![]() Add chicken and diced green chilis and just mix until everything is combined. In a bowl mix together the cream of chicken soup, ⅓ cup sour cream, ⅓ cup enchilada sauce, salt and pepper. □ How to make Green Chili Chicken Enchilada Casserole You will need the following ingredients to make this Green Chili Chicken Enchilada Casserole recipe (see recipe card for quantities): Chicken, Mexican Blend Cheese, Sour Cream, Green Chilies, Green Enchilada Sauce, Corn Tortillas, Cream of Chicken Soup and Salt & Pepper. Equally delicious! And for another delicious Mexican inspired dish, check out my Awesome Quesadilla Pie! If you love chicken enchiladas as much as I do, make sure you try my delicious Chicken Enchiladas In Green Sauce recipe. Most rotisserie chickens yield over 4 cups of shredded chicken so you will have some leftover for other recipes! Bowl of Shredded Rotisserie Chicken If you want to make this green chili chicken enchilada casserole recipe even easier, you can use a pre-cooked rotisserie chicken from your local market. Wash your hands after handling raw chicken. Don't ever use the juice from the marinade. If marinating the chicken, make sure you toss the juices before you cook. Wash all utensils and cutting boards (if applicable). Clean up immediately.ĭo not wash raw chicken (which prevents cross-contamination). Leave the chicken in the fridge until ready to use.īe careful of dripping juices. I think a nice Cheddar would work well with all the other ingredients. ![]() A yummy combination in my book.įeel free to substitute the Mexican Blend Cheese if you have a hard time finding it at your local grocery store. I think what sets this green chili chicken enchilada casserole apart from others is the combination of the green chilies and the cream of chicken soup. It's amazing how a handful of simple ingredients baked together can be so flavorful. I really love how simple these types of casseroles are to make. Top the chicken with a spoonful of pico de gallo or salsa.This Green Chili Chicken Enchilada Casserole has quickly become one of our favorites recipes to make. Remove the chicken from the skillet and serve it with rice and beans on the side. The cheese should melt on its own if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Turn the heat to medium-low and allow the chicken to finish cooking for 4 to 5 minutes, until it's totally done in the center. Turn the chicken over, and on the cooked side lay on 2 chile halves and a nice slice of cheese. Grill the chicken (or saute it in a skillet) over medium-high heat for 4 minutes on the first side. Lay out the roasted, seeded chile halves so they'll be ready. ![]() Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Remove them from the bag and use a knife to scrape off most of the blackened skin. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broilers.) When the skin is totally blackened, place the chiles in a large ziploc and seal the bag to allow the chiles to sweat for a good 20 minutes. Seal the bag, smush it around to coat the chicken, and place it in the fridge to marinate for at least 4 hours (overnight if possible.) ***Note: You can use any marinade, homemade or storebought, you'd like! Anything works.Īfter the chicken has marinated, roast the chiles by using metal tongs to hold the peppers one by one over the flame of your stovetop until the skin is totally charred. Pour into a large ziploc bag with the chicken breasts. ![]() First, make the marinade for the chicken: Combine olive oil, lime juice, chipotle peppers, garlic, cumin, salt, and pepper in a blender and mix until it's totally pureed. ![]()
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