Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, green chicken enchilada bake. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Green Chicken Enchilada Bake is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Green Chicken Enchilada Bake is something which I have loved my entire life. They are fine and they look fantastic.
Hello & welcome to the Views Kitchen! Today we'll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. Arrange in the prepared baking dish.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have green chicken enchilada bake using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Green Chicken Enchilada Bake:
- Make ready 2 1/2 lb boneless skinless chicken breast (my package was 3 very large)
- Take 1 bunch fresh cilantro - tied together with kitchen twine
- Prepare 2 tbs chili powder (I use chipotle chili powder)
- Take 1 tsp sea salt
- Prepare 1 tsp garlic powder
- Prepare 1 tsp ground cumin
- Prepare 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)
- Take 1 large can (28 oz) green enchilada sauce
- Prepare 1 small can (14 oz) green enchilada sauce
- Take 4 cup shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!
- Take 1/4 cup sliced black olives (optional)
Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Seeing her in action, in her own kitchen-full-swing hostess-with-the-mostess-making this incredible dish and recipe that I'm sharing today, Green Enchilada Chicken Bake Casserole.
Steps 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!
A Mexican potluck is one of the easiest ways to entertain. Everyone brings a dish, you make one giant main dish, set out. Green Chile Chicken Enchiladas are a classic American family favorite! Chicken enchiladas can easily be frozen and reheated for later enjoyment. Simply assemble the enchiladas as instructed in the recipe.
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