Green Enchilada Chicken Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

Steps:

• Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
• Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
• Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
• Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
• Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Steps:

• In a pot with enough water to cover, boil the chicken 25 minutes, or until juices run clear. Drain, cool, and shred.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Fill each tortilla with equal amounts of chicken and cheese, reserving 1/4 cup cheese for topping. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish. Cover with the enchilada sauce.
• Bake enchiladas 30 minutes in the preheated oven. Top with reserved cheese, and continue baking 5 minutes, until cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
• Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
• Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
• Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
• Stir green chile salsa into the remaining chicken mixture.
• Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
• Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
• Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
• Salt and pepper the mixture to taste.
• Grease all sides of an 8x8 paking pan.
• Put a layer of tortillas in the bottom of the pan.
• Spread on a layer of the chicken mixture about 1/2 inch thick.
• Sprinkle on a thin layer of cheese.
• Repeat until pan is full ending with a good covering layer of cheese.
• Cover pan with aluminum foil and bake for 35 minutes.
• Uncover and bake for 10 more minutes or until cheese starts to brown a little.
• Let stand for 10 minutes and then serve.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
• Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Steps:

• Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
• After chicken is done remove 1oz of chick broth for later use.
• Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside.
• While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers.
• Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
• Place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. Also add a dash of salt.
• Blend on high to create sauce.
• Use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas).
• Line the bottom of the dish with tortillas slightly overlapping.
• Sprinkle cooked chicken on top of tortillas. Enough so that you can't really see the tortillas.
• Sprinkle some cheese on top of chicken. ( about 1/4 of cheese block).
• Cover with more tortillas just like on the bottom.
• Sprinkle Chicken on top of tortillas.
• Pour Sauce over chicken, as much as little as you would like.
• Sprinkle Cheese on top of the Chicken( Enough to cover chicken about 1/2 or more of block of cheese).
• You can save some cheese to use on casserole after it has cooked if you like.
• Cook Casserole at 375 for 25-30minutes or until cheese is melted.
• Serve with more sauce and crema. Great along with beans and tortilla chips.

Steps:

• Preheat oven to 350.
• In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
• Remove from heat.
• Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
• Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
• Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
• Add 1/4 cheese and top with two tortillas.
• Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
• Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
• Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
• Bake at 350 for 20-25 minutes or until cheese is bubbly.

Steps:

• Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
• In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
• Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
• In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.