18
Jan
1 4 ounce can diced green chile peppers undrained. 3 cups shredded cooked pork turkey or chicken.
Spoon 1 14 cups of the sauce over the tortillas then layer 13 of the chicken 13 of.
Chicken enchilada verde casserole recipe. 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.
In a large bowl mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan.
Spoon 1 14 cups of the sauce over the tortillas then layer 13 of the chicken 13 of. 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.
Step 3 Spoon 13. Stir 14 cup salsa chicken sour cream and 12 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla.
Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa. 3 cups shredded cooked pork turkey or chicken.
1 8 ounce pkg. Cream cheese cut up and softened. 1 4 ounce can diced green chile peppers undrained.
These green chicken enchiladas with salsa verde chicken sour cream cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic onion and peppers. You can make it yourself see our homemade salsa verde recipe or buy it from the store.
There are some great options. Slowly and gradually whisk in milk and 12 cup chicken stock. Increase heat to medium and stir continuously for several minutes until sauce is smooth and thickened.
Remove pot from the heat. In a large bowl combine the salsa verde and sour cream or Greek yogurt. In a large skillet cook the onion and spices then add in the garlic cooked chicken and chiles.
Stir in the enchilada sauce. In a casserole dish place a cup of enchilada sauce on the bottom. Coat the bottom of a 13x9 baking dish with enchilada sauce.
If tortillas are going to crack you can warm them in the oven or dip them in enchilada sauce. Place a scant 12 cup of the chicken mixture on each tortilla. Roll up and place seam side down in the baking dish.
Use 13 cup of chicken mixture in thin tortillas. In addition to the aromatics green chiles and salsa verde this green chicken enchilada casserole recipe is seasoned with ground cumin chicken bouillon salt and cayenne pepper. We need robust seasoning to cut through the creaminess and the richness of the sauce.