CHICKEN ENCHILADAS VERDE CASSEROLE RECIPES

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CHICKEN VERDE ENCHILADA CASSEROLE RECIPE - FOOD.COM



Chicken Verde Enchilada Casserole Recipe - Food.com image

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

6 (4 ounce) cans roasted green chilies, diced
2 lbs tomatillos, roasted
1 head garlic
3 cups onions, diced
18 corn tortillas, 6-inch
2 corn tortillas, 6-inch (sliced into strips)
1/2 cup fresh cilantro, diced
2 cups chicken broth
1 teaspoon salt
4 tablespoons olive oil, divided
1 cup sour cream
6 cups roasted chicken breast, shredded
4 cups Mexican blend cheese

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

CHICKEN ENCHILADAS VERDES RECIPE - FOOD.COM



Chicken Enchiladas Verdes Recipe - Food.com image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

  • Shred chicken.
  • Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  • Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  • Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • Serve with remaining salsa, sour cream, and guacamole.
  • Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, FatContent 33.3, SaturatedFatContent 14.4, CholesterolContent 158.6, SodiumContent 1852.3, CarbohydrateContent 55.4, FiberContent 6.1, SugarContent 13.2, ProteinContent 55.3

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