Salsa Verde Chicken Enchilada Casserole Recipes

INSTANT POT SALSA VERDE CHICKEN ENCHILADA CASSEROLE

Steps:

• Place the chicken, salsa, 1 cup enchilada sauce, water, and chilies into your Instant Pot. Close the lid, shut the vent, and set the timer to manual 8 minutes.
• When the timer goes off, let the pot naturally release pressure for 10 minutes, and then vent the remaining pressure.
• Remove the chicken from the pot and discard all but 1/2 cup of the cooking liquid.
• Shred the chicken using a stand mixer with the paddle attachment or two forks. Mix in the remaining cooking liquid into the chicken and set aside.
• Spray a high-sided, round pan that will fit into your Instant Pot liberally with cooking spray (I like to use a springform pan). Cut your tortillas in half, and place one layer into the bottom of the pan. Top with some of the enchilada sauce, then a layer of chicken and a layer of cheese.
• Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that has been liberally sprayed with cooking spray.
• Place 1/2 - 3/4 cup water into the bottom of your Instant Pot. Place a trivet inside, and then carefully lower the covered casserole into the pot. You may want to use a foil sling for this, or if you have a trivet with long handles you can use that.
• Close the pot, shut the vent, and set on Manual mode High pressure for 12 minutes. Increase cooking time by 2 to 3 minutes if this was previously refrigerated before cooking, and 4 to 5 minutes if it was previously frozen.
• When cooking time finishes, vent the pressure carefully and let the casserole sit for 5 to 10 minutes to set up. Serve with your favorite Mexican garnishes. We like lettuce, tomato, sour cream, and green salsa and hot sauces!

SALSA VERDE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan. Spoon 1 1/4 cups of the sauce over the tortillas then layer 1/3 of the chicken, 1/3 of the butternut squash and 1/3 of the black beans. Top with 1/3 of the cheese and repeat the process 2 more times, but set aside the last layer of cheese.
• Spray one side of a piece of aluminum foil with cooking spray and cover the pan then bake for 60-70 minutes or until the sauce starts to bubble. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
• Remove from the oven and top with sliced olives, green onions and cilantro. Garnish with sour cream, avocado slices and pickled sweet and hot jalapeños.
• **Optional: Sprinkle Cotija cheese on top for a tart cheese burst of flavor.

CHICKEN ENCHILADA CASSEROLE VERDE RECIPE

Steps:

• For the chicken, drizzle with olive oil and sprinkle with the taco seasonings and salt and pepper.
• Heat a large oven-safe skillet or pan to medium heat. Add the chicken and sear each side about 2 minutes each. Add beer or chicken broth and reduce heat. Simmer about 15-20 minutes, or until the chicken is cooked through and you can shred it with a fork. Remove from heat and add to a mixing bowl. Shred the chicken up with a couple forks.
• Add oil to the same skillet and heat.
• Add onions and peppers. Cook about 5 minutes to soften.
• Add garlic and stir. Cook 1 more minute.
• Add salt and pepper to taste, cumin and oregano. Stir.
• Add the cooked seasoned vegetables to the mixing bowl with the cooked chicken, then add the tomatillo salsa and black beans. Stir to incorporate.
• In the same pan, spoon some of the chicken mixture onto the bottom of the pan.
• Layer on half of the tortillas, then half of the remaining chicken mixture and the shredded cheese. Repeat with the remaining tortillas, then remaining chicken mixture, then the remaining cheese.
• Set oven to broil.
• Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted. You can also bake it at 350 degrees for 15 minutes, if preferred.
• Sprinkle with chopped cilantro and serve!

SALSA VERDE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.

CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
• Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
• Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
• Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
• Remove chicken from the water in the pot and shred using a fork.
• Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
• Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
• Bake in the preheated oven until cheese starts to brown, about 20 minutes.

VERDE CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
• 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.
• 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.
• Cover the pan with aluminum foil, then bake for 20 minutes.
• Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
• Remove from the oven and serve warm, garnished with your desired toppings.

SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
• Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
• Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
• Puree salsa verde, sour cream, and cilantro in a blender or food processor.
• Heat tortillas in a microwave until soft, 15 to 30 seconds.
• Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
• Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.