Quick and Easy Green Chile Chicken Enchilada
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes! It doesn't get any easier than these chicken enchiladas, they're creamy, cheesy and perfect!
RECIPE ---
Chilaquiles Casserole
Hey ya'll! If you want an easy mexican casserole you clicked the right video!! This recipe is one that you can make your own by adding as much or as little as you want of the ingredients. I gave some suggestions but feel free to make it your own! The sals I used is home made andI will have a video on that soon! Thank you please subscribe and like!!!
How to make Chicken Chilaquiles
Chicken dinner chilaquiles, a quick dinner packed with golden fried tortillas, salsa verde, scrambled eggs, and shredded chicken. Comforting and delicious!
Green Chilaquiles with Chicken
#GreenChilaquileswithchicken #Chilaquilesverdesconpollo
Green Chilaquiles with Chicken | In this video, I'll show you how to make Green Chilaquiles with Chicken, aka, Chilaquiles Verdes con Pollo. It's the ultimate Mexican Comfort food with green salsa (salsa verde) soaked over corn tortillas with tender chicken. Fresh, bright garnishes complete this fabulous dish.
⬇️ Recipe Below ⬇️
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⬇️ Recipe Below ⬇️
Chilaquiles Verdes with Chicken
recipe by shereen pavlides
10 tomatillos - stemmed, husked
4 cubanelle peppers
2 poblano chiles
1 serrano chile (optional: if you want it extra spicy)
3 tablespoons canola oil - divided
kosher salt / fresh finely ground black pepper
6 garlic cloves - sliced
5 green onions - sliced, dividing whites and dark green slices
2 cups chicken stock or low sodium chicken broth
2 1/4 pounds boneless, skinless chicken thighs
1 teaspoon ground cumin
1 teaspoon ground coriander
2 limes - 1 cut into wedges, 1 cut in half
1 bag thick, hearty corn tortilla chips
Garnishes:
1/2 pound Monterey jack cheese - freshly grated
red or white onions - thinly sliced, rinsed under cold water in a fine mesh strainer (de-flamming)
Mexican crema or sour cream
chopped cilantro
Directions:
Adjust oven rack directly under the broiler. Heat broiler on HIGH.
Place tomatillos, cubanelle peppers, poblano chiles, and serrano chile (if using) onto a foil lined, rimmed baking sheet. Drizzle 1 tablespoon oil evenly over all of the chiles and peppers. Season with salt and pepper. Toss.
Place under the broiler until charred on both sides, 5 - 8 minutes (turning halfway through). Remove to cool. Once cooled, remove the stems and seeds from the poblanos and serrano (if using). {This will remove some of the heat, there will be enough heat without the seeds}.
Adjust rack to the middle position. Heat oven to 400 degrees F.
Heat a 6-quart dutch oven over medium heat. Add 1 tablespoon oil. When the oil is heated, add garlic and the whites of the green onions. Sauté until the garlic is fragrant, 1 - 2 minutes. Remove with a slotted spoon to a blender. Reserve the pot for the chicken.
Place chiles, peppers and chicken stock into the blender, with the garlic and onions. Puree until smooth. Season to taste. Set aside.
Pat the chicken dry with heavy duty paper towels. Season with salt and pepper on both sides.
Heat the pot over medium-high heat. Add the remaining 1 tablespoon oil. When the oil is heated and shimmers, add the chicken. Sear on both sides until golden brown, about 2 minutes per side. {Work in two batches, if all the chicken does not comfortably fit in one even layer}
Pour the salsa verde over the chicken. Season the salsa verde with cumin and coriander. Stir. Cover. Place into the oven until the chicken is fork tender, 45 - 50 minutes. Remove to rest, 10 minutes. Using two forks. Shred chicken into the salsa verde. Squeeze 1 lime into the sauce. Season to taste. Stir.
Using your hands, roughly crumble the tortilla chips, divided among shallow bowls. Generously ladle salsa verde with chicken over the chips.
Garnishes:
Sprinkle Monterey Jack cheese on top, lade a little more hot sauce over the cheese (to melt the cheese).
Garnish with a few green onions (optional), onion slices, a dollop of sour cream or crema and cilantro. Serve lime wedges on the side for squeezing.
SLOW COOKER: HIGH for 2 hours. LOW for 4 - 6 hours.
PRESSURE COOKER: HIGH 15 - 20 MINUTES. Natural release.
RECIPE: Chilaquiles with Chicken
SAN ANTONIO - Latin cooking with Diana Barrios Trevino. This is a great take on a popular dish.CHILAQUILES WITH CHICKEN(Serves 8)Assemble this casserole right before baking. If it is prepared ahead of time, the sauce may make the tortilla strips soggy.Ingredients...2 Cups fried tortilla strips4 Cups shredded cooked chicken1 Cups Green Tomatillo Sauce1 Cups shredded queso Chihuahua or Monterey Jack cheese1 Cup sour cream1. Preheat the oven to 350 degrees.2. Spread the tortilla strips over the bottom of a 9 by 13-Inch baking dish. Place the chicken on top and cover with the sauce. Scatter the cheese over the top. Cover with foil and bake for 20 minutes, or until heated through.3. Spread the sour cream over the top of the casserole, and serve.NOTE: To make fried tortilla strips, slice corn tortillas, homemade or store bought, into thin strips. Fry in a large skillet of hot oil until light golden brown and crisp; watch carefully so they do not burn. Remove with a slotted spoon and drain on paper towels.
Chicken Chilaquiles with Salsa Verde by The Grill Dads #shorts
We're celebrating the games by making one of our favorite international dishes, Mexican Chilaquiles with @sandersonfarmschicken Chicken and Salsa Verde. Follow this link for the full recipe.
Whooo hooo!