Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, green chicken enchilada casserole. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Green chicken enchilada casserole is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Green chicken enchilada casserole is something that I have loved my whole life.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook green chicken enchilada casserole using 15 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Green chicken enchilada casserole:
- Get tomatillo salsa
- Take 16 tomatillos
- Make ready 1/4 large onion
- Make ready 2 garlic cloves
- Prepare 1 tbsp salt
- Get 1 cup water
- Take 2 dash ground cumin
- Get 1 tsp black pepper
- Take dash vinegar
- Prepare chicken
- Take 5 cup Homemade chicken broth, canned chicken broth, or water
- Take 10 piece chicken, thighs and legs shredded
- Make ready 1/2 bunch cilantro
- Make ready 1 1/2 lb monterey jack cheese
- Take 1 packages corn tortillas
Salt and pepper the mixture to taste. Add chicken and diced green chilis. Layered cheesy enchiladas filled with shredded chicken and green chile sauce make this casserole a family favorite. Using pre-cooked chicken and corn tortillas, I can get this chicken enchilada casserole in the oven on even the busiest weeknights.
Instructions 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.
Layered cheesy enchiladas filled with shredded chicken and green chile sauce make this casserole a family favorite. Using pre-cooked chicken and corn tortillas, I can get this chicken enchilada casserole in the oven on even the busiest weeknights. Reasons To Make This Recipe Sour Cream Chicken Enchiladas are the perfect combo of creamy and spicy! Roll the tortilla and place seam side down onto prepared baking dish. In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer.
So that is going to wrap it up for this exceptional food green chicken enchilada casserole recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
