Green Chicken Enchilada Bake. In another bowl, stir together the remaining enchilada sauce and the sour cream. I used leftover chicken brest and omitted the green chili's since mom can't handle heat. I used canned green enchilada sauce and all of the other ingredients and topped with fresh tomatoes and avocados with a squeeze of lime juice.
I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own.
My favorite store bought brand of green enchilada sauce is Las Palmas—super tasty if you decide to grab some at the store.
How to Make Chicken Enchilada Casserole.
You can cook Green Chicken Enchilada Bake using 13 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Green Chicken Enchilada Bake
- It's 2 1/2 lb of boneless skinless chicken breast (my package was 3 very large).
- Prepare 1 bunch of fresh cilantro - tied together with kitchen twine.
- It's 2 tbs of chili powder (I use chipotle chili powder).
- Prepare 1 tsp of sea salt.
- Prepare 1 tsp of garlic powder.
- You need 1 tsp of ground cumin.
- You need 1/4 tsp of cayenne pepper (optional).
- It's 1 of enough water and/or chicken broth to cover breasts in pot.
- Prepare 6 of large flour tortillas (burrito size).
- You need 1 of large can (28 oz) green enchilada sauce.
- Prepare 1 of small can (14 oz) green enchilada sauce.
- It's 4 cup of shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!.
- Prepare 1/4 cup of sliced black olives (optional).
It tastes just like the enchiladas you love and remember, but takes less time to prep and get to the dinner table. Served up with a little sour cream, chips and salsa, it's sure to be a hit with the entire family. This meal has become one of our go to meals on a busy weeknight. The basis of this recipe is really good but you can go through a few more steps to jazz it up.
Green Chicken Enchilada Bake step by step
- 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.. The light char on the corn makes this summery salad a perfect complement for enchiladas. You could follow the lead of several reviewers and add avocado, cojeta cheese, and fresh lime juice to further enhance the flavor. In a large skillet over medium heat, heat oil. Green Chile & Chicken Enchiladas Enchiladas.