Thursday, February 21, 2019

Chicken Enchilada Verde Casserole

It’s not for a lack of trying.  Really.  Andrew invited a friend over recently and this poor kid found 3 of 4 items on his plate from the TBM test kitchen.  There was steak and root beer floats so I think the friendship will survive.

A recent dinner party with childhood friends resulted in this winner.  My friend, Elizabeth Ann (as compared to me – Anne Elizabeth) enjoys cooking and asked “do you want to swap recipes?”  Yes! Yes! Yes!  The original recipe is for pork enchilada verde casserole and we did try that with leftover pulled pork from David’s big green egg.  It was really good but the chicken version is a quick and easy one to pull together.

To my favorite sous-chef, David - happy 21 years and 364 days!!

  • 1 rotisserie chicken cut into bite size pieces
  • 12 corn tortillas (9 of those sliced in half)
  • 1 jar Herdez Roasted Salsa Verde, medium (or for less zing/spice, Salsa Verde, mild)
  • 2 1/2 cups (12 ounces) shredded Monterey Jack cheese
  • Sour cream, avocado/guacamole, jalapeno, cilantro, optional toppings for serving
Preheat the oven to 375°F.

In a 10-inch cast iron skillet or 9-inch Pyrex dish, ladle 1/2 cup of the salsa verde into the bottom of the skillet or dish. Place 4 of the tortillas in the pan (place a whole tortilla in the middle and then arrange the 6 halves around to fill in the gaps.

Evenly top the tortillas with half the chicken, 1/2 cup of shredded Monterey Jack, and 1/2 cup of the salsa verde. Top that layer with 4 more tortillas and then add the rest of the chicken, 1/2 cup of the cheese, and 1/2 cup of the salsa verde.

For the final layer, top with the remaining 4 tortillas. Evenly pour over the tortillas the rest of the salsa and then top evenly with the rest of the cheese (1 ½ cups, if you’ve lost count).

Bake uncovered for 30 minutes or until the casserole is lightly browned and bubbling. Allow to rest for 5 minutes before serving. Serve warm and add toppings, as desired.

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