Recipe: Perfect Green chicken enchilada casserole

Green chicken enchilada casserole. Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce. Arrange in the prepared baking dish. It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!

You can get creative with this and use taco meat or ground chicken if you prefer. Adding in some diced jalapeno in place of the green chiles will spice the. My family loves green chili chicken enchiladas. You can have Green chicken enchilada casserole using 15 ingredients and 6 steps. Here is how you cook it.

Ingredients of Green chicken enchilada casserole

1. 🢂 of tomatillo salsa.
2. 🢂 16 of tomatillos.
3. 🢂 1/4 of large onion.
4. 🢂 2 of garlic cloves.
5. 🢂 1 tbsp of salt.
6. 🢂 1 cup of water.
7. 🢂 2 dash of ground cumin.
8. 🢂 1 tsp of black pepper.
9. 🢂 dash of vinegar.
10. 🢂 of chicken.
11. 🢂 5 cup of Homemade chicken broth, canned chicken broth, or water.
12. 🢂 10 piece of chicken, thighs and legs shredded.
13. 🢂 1/2 bunch of cilantro.
14. 🢂 1 1/2 lb of monterey jack cheese.
15. 🢂 1 packages of corn tortillas.

But all that frying, filling and rolling tortillas can take a lot of time. It tastes just like the enchiladas you love and remember, but takes less time to. Use green enchilada sauce instead of red enchilada sauce. Green Chile Chicken Enchiladas are one of my all-time favorite recipes.

step by step Green chicken enchilada casserole

1. 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..
2. 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..
3. 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.
4. 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.
5. 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..
6. Bake at 400 for 35 minutes..

Funny thing is, I've shared two different versions on the blog, One Pan Green Chile Chicken Enchilada Pasta and Green Chile Chicken. You can use any type of cooked chicken for this dish. I typically use leftover diced chicken or shredded rotisserie Some great topping ideas include avocado, olives, red onion, cilantro, tomatoes, sour cream or green chiles. This is a great recipe to have for those busy. It's so flavorful, so filling, and so easy to make.