Real Recipes From Real Home Cooks ®

chicken verde enchilada casserole

(1 rating)
Recipe by
Gary G
Cheboygan, MI

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.

(1 rating)
yield 10 -12
prep time 30 Min
cook time 40 Min
method Bake

Ingredients For chicken verde enchilada casserole

  • 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

  • 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.

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