CHICKEN VERDE ENCHILADA CASSEROLE
Roasted chicken, corn tortillas, cilantro --smothered in a creamy tomatillo sauce and cheese! Makes a great dish for supper, or something unique for a dish to pass.
Provided by Uncle 12
Categories One Dish Meal
Time 1h
Yield 10-12 , 10-12 serving(s)
Number Of Ingredients 13
Steps:
- I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotiserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine.
- Brush tomatillos and garlic with 1 tbsp olive oil.
- Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
- Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the clove, the garlic should "slide" right out of the peel.
- In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
- Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced.
- Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat.
- stir in cilantro and salt.
- In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky.
- stir in sour cream.
- Stir in shredded chicken.
- In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese.
- Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.
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Ugyen Jamtsho
[email protected]I made this recipe for a party and it was a hit! Everyone loved it. The chicken verde enchilada casserole was easy to make and it was a big hit. I will definitely be making this again.
Virda zainab Virda batool
[email protected]This recipe was easy to follow and the casserole turned out great! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again.
asia knox
[email protected]I'm not a fan of enchiladas, but I thought I'd give this recipe a try. I'm so glad I did! The chicken verde enchilada casserole was delicious. The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this
Andrew Falcon
[email protected]This recipe was a bit too spicy for me, but my husband loved it. The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again, but I will use a milder salsa verde next time.
Raheem Brian
[email protected]I'm a huge fan of Mexican food, and this chicken verde enchilada casserole did not disappoint! The chicken was tender and juicy, and the sauce was flavorful and creamy. I especially loved the crispy tortilla chips on top. I will definitely be making
Fredrick Owenga
[email protected]I'm not a fan of spicy food, so I made this recipe with mild salsa verde. The casserole was still delicious! The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definitely be making this again.
Mahadi Makatu
[email protected]I'm not a fan of chicken, so I made this recipe with ground beef. The casserole was still delicious! The ground beef was tender and flavorful, and the sauce was creamy and flavorful. I will definitely be making this again.
Osaronwolu Sunday
[email protected]I'm always looking for new and easy recipes to make for my family. This chicken verde enchilada casserole was perfect! It was easy to make and it was a big hit with my kids. The chicken was tender and juicy, and the sauce was flavorful and creamy. I
Adefelu David
[email protected]I'm gluten-free, so I made a few changes to this recipe. I used gluten-free tortillas, and I used a gluten-free cheese blend. The casserole was still delicious! The chicken was tender and juicy, and the sauce was creamy and flavorful. I will definite
ROSIE'S POSIE
[email protected]I'm a vegetarian, so I made a few changes to this recipe. I used tofu instead of chicken, and I used a vegan cheese blend. The casserole was still delicious! The tofu was tender and flavorful, and the sauce was creamy and flavorful. I will definitely
Hassan Sheikh
[email protected]I made this recipe for a potluck and it was a huge success! Everyone loved it. The chicken verde enchilada casserole was easy to make and it was a big hit. I will definitely be making this again.
Jakir Adnan
[email protected]This recipe was a bit more work than I expected, but it was worth it. The chicken verde enchilada casserole was delicious! The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again for special oc
Beast Garcia
[email protected]I'm not a huge fan of Mexican food, but I thought I'd give this recipe a try. I'm so glad I did! The chicken verde enchilada casserole was delicious. The chicken was tender and juicy, and the sauce was flavorful and creamy. I especially loved the cri
Cabdi fataax Boss
[email protected]I made this for dinner last night and it was a hit! My family loved it. The chicken was tender and juicy, and the sauce was flavorful and creamy. I will definitely be making this again.
Ghayour Abbas
[email protected]This dish was amazing! It was so easy to make and the flavors were incredible. I especially loved the creamy poblano sauce. I will definitely be making this again.