Green Chicken Enchilada Casserole

Tips for the Best Green Chicken Enchilada Casserole Recipe

* To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square dish. * Bake the casserole just until it’s heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don’t bake it for too long or it may dry out. * Use blocks of cheese that you grate by hand. This hand-grated cheese tends to melt smoother than the packages of pre-shredded cheese. * Garnish the casserole with all of your favorite Mexican-inspired toppings. Good options include radish, cilantro, diced tomatoes, avocado, sliced olives, or sliced green onion.

Green Chicken Enchilada Casserole

A creamy Green Chicken Enchilada Casserole is the perfect 30-minute weeknightdinner!Keyword Chicken Enchilada Casserole, green chicken enchilada casserole, greenchile chicken enchilada casserole

Canning for Shelf Stability

For this recipe, I didn’t preserve these jars of green enchilada sauce, butyou can, if you like. I ended up with about two quarts total and I justseparated them into pint size containers for the freezer.If you want to can them, be sure to use a pressure canner and can them at 10pounds of pressure for 55 minutes, or according to your manufacturer’sinstructions.


1 pint is perfect for my Green Chicken Enchiladas.If preserving, split between 4 pints. Use a pressure canner at 10 poundspressure for 55 minutes, or according to manufacturer’s instructions.Nutrition FactsRoasted Green Chiles Enchilada SauceAmount Per ServingCalories 695 Calories from Fat 315% Daily Value*Fat 35g54%Saturated Fat 5g31%Sodium 2410mg105%Carbohydrates 95g32%Fiber 28g117%Sugar 47g52%Protein 16g32%* Percent Daily Values are based on a 2000 calorie diet.______________________ Percent Daily Values are based on a 2000 calorie diet. All amounts areestimates and 24Bite® takes no responsibility for actual figures sincecalculations vary by packaging and supplier. Please calculate the amountsyourself based on package labeling if you have specific dietary requirements.24Bite®, Kim Guzman or Christian Guzman shall not be liable for adversereactions or any other outcome resulting from the use of recipes orrecommendations on this website or actions you take as a result.© 2019-2021 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to24Bite email newsletters. Follow 24Bite:Twitter | Facebook | Pinterest | Instagram | MeWeGreen Enchilada Sauce

How to Make Green Chile Chicken Enchilada Casserole

This quick and easy green chile chicken enchilada casserole comes togetherwith about 10 minutes of hands-on prep! 1. Combine sour cream and half of the enchilada sauce. 2. Spread half of the sour cream sauce in the bottom of a 9 x 13-inch baking dish. 3. Make the filling by stirring together chicken, Monterey Jack cheese, remaining enchilada sauce, chopped green chiles, cumin and garlic salt. 4. Arrange a layer of corn tortillas in the baking dish. 5. Top with the chicken filling. 6. Add another layer of tortillas on top. 7. Pour remaining sour cream sauce over the tortillas, then sprinkle with Monterey Jack and cheddar. 8. Bake in a 350°F oven for about 20 minutes, or until the cheese melts and the inside is hot and bubbly. 9. Garnish with desired toppings and serve!

What are Tomatillos?

Tomatillos, found in this green enchilada sauce recipe, are small fruits thatare covered with a papery husk. That may sound strange at first, but hey, cornis also in a husk and there’s no problem there, right?!Once you peel off the husk, clean off the sticky residue from the fruit beforeyou use it in your recipes. It looks just like a baby green tomato, but it’snot really a tomato.A tomatillo, just like a tomato, can be eaten raw, chopped in a salad. You canroast them too.Be aware that it will pretty much disintegrate when you roast them so don’ttry it on a cookie sheet without raised sides. They could burst and run overinto your oven.I didn’t roast the tomatillos for this recipe, but you could. Just be verycareful not to make a mess when you’re transferring from sheet pan to thestock pot.The tomatillo is a little tart, but not spicy like a pepper. It’s kind of acitrus-y sort of tart. Cooking it gives it a more mellow taste and roastingwill bring out the sweet tones through caramelization.

How to Make Green Chile Enchilada Sauce from Scratch

You can learn how to make green chile enchilada sauce from scratch with thiseasy recipe. Use the sauce for chalupas, burritos and chimichangas too. It caneven be used for dipping chips.Making your own enchilada sauce is quick and easy with so much added flavor byroasting the green chiles first.Use it right away for incredible enchiladas or preserve it in the freezer orin shelf stable jars.Don’t be shy about learning how to roast and peel green chiles. It’s reallyeasy and provides such a great sweet flavor.You will need tomatillos and chiles to make this green enchilada sauce fromscratch.I recently made Green Chicken Enchiladas. I used some purchased greenenchilada sauce but I wanted to try to develop a recipe myself instead. It’salways better when it’s homemade!”

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