Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, green enchilada casserole. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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Green Enchilada Casserole is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Green Enchilada Casserole is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook green enchilada casserole using 10 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Green Enchilada Casserole:
- Get 6 flour tortillas; halved
- Get 28 oz green chile enchilada sauce
- Make ready 1 lb leftover beef taco meat
- Take 1 C guacamole
- Make ready 1/2 C super sweet corn
- Prepare 1 C cooked spanish rice
- Make ready 1/2 C salsa verde
- Make ready 1/2 C spicy queso dip
- Make ready 1 lime
- Take 4 oz queso fresco; crumbled
Serve this delicious chicken casserole with a Mexican salad, a side of Mexican beans and an agave margarita. You could either place them in water and boil until done or roast them in the oven. A rotisserie chicken or leftover chicken or turkey would also work wonderfully. Shred the chicken using two forks or meat shredding claws.
Instructions to make Green Enchilada Casserole:
- Preheat oven to 375°
- Spray a medium sized casserole dish with non-stick cooking spray. Choose a circular dish that three halfed tortillas will cover the bottom without any gaps.
- Lay three tortillas down in the casserole dish. Spread them so they overlap slightly, and cover the bottom of the dish.
- Spread 1/4 of the enchilada sauce across the tortillas.
- Spread the beef across the bottom.
- Spread the guacamole atop the beef.
- Spread 3 more halved tortillas atop the guacamole. Spread another 1/4 of the enchilada sauce across the tortillas.
- Spread the rice, salsa verde, and corn atop.
- Top with three more tortilla halves. Spread 1/4 of the sauce across the tortillas.
- Spread spicy queso dip. Squeeze the lime atop.
- Top with remaining three tortilla halves. Add remaining enchilada sauce.
- Spray aluminum foil with nonstick cooking spray. Cover. Bake for 45 min or until thoroughly reheated to atleast 165°
- Garnish with queso fresco.
- Variations; Chihuahua cheese, pickled jalapeños, avocado, salsa, crushed pineapple, diced green chiles, cilantro, coriander seed, cumin seed, heavy cream, crema, sour cream, sofrito, fruit salsas, garlic, mexican oregano, pico de gallo, pickled red onions, cilantro relish, arugula, spinach, black beans, pinto beans, grilled pineapple,
- Roasted poblano or bell peppers, chorizo, nopales, chipotle, cumin, jicama, lemon, mango, parsley, pomegranate, pumpkin, tomato, zucchini
A rotisserie chicken or leftover chicken or turkey would also work wonderfully. Shred the chicken using two forks or meat shredding claws. Green Chili Chicken Enchilada Casserole is a quick and easy dish for Mexican night! Make it your own with your favorite toppings for a cheesy, flavorful meal! My family loves green chile chicken enchiladas, but all that frying, filling and rolling takes a lot of time!
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