Chicken Verde Enchilada Casserole
By
Gary G
@MichiganMan
1
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.
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
How to Make Chicken Verde Enchilada Casserole
- 1I 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.
- 2Brush tomatillos with 1 tbsp olive oil.
Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove. - 3Cut 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.
- 4In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
- 5Stir 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.
- 6stir in cilantro and salt
- 7Using a food processor or blender, In small batches, pulse the blender or processor until smooth, but still a bit chunky. Place in large bowl
- 8stir in sour cream and shredded chicken.
- 9in 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.
- 10Bake at 350* for 30-40 minutes until cheese begins to slightly brown.
