Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, green chicken enchilada bake. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Arrange in the prepared baking dish. Green Chile Chicken Enchilada Casserole, a quick and easy homemade dinner your family is going to request over and over again. Serve this delicious chicken casserole with a Mexican salad, a side of Mexican beans and an agave margarita. Green Chile Chicken Enchilada Casserole Recipe.
Green Chicken Enchilada Bake is one of the most favored of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Green Chicken Enchilada Bake is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have green chicken enchilada bake using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Green Chicken Enchilada Bake:
- Prepare 2 1/2 lb boneless skinless chicken breast (my package was 3 very large)
- Make ready 1 bunch fresh cilantro - tied together with kitchen twine
- Prepare 2 tbs chili powder (I use chipotle chili powder)
- Get 1 tsp sea salt
- Get 1 tsp garlic powder
- Prepare 1 tsp ground cumin
- Make ready 1/4 tsp cayenne pepper (optional)
- Prepare 1 enough water and/or chicken broth to cover breasts in pot
- Prepare 6 large flour tortillas (burrito size)
- Prepare 1 large can (28 oz) green enchilada sauce
- Make ready 1 small can (14 oz) green enchilada sauce
- Prepare 4 cup shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!
- Prepare 1/4 cup sliced black olives (optional)
Add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little salt and pepper to a mixing bowl. Then, add the diced or shredded chicken and green chilis and mix it all up. First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and a few extra spices-chili powder, garlic, salt, pepper, and paprike. Then, when your filling your tortillas use about a spoonfull of suace to each one.
Instructions to make Green Chicken Enchilada Bake:
- Place chicken and next 5 ingredients in a large pot (6 if using cayenne). Fill with enough broth/water to cover the chicken by about an inch. Cover and bring to a boil over medium high heat. Reduce to medium low and simmer covered for 20 minutes.
- When chicken is done, carefully remove from pot and place on cutting board to rest a few minutes before shredding. Remove cilantro from broth. Leave broth simmering lightly while you shred the chicken.
- Use two forks to pull the chicken apart into shreds. When all the chicken is shredded return to pot. Slowly simmer in broth for 10 minutes more (to infuse with more flavor). Drain chicken in colander And get ready to assemble!
- Assemble your layers! Preheat oven to 350°F. Spray 9x13" baking dish with nonstick spray. Pour 1/2 cup green enchilada sauce from the large can into baking dish. Swirl to coat bottom.
- Place two tortillas on sauce, overlapping in the middle. Spread half of the shredded chicken on top of tortillas. Pour 1/2 of remaining enchilada sauce from the large can over chicken. Sprinkle 1 cup of cheese over sauce.
- Repeat tortillas, chicken, sauce, cheese in same order once more, using the remaining chicken and last 1/2 of large can of sauce.
- Top with last 2 tortillas, tucking edges down into dish on all sides. Sprinkle remaining cheese over top, then pour the entire small can of sauce over cheese to coat evenly. Lastly add black olives, if desired.
- Tent loosely with aluminum foil, ensuring it doesn't touch the cheese on top. Bake in preheated oven for 30 minutes. Remove foil and bake 10 minutes more or until top is golden and bubbly. Let rest about 10 minutes before cutting. Top with desired garnishes, serve and enjoy!
First, instead of boiling your chicken cook it in a little lemon juice with onion, green onion and a few extra spices-chili powder, garlic, salt, pepper, and paprike. Then, when your filling your tortillas use about a spoonfull of suace to each one. The las palmas sauce is just about the best thing, next to making your own suace. Layered cheesy enchiladas filled with shredded chicken and green chile sauce make this casserole a family favorite. Using pre-cooked chicken and corn tortillas, I can get this chicken enchilada casserole in the oven on even the busiest weeknights.
So that’s going to wrap this up for this exceptional food green chicken enchilada bake recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
