Chicken Verde Enchilada Casserole
- Reviews 1
Ready In: 1 hr
Serves: 10-12
Yields: 10-12
Ingredients
- 6 (4 ounce) cans roasted green chilies, diced
- 2 lbs tomatillos, roasted
- 1 head garlic
- 3 cups onions, diced
- 18 corn tortillas, 6-inch
- 2 corn tortillas, 6-inch (sliced into strips)
- 1⁄2 cup fresh cilantro, diced
- 2 cups chicken broth
- 1 teaspoon salt
- 4 tablespoons olive oil, divided
- 1 cup sour cream
- 6 cups roasted chicken breast, shredded
- 4 cups Mexican blend cheese
Directions
- 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 rotiserie, 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.
- Brush tomatillos and garlic with 1 tbsp olive oil.
- Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
- 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 clove, the garlic should "slide" right out of the peel.
- In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
- Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced.
- Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat.
- stir in cilantro and salt.
- In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky.
- stir in sour cream.
- Stir in shredded chicken.
- In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese.
- Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.
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