Chicken Verde Enchilada Casserole

Chicken Verde Enchilada Casserole Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12
Prep:
30 Min
Cook:
40 Min
Method:
Bake

Ingredients

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  • 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

How to Make Chicken Verde Enchilada Casserole

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.

Printable Recipe Card

About Chicken Verde Enchilada Casserole

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




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