Green Enchilada Chicken Casserole
Ingredients
1 tablespoon olive oil
6-8 boneless skinless chicken breasts
2⁄3 cup cilantro, chopped
2 cups frozen corn kernels
8 ounces cream cheese, softened
1⁄2 teaspoon cayenne pepper
1 teaspoon cumin
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper
4 cups onion, chopped
12 cloves garlic, minced
2 1⁄2 cups chicken broth
1 1⁄3 cup salsa verde
1 (4 ounce) can diced jalapeno pepper
18 (6-inch) corn tortillas
1⁄2 cup sharp cheddar cheese, shredded
Instructions
1. Heat oven to 425*F.
2. Heat oil in large skillet over medium-high heat. Add chicken and cook about 15 minutes per side or until cooked through. Remove from skillet, cool slightly, then chop or shred.
3. Mix chicken with 3 tablespoons cilantro, corn, cream cheese, cayenne, cumin, salt and pepper. Stir well to combine.
4. Return skillet to medium-high heat and cook 1 cup onion and half of garlic until softened, about 5 minutes. Add onion mixture to chicken and stir to combine.
5. Meanwhile, combine remaining onion, garlic, broth, salsa, and jalapeno in medium saucepan over high heat. Bring to boil then reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat, cool slightly, add remaining cilantro, then blend with immersion blender. (Or cool longer, transfer to blender, and puree.)
6. Wipe out large skillet and heat over medium-high heat. Working 2 to 3 tortillas at a time, cook each for 90 seconds per side. Remove tortillas from pan and cut into quarters.
7. Spread 1 cup salsa mixture in 9 x 12-inch baking dish. Arrange 24 tortilla quarters over salsa. Spoon half of chicken over tortillas. Repeat, ending with remaining chicken. Top with remaining tortilla pieces, pour remaining salsa over top, and then sprinkle with cheese. Bake for 15 minutes or until bubbly and lightly browned.
Comments
This recipe is from First Look, Then Cook. The original recipe called for a teaspoon of cayenne and we all felt that this made the dish just a bit too spicy. Next time, I’ll reduce it to 1⁄2 teaspoon or even none at all. Otherwise, this was scrumptious. We all loved it and are looking forward to leftovers later on in the week. Great recipe and don’t let all of the steps scare you. It really came together quite easily! (It was also quite a bit tastier than the picture would lead you to believe.)
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