Hi, I’m Jane. Today, I’m gonna show you how to make green chicken enchilada bake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Green Chicken Enchilada Bake Recipe
Green Chicken Enchilada Bake is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Green Chicken Enchilada Bake is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have green chicken enchilada bake using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Green Chicken Enchilada Bake:
- Get 2 1/2 lb boneless skinless chicken breast (my package was 3 very large)
- Get 1 bunch fresh cilantro - tied together with kitchen t
- Make ready 2 tbs chili powder (I use chipotle chili powder)
- Make ready 1 tsp sea salt
- Make ready 1 tsp garlic powder
- Get 1 tsp ground cumin
- Prepare 1/4 tsp cayenne pepper (optional)
- Prepare 1 enough water and/or chicken broth to cover breasts in pot
- Take 6 large flour tortillas (burrito size)
- Make ready 1 large can (28 oz) green enchilada sauce
- Make ready 1 small can (14 oz) green enchilada sauce
- Take 4 cup shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!
- Prepare 1/4 cup sliced black olives (optional)
Steps to make Green Chicken Enchilada Bake:
- Place chicken and next 5 ingredients in a large pot (6 if using cayenne). Fill with enough broth/water to cover the chicken by about an inch. Cover and bring to a boil over medium high heat. Reduce to medium low and simmer covered for 20 minutes.
- When chicken is done, carefully remove from pot and place on cutting board to rest a few minutes before shredding. Remove cilantro from broth. Leave broth simmering lightly while you shred the chicken.
- Use two forks to pull the chicken apart into shreds. When all the chicken is shredded return to pot. Slowly simmer in broth for 10 minutes more (to infuse with more flavor). Drain chicken in colander And get ready to assemble!
- Assemble your layers! Preheat oven to 350°F. Spray 9x13 baking dish with nonstick spray. Pour 1/2 cup green enchilada sauce from the large can into baking dish. Swirl to coat bottom.
- Place two tortillas on sauce, overlapping in the middle. Spread half of the shredded chicken on top of tortillas. Pour 1/2 of remaining enchilada sauce from the large can over chicken. Sprinkle 1 cup of cheese over sauce.
- Repeat tortillas, chicken, sauce, cheese in same order once more, using the remaining chicken and last 1/2 of large can of sauce.
- Top with last 2 tortillas, tucking edges down into dish on all sides. Sprinkle remaining cheese over top, then pour the entire small can of sauce over cheese to coat evenly. Lastly add black olives, if desired.
- Tent loosely with aluminum foil, ensuring it doesn’t touch the cheese on top. Bake in preheated oven for 30 minutes. Remove foil and bake 10 minutes more or until top is golden and bubbly. Let rest about 10 minutes before cutting. Top with desired garnishes, serve and enjoy!
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