Zutaten für Chicken Verde Enchilada Casserole
- Roasted Green Chilies
- Tomatillos
- Garlic
- Onions
- 12 corn tortillas
- Fresh Cilantro
- Chicken Broth
- Salt
- Olive Oil
- Sour Cream
- Roasted Chicken Breast
- Mexican Blend Cheese
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Zubereitung von Chicken Verde Enchilada Casserole
- Preheat oven to 375°F (190°C).
- Roast 1.5 lbs boneless, skinless chicken breasts until cooked through (about 25-30 minutes). Shred chicken.
- While chicken roasts, prepare tomatillo sauce: Combine 1 lb tomatillos (husked and rinsed), 1/2 cup chopped white onion, 2 jalapeños (seeded and minced), 2 cloves garlic, 1/4 cup chopped cilantro, and 1/2 cup chicken broth in a blender. Blend until smooth.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Sauté 1/2 cup chopped onion until softened. Stir in tomatillo sauce and simmer for 10 minutes.
- Lightly grease a 9x13 inch baking dish.
- Dip 12 corn tortillas in warm water until softened. Fill each tortilla with approximately 1/4 cup shredded chicken and roll up.
- Arrange enchiladas in prepared baking dish.
- Pour tomatillo sauce over enchiladas, ensuring they are fully coated.
- Top with 2 cups shredded Mexican cheese blend.
- Bake for 20-25 minutes, or until cheese is melted and bubbly.
- Garnish with extra cilantro and serve hot.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
37g
Fat
73g
Carbs
10g