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Chicken Verde Enchilada Bake
Description
The yummy flavor of Chicken Verde Enchiladas, layered rather than rolled. The verde sauce is a little different from most verde sauces, and it is delicious!
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts, Seasoned With Salt And Pepper, Cooked And Shredded
- 2 cups Shredded Queso Cheese Or Monterey Jack Cheese
- ¼ cups Vegetable Oil
- 1 whole Large Onion, Chopped (1 1/2 Cups)
- 4 cloves Garlic, Minced
- ¼ cups Flour
- 2 cups Chicken Broth
- 1 can (8 Oz. Size) Tomato Sauce
- 1 can (7 Oz. Size) Diced Green Chilis
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 1 teaspoon Cumin
- ½ teaspoons Kosher Salt
- ½ teaspoons Black Pepper
- ¼ cups Fresh Cilantro, Chopped
- 12 whole Corn Tortillas
- 1 cup Shredded Mexican Blend Cheese
Preparation
Combine the shredded chicken and the queso or Monterey Jack cheese in a medium bowl. Set aside.
Meanwhile, heat oil in a medium-sized sauce pan over medium heat. Add onion and sauté about 5 minutes until tender. Add garlic and sauté another 1-2 minutes until fragrant.
Add flour and continue cooking 1-2 minutes until bubbly. Slowly whisk in the chicken broth, tomato sauce, green chilies, basil, oregano, cumin, salt and pepper and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat and stir in the fresh cilantro.
Spread about ½ cup of the chili verde sauce in the bottom of a lightly greased 9 x 13 inch casserole dish. Top with 6 corn tortillas torn into bite size pieces. Layer with ½ of the chicken mixture, then evenly spread about 1 ½ cups of the chili verde sauce over the chicken. Top with the remaining 6 corn tortillas torn into bite size pieces and the rest of the chicken mixture.
Spread the remaining sauce on top and sprinkle with the Mexican blend cheese. Bake in a 350ºF oven for 30-35 minutes until bubbly.
Enjoy!
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