Chicken Verde Enchilada Casserole Recipe

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Chicken Verde Enchilada Casserole

Gary G

By
@MichiganMan

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.


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Comments:

Serves:

10-12

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

6 c
roasted chicken breast, shredded
24 oz
roasted green chiles, diced (canned)
2 lb
tomatillos, roasted
1
head of garlic, roasted
3 c
onions, diced
18
corn tortillas 6"
2
corn tortillia's 6" sliced
1/2 c
cilantro, fresh, chopped
2 c
chicken broth
1 tsp
salt
4 Tbsp
olive oil, divided
1 c
sour cream
4 c
mexican blend shredded cheese

Directions Step-By-Step

1
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 rotisserie, 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, just be sure to remove skin.
2
Brush tomatillos with 1 tbsp olive oil.

Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
3
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 cloves, the garlic should "slide" right out of the peels.
4
In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
5
Stir in the chiles, tomatillos, garlic, broth, and the 2 tortilla's that you sliced, bring to a boil and reduce heat to simmer for 10 minutes, stirring often.
6
stir in cilantro and salt
7
Using a food processor or blender, In small batches, pulse the blender or processor until smooth, but still a bit chunky. Place in large bowl
8
stir in sour cream and shredded chicken.
9
in a 13x9 baking dish, spread a thin layer of sauce just to cover the bottom. layer corn torillias, (I cut some of mine in have to fit around the edges), then the chicken/sauce mixture, cheese, another layer of tortilla's...repeat. top with remaining mixture and cheese.
10
Bake at 350* for 30-40 minutes until cheese begins to slightly brown.

About this Recipe

Course/Dish: Chicken, Casseroles
Main Ingredient: Chicken
Regional Style: Mexican