Chicken Verde Enchilada Casserole

If you have roughly 1 hour and 15 minutes to spend in the kitchen, Chicken Verde Enchilada Casserole might be an outstanding gluten free recipe to try. For $2.82 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 533 calories, 36g of protein, and 27g of fat. 13 people found this recipe to be flavorful and satisfying. It works well as a Mexican main course. It is brought to you by Foodista. It will be a hit at your Winter event. A mixture of green onions, shredded cheddar cheese, garlic salt, and a handful of other ingredients are all it takes to make this recipe so yummy. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is good. Verde Chicken Enchilada Casserole, Chicken Enchilada Verde Dip, and Verde Chicken Enchilada Pizza are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat oven to 350 degrees.
2. In a large skillet, heat olive oil.
3. Sprinkle both sides of chicken breasts with seasoning to taste.
4. Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)
5. Cut/Shred cooked chicken into small pieces, set aside in small bowl.
6. Combine shredded cheeses into a small bowl, set aside.
7. Empty enchilada sauce into large bowl, set aside.
8. Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.
9. Dip one warm corn tortilla into the enchilada sauce, coat both sides.
10. Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
11. Layer in the shredded/diced chicken on top of the tortillas.
12. Layer in the cheeses on top of the chicken.
13. Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
14. Finish with a layer of dipped tortillas topped with a layer of cheese.
15. Bake at 350 degrees for 30-40 minutes or until cheese is melted.
16. Top with your choice of sour cream, diced tomatoes and/or chopped green onions.

 

Step by step:

1. Preheat oven to 350 degrees.In a large skillet, heat olive oil.Sprinkle both sides of chicken breasts with seasoning to taste.Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)

2. Cut/Shred cooked chicken into small pieces, set aside in small bowl.

3. Combine shredded cheeses into a small bowl, set aside.Empty enchilada sauce into large bowl, set aside.Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.Dip one warm corn tortilla into the enchilada sauce, coat both sides.Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).Layer in the shredded/diced chicken on top of the tortillas.Layer in the cheeses on top of the chicken.Repeat layering dipped tortillas, chicken and cheese until baking dish is full.Finish with a layer of dipped tortillas topped with a layer of cheese.

4. Bake at 350 degrees for 30-40 minutes or until cheese is melted.Top with your choice of sour cream, diced tomatoes and/or chopped green onions.

Nutrition Information:

covered percent of daily need