CHICKEN VERDE ENCHILADA CASSEROLE RECIPE - FOOD.COM
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.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
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.
Nutrition Facts : Calories 575.7, FatContent 31.1, SaturatedFatContent 14.7, CholesterolContent 138.8, SodiumContent 1081, CarbohydrateContent 32, FiberContent 5.1, SugarContent 9.4, ProteinContent 42.8
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE ...
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Latin American Mexican
Total Time 2 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, CarbohydrateContent 32.6 g, CholesterolContent 95 mg, FatContent 25.2 g, FiberContent 3.7 g, ProteinContent 33.1 g, SaturatedFatContent 13.2 g, SodiumContent 955.2 mg, SugarContent 2.5 g
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