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Green Chile Chicken Casserole

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Green Chile Chicken Casserole




    Ingredients :

  • 1 cooking spray
  • 1 ½ pounds boneless, skinless chicken thighs, cooked
  • 2 cups shredded Monterey Jack cheese, divided
  • 2 teaspoons chili powder
  • 1 (28 ounce) can tomatillos, drained
  • 2 (4 ounce) cans mild chopped green chile peppers
  • 1 bunch green onions, trimmed and cut into 3-inch lengths
  • ½ cup chopped cilantro
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, peeled
  • salt and ground black pepper to taste
  • 1 cup chicken broth
  • 12 corn tortillas
  • Methods :

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch baking dish with cooking spray.

  • Step 2

    Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.

  • Step 3

    Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.

  • Step 4

    Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.

  • Step 5

    Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.

  • Step 6

    Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

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