Verde Chicken Enchilada Casserole

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This Verde Chicken dish Casserole instruction is superimposed along with your favorite chicken enchilada fillings, and baked up with the foremost delicious home-cured inexperienced dish sauce. This instruction additionally makes a really massive batch, that makes this casserole good for feeding a crowd, or portioning out for meal designing for the week ahead, or {maybe|or perhaps} wrapping up to require to a devotee in need — no matter your week may concern.  Enchiladas continuously have how of touching the spot. therefore let’s get to that.


INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 large poblano or green bell pepper, cored and diced
  • 2 (15 ounce) cans beans, rinsed and drained (I used pinto)
  • 1 (8 ounce) can whole kernel corn, drained
  • 2 handfuls fresh baby spinach
  • 3 cups (about 1.5 pounds) shredded or diced cooked chicken
  • 3 cups green enchilada sauce (or you could substitute salsa verde)
  • 12 corn tortillas, halved
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Verde Chicken Enchilada Casserole


INSTRUCTIONS

  1. Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
  2. Heat oil in a large sauté pan over medium-high heat.  Add onion and pepper and sauté for 6-7 minutes, or until softened.  Stir in the beans, corn, spinach, chicken, and 2 cups enchilada sauce, and stir until evenly combined.  Remove from heat and set aside.
  3. Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese.  Repeat with another layer of tortillas, chicken mixture, and cheese.  Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
  4. Cover the pan with aluminum foil, then bake for 20 minutes.
  5. Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
  6. Remove from the oven and serve warm, garnished with your desired toppings.

Adapted from HERE

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