Chicken Verde Casserole Recipes

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 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 VERDE CASSEROLE

Steps:

• Adjust oven rack to center position and preheat oven to 400 degrees F (200 degrees C) and lightly grease two 9x13 inch baking dishes.
• Bring chicken breasts and 1 1/2 cups of broth to simmer in a large covered skillet. Simmer until fully cooked, about 15 minutes. Remove chicken from skillet and cool slightly. Add remaining 1/2 cup of the chicken broth to the salsa.
• Shred chicken into bite-size pieces. Transfer to a medium bowl. Add 1 1/2 cups of the salsa, garlic, 2 cups of cheese, 3/4 cup of cilantro, and salt and pepper to taste. Toss to coat.
• Warm tortillas until very pliable. Working one at a time, spoon about 1/4 cup of the chicken filling into a tortilla. Roll into a cylinder and place, seam-side down in one of the prepared baking dishes. Drizzle remaining salsa and sprinkle remaining cheese over each casserole. Cover with foil and bake until heated through, about 30 minutes.
• Heat olive oil in a large skillet over medium-high heat. Stir in onion slices and cook for 4-6 minutes
• Remove foil, sprinkle over remaining cheese, onion and cilantro. Allow to stand for a few minutes before serving.