Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, green chicken enchilada casserole. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Everything You Love About Chicken Enchiladas And Casseroles Combined Into One Tasty Dinner Dish. This Simple Recipe Is A Crowd Pleaser And Will Become One Of Your Weekly Dinner Rotations. To really make this Keto Green Chicken Enchilada Casserole fast, I use frozen cauliflower florets and pick up a rotisserie chicken on my way home - it takes five minutes to bone and shred the chicken while the cauliflower is cooking - and then you just have to chop your cilantro and shred the cheese.
Green chicken enchilada casserole is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Green chicken enchilada casserole is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook green chicken enchilada casserole using 15 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Green chicken enchilada casserole:
- Get tomatillo salsa
- Prepare 16 tomatillos
- Take 1/4 large onion
- Prepare 2 garlic cloves
- Prepare 1 tbsp salt
- Prepare 1 cup water
- Make ready 2 dash ground cumin
- Make ready 1 tsp black pepper
- Prepare dash vinegar
- Take chicken
- Make ready 5 cup Homemade chicken broth, canned chicken broth, or water
- Take 10 piece chicken, thighs and legs shredded
- Get 1/2 bunch cilantro
- Take 1 1/2 lb monterey jack cheese
- Make ready 1 packages corn tortillas
Put a layer of tortillas in the bottom of the pan. Chicken Enchilada Casserole has low-carb tortillas and no canned soup in sight for a casserole that's much lower in carbs than traditional Green And if you want comfort food without completely going overboard on carbs, I bet this Low-Carb Green Chile Chicken Enchilada Casserole is going to. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. You can get creative with this and use taco meat or ground chicken if you prefer.
Steps to make Green chicken enchilada casserole:
- 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.
- 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.
- 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
- 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
- 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.
- Bake at 400 for 35 minutes.
Adding in some diced jalapeno in place of the green chiles will spice the. Green enchilada casseroles are one of my favorite simple meals to to make since most of the preparation is done ahead of time when I make big batches of homemade chicken broth. I freeze any excess chicken meat and broth so it's simple to grab, defrost, and use on our busier days. This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if Yummy Variations for Your Enchilada Casserole.
So that’s going to wrap this up with this exceptional food green chicken enchilada casserole recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
