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Practical Method to Cooking Tasty Green chicken enchilada casserole

Hoping to eat Green chicken enchilada casserole a 5-star restaurant's, but for some causes are not able to go to restaurants. This site is going to guide you with clear ways on preparing a Green chicken enchilada casserole like a famous chef made.

Green chicken enchilada casserole

We hope you got benefit from reading it, now let's go back to green chicken enchilada casserole recipe. You can have green chicken enchilada casserole using 15 ingredients and 6 steps. Here is how you cook that.

To prepare an unforgettable Green chicken enchilada casserole, here are the components required:

  1. Take of tomatillo salsa.
  2. Get 16 of tomatillos.
  3. Take 1/4 of large onion.
  4. Prepare 2 of garlic cloves.
  5. Provide 1 tbsp of salt.
  6. Use 1 cup of water.
  7. Get 2 dash of ground cumin.
  8. Get 1 tsp of black pepper.
  9. Use dash of vinegar.
  10. You need of chicken.
  11. Prepare 5 cup of Homemade chicken broth, canned chicken broth, or water.
  12. Get 10 piece of chicken, thighs and legs shredded.
  13. You need 1/2 bunch of cilantro.
  14. You need 1 1/2 lb of monterey jack cheese.
  15. You need 1 packages of corn tortillas.

After preparing the ingridients, next you are good to cook your 5-star Green chicken enchilada casserole by following the instructions on this section:

  1. 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..
  2. 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..
  3. 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.
  4. 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.
  5. 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..
  6. Bake at 400 for 35 minutes..

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. Hi, just went over your recipe for the Easy Green Chile Enchilada Casserole. In the ingredients list, you have corn tortillas, which by the way is the best choice for enchiladas, ( my opinion and how I was taught by my mother,grnadmothers and aunties)LOL!, but anyway, I digress… but in directions you say flour tortillas.

Recipe : Green chicken enchilada casserole

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