Recipe Green Chicken Enchilada Bake

Ingredients :

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

Method :

1. Place chicken, next four ingredients (or 5 if using cayenne) and the bunch of cilantro (tied for easy removal later) in a large pot. 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 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. Working one breast at a time 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 flavor. Drain chicken in colander And get ready to assemble! Tip: Reserve And freeze the created broth for future use in something like taco/tortilla soup. Works great!
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, breaking up any remaining large chunks with your fingers. Pour 1/2 of remaining enchilada sauce from the large can over chicken. Sprinkle 1 cup of cheese over sauce. Top with 2 more overlapping tortillas. Repeat chicken, sauce, cheese in same amount once more (finishing large can of sauce).
6. Top with last 2 tortillas, tucking edges down into dish on all sides to allow last layer of sauce to run down and prevent burnt or crispy edges. Next, layer remaining cheese and small can of enchilada sauce in that order, poured evenly to coat all cheese, making sure some sauce runs down all edges of the layers. Lastly add black olives, if desired.
7. 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!

Recipe Green Chicken Enchilada Bake 2011-02-25T20:25:00-08:00 Rating: 4.5 Diposkan Oleh: CakeMaster