Recipe of Homemade Green Chicken Enchilada Bake

Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, green chicken enchilada bake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Green Chicken Enchilada Bake is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Green Chicken Enchilada Bake is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have green chicken enchilada bake using 13 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Green Chicken Enchilada Bake:

1. Make ready boneless skinless chicken breast (my package was 3 very large)
2. Get fresh cilantro - tied together with kitchen twine
3. Take chili powder (I use chipotle chili powder)
4. Make ready sea salt
5. Take garlic powder
6. Prepare ground cumin
7. Make ready cayenne pepper (optional)
8. Make ready enough water and/or chicken broth to cover breasts in pot
9. Prepare large flour tortillas (burrito size)
10. Prepare large can (28 oz) green enchilada sauce
11. Prepare small can (14 oz) green enchilada sauce
12. Take shredded cheese - cheddar, monterrey jack and mexi-blends work great but use what you love!
13. Make ready sliced black olives (optional)

Instructions to make 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!

So that is going to wrap this up for this exceptional food green chicken enchilada bake recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!