Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, green chicken enchilada casserole. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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Green chicken enchilada casserole is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Green chicken enchilada casserole is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have green chicken enchilada casserole using 15 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Green chicken enchilada casserole:
- Take tomatillo salsa
- Get 16 tomatillos
- Make ready 1/4 large onion
- Make ready 2 garlic cloves
- Get 1 tbsp salt
- Get 1 cup water
- Get 2 dash ground cumin
- Take 1 tsp black pepper
- Prepare dash vinegar
- Take chicken
- Get 5 cup Homemade chicken broth, canned chicken broth, or water
- Take 10 piece chicken, thighs and legs shredded
- Get 1/2 bunch cilantro
- Get 1 1/2 lb monterey jack cheese
- Prepare 1 packages corn tortillas
Serve casserole with a flat spatula to keep layers intact. Top with salsa, avocado, or sour cream if desired. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. In a bowl mix together the cream of chicken soup, ⅓ cup sour cream, ⅓ cup enchilada sauce, salt and pepper.
Instructions to make Green chicken enchilada casserole:
- For green tomatillo salsa, remove shell and wash. In medium saucepan and one cup water, tablespoon of salt, 2 cloves of garlic and tomatillos. Cook on medium high for approximately 15-20 or until tomatillos begin to get soft. NOT squsihy.
- While the veggies cook, put chicken to boil on medium. If you are using water you will need to season your chicken with s&p, garlic , onion, cumin and cilantro. Or you could always use a chicken bullion cube either Knorr or Goya adobo all purpose seasoning. Your chicken needs to have flavor. Cook approximately 30 min or until done.
- Remove tomatillos, onion and garlic put in blender and add 1/2 cup cilantro, 2 teaspoons of salt, 1 teaspoon pepper and a dash of vinegar. Blend until smooth you do not want it to be chunky. Make sure to taste it to see if you need to adjust this seasoning. Once blended it makes roughly 3 1/2 cups of salsa, set aside
- Remove chicken from pot and shred then add 1/2 cup of the green salsa and mix. At this point you want to taste the chicken and make sure it has enough salt and pepper. Preheat oven to 400
- To begin layering warm up corn tortillas no more than 10 to 15 seconds you just want them to be playable. put about a teaspoon of vegetable oil on the bottom of the pan you will put the casserole in this helps to keep the tortilla crunchy on the bottom.Put one layer of chicken and some green salsa on top and add a sprinkle of shredded Monterey jack cheese. Repeat until you have filled the pan.
- Bake at 400 for 35 minutes.
Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. In a bowl mix together the cream of chicken soup, ⅓ cup sour cream, ⅓ cup enchilada sauce, salt and pepper. Add chicken and diced green chilis and just mix until everything is combined. In a pan that fits inside your Instant Pot* pour in ¼ cup of enchilada sauce. Then layer the following ingredients twice (ending with cheese): ½ of the chicken, ½ of the tortillas, ¾ cup enchilada sauce, ½ of the green chilies, ¾ cup of cheese Cover the pan with foil.
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