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Before you jump to Green chicken enchilada casserole recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to green chicken enchilada casserole recipe. To make green chicken enchilada casserole you need 15 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Green chicken enchilada casserole:

1. Prepare tomatillo salsa
2. Provide 16 tomatillos
3. You need 1/4 large onion
4. Provide 2 garlic cloves
5. Provide 1 tbsp salt
6. Provide 1 cup water
7. Prepare 2 dash ground cumin
8. Provide 1 tsp black pepper
9. Provide dash vinegar
10. Take chicken
11. You need 5 cup Homemade chicken broth, canned chicken broth, or water
12. Take 10 piece chicken, thighs and legs shredded
13. Take 1/2 bunch cilantro
14. You need 1 1/2 lb monterey jack cheese
15. You need 1 packages corn tortillas

Instructions to make Green chicken enchilada casserole:

1. For green tomatillo salsa, remove shell and wash. In medium saucepan and one cup water, tablespoon of salt, 2 cloves of garlic and tomatillos. Cook on medium high for approximately 15-20 or until tomatillos begin to get soft. NOT squsihy.
2. While the veggies cook, put chicken to boil on medium. If you are using water you will need to season your chicken with s&p, garlic , onion, cumin and cilantro. Or you could always use a chicken bullion cube either Knorr or Goya adobo all purpose seasoning. Your chicken needs to have flavor. Cook approximately 30 min or until done.
3. Remove tomatillos, onion and garlic put in blender and add 1/2 cup cilantro, 2 teaspoons of salt, 1 teaspoon pepper and a dash of vinegar. Blend until smooth you do not want it to be chunky. Make sure to taste it to see if you need to adjust this seasoning. Once blended it makes roughly 3 1/2 cups of salsa, set aside
4. Remove chicken from pot and shred then add 1/2 cup of the green salsa and mix. At this point you want to taste the chicken and make sure it has enough salt and pepper. Preheat oven to 400
5. To begin layering warm up corn tortillas no more than 10 to 15 seconds you just want them to be playable. put about a teaspoon of vegetable oil on the bottom of the pan you will put the casserole in this helps to keep the tortilla crunchy on the bottom.Put one layer of chicken and some green salsa on top and add a sprinkle of shredded Monterey jack cheese. Repeat until you have filled the pan.
6. Bake at 400 for 35 minutes.

Both my green chilie chicken enchiladas and now this enchilada casserole were inspired by my favorite chicken enchilada casserole growing up. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled. You can get creative with this and use taco meat or ground chicken if you prefer. Adding in some diced jalapeno in place of the green chiles will spice the. Chicken Enchilada Casserole ~ with all-natural ingredients like salsa verde, green chiles, and a creamy homemade sauce, this scrumptious stacked A healthy-spin on a green chicken enchilada casserole!

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