Verde Chicken Enchilada Casserole
A perfect fall meal when you need a little spice and a lot of flavor. These Verde Chicken Enchilada Casserole is a comforting and hearty meal.
Ingredients
- 1 lb chicken thighs
- 1 can enchilada verde sauce
- 1 onion
- 1 red bell pepper
- 1 green bell pepper
- 3 Tbsp cilantro
- 2 cups shredded Mexican cheese
- 20 corn tortillas
- 1 Tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp cayenne
- 1 tbsp salt
- 1 tbsp pepper
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400°F (200°C)
- Dice onion, red bell pepper, and green bell pepper, and cilantro.
- In a 10X10 baking dish lay out chicken thighs. Season with cumin, paprika, cayenne, salt and pepper
- Put HALF of the onion, red bell pepper, and green bell pepper around the chicken thighs. Drizzle the olive oil on top and use your hands to incorporate the spice into everything.
- Bake the chicken and vegetable for 30 minutes. Once the time has passed, let rest for 10 minutes and cool.
- Move the chicken and pepper mixture to a bowl. Drain off a majority of extra liquid if possible.
- Take out the pieces of chicken and chop into small pieces and return to bowl. Add cilantro and stir to combine.
- In the baking dish that you were just using, you will now start to assemble the casserole. Layer 6 tortillas on the bottom and add a sprinkle of cheese on top. Add 4-6 tortillas on tops of that to make a base.
- Take your chicken and pepper cilantro mixture and pour over the tortilla base that you made.
- Sprinkle with a generous layer of shredded cheese
- Add 6 more tortillas. And pour half the can of verde enchilada sauce and top with a thin layers of cheese. Add the remaining 4-6 tortillas on top. Top with remaining verde sauce, cheese and raw onion.
- In a 350°F (180°C)oven, bake for 20 minutes until cheese is melted and browned.
- Let cool for 5 minutes.
- y ya esta! Enjoy!