whisk together the milk and flour. Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat.
So that’s going to wrap it up with this exceptional food green chicken enchilada casserole recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
