Darlene Sullivan
@dasull
Green Chile Chicken Bake
A delicious and hearty casserole featuring tender chicken thighs, creamy Monterey Jack cheese, and a flavorful green chile sauce, all layered with corn tortillas for a satisfying meal.
Details
- Cuisine:mexican
- Meal Type:dinner
- Diet:gluten-free
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:party
- Ingredients:13
- Views:6
Recipe Information
- Prep time35 min.
- Cook time25 min.
- Total time60 min.
- Servings8
Ingredients
- 1
- 1 1/2 pounds
- 2 cups, divided
- 2 teaspoons
- 1 (28 ounce) can
- 2 (4 ounce) cans
- 1 bunch
- 1/2 cup
- 1
- 2 cloves
- to taste
- 1 cup
- 12
Cooking Instructions
Follow our step-by-step guide on how to make Green Chile Chicken Bake.
Step 1
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with cooking spray.
Step 2
Chop the cooked chicken thighs into small pieces and place them in a medium mixing bowl. Stir in 1/2 cup of the Monterey Jack cheese and the chili powder until well combined.
Step 3
In a food processor, combine the drained tomatillos, green chile peppers, green onions, cilantro, jalapeno, and garlic. Process until the mixture is pureed, about 3 minutes. Add the chicken broth and pulse to mix. Season with salt and pepper to taste.
Step 4
Cut the corn tortillas in half and place them directly on the hot oven racks. Heat for 2 to 3 minutes until warm. Carefully remove the tortillas and set them aside.
Step 5
Spread 1 cup of the green sauce on the bottom of the prepared baking dish. Layer half of the tortillas over the sauce, followed by half of the chicken mixture. Spoon half of the remaining green sauce over the chicken, then sprinkle with half of the remaining cheese. Repeat the layering with the remaining tortillas, chicken mixture, green sauce, and cheese.
Step 6
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and the sauce is bubbly.