How to Make Appetizing Green Chicken Enchilada Bake

Without fail cooking ultimate Green Chicken Enchilada Bake easy, yummy, practical.

Good Evening every body, at this time you get present recipe Green Chicken Enchilada Bake with 13 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Green Chicken Enchilada Bake.

Ingredients all Green Chicken Enchilada Bake

1. Needed : boneless skinless chicken breast (my package was 3 very large).

2. Needed : fresh cilantro - tied together with kitchen twine.

3. Prepare : chili powder (I use chipotle chili powder).

4. Prepare : sea salt.

5. Prepare : garlic powder.

6. Needed : ground cumin.

7. Needed : cayenne pepper (optional).

8. Needed : enough water and/or chicken broth to cover breasts in pot.

9. Needed : large flour tortillas (burrito size).

10. Needed : large can (28 oz) green enchilada sauce.

11. Needed : small can (14 oz) green enchilada sauce.

12. Needed : shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!.

13. Prepare : sliced black olives (optional).

If all ingredients Green Chicken Enchilada Bake it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Green Chicken Enchilada Bake

1. Place chicken and next 5 ingredients in a large pot (6 if using cayenne). Fill with enough broth/water to cover the chicken by about an inch. Cover and bring to a boil over medium high heat. Reduce to medium low and simmer covered for 20 minutes..

2. When chicken is done, carefully remove from pot and place on cutting board to rest a few minutes before shredding. Remove cilantro from broth. Leave broth simmering lightly while you shred the chicken..

3. Use two forks to pull the chicken apart into shreds. When all the chicken is shredded return to pot. Slowly simmer in broth for 10 minutes more (to infuse with more flavor). Drain chicken in colander And get ready to assemble!.

4. Assemble your layers! Preheat oven to 350°F. Spray 9x13" baking dish with nonstick spray. Pour 1/2 cup green enchilada sauce from the large can into baking dish. Swirl to coat bottom..

5. Place two tortillas on sauce, overlapping in the middle. Spread half of the shredded chicken on top of tortillas. Pour 1/2 of remaining enchilada sauce from the large can over chicken. Sprinkle 1 cup of cheese over sauce..

6. Repeat tortillas, chicken, sauce, cheese in same order once more, using the remaining chicken and last 1/2 of large can of sauce..

7. Top with last 2 tortillas, tucking edges down into dish on all sides. Sprinkle remaining cheese over top, then pour the entire small can of sauce over cheese to coat evenly. Lastly add black olives, if desired..

8. Tent loosely with aluminum foil, ensuring it doesn't touch the cheese on top. Bake in preheated oven for 30 minutes. Remove foil and bake 10 minutes more or until top is golden and bubbly. Let rest about 10 minutes before cutting. Top with desired garnishes, serve and enjoy!.

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