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Steps to Make Ultimate Green chicken enchilada casserole

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Green chicken enchilada casserole

Before you jump to Green chicken enchilada casserole recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Impacted By The Foods You Decide To Consume.

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Although some of you like to have your snack foods, rather than reaching for the potato chips try grabbing some nuts. You will come to find that these snack items are usually loaded with Omega-3 and Omega-6, although some nuts and seeds will have much more than others. Your body will use these fatty acids as a foundation for creating hormones which your body requires to stay healthy. Some of these hormones that are needed are only able to be made by having these fatty acids throughout your diet.

By simply following a number of the suggestions above you will see that you will end up living a healthier life. Also if you eliminate all the unhealthy food that you shouldn't be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let's go back to green chicken enchilada casserole recipe. To cook green chicken enchilada casserole you need 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Green chicken enchilada casserole:

  1. Prepare of tomatillo salsa.
  2. Provide 16 of tomatillos.
  3. You need 1/4 of large onion.
  4. You need 2 of garlic cloves.
  5. Get 1 tbsp of salt.
  6. You need 1 cup of water.
  7. Use 2 dash of ground cumin.
  8. Take 1 tsp of black pepper.
  9. Take dash of vinegar.
  10. Use of chicken.
  11. Get 5 cup of Homemade chicken broth, canned chicken broth, or water.
  12. You need 10 piece of chicken, thighs and legs shredded.
  13. Use 1/2 bunch of cilantro.
  14. Take 1 1/2 lb of monterey jack cheese.
  15. Take 1 packages of corn tortillas.

Steps to make Green chicken enchilada casserole:

  1. For green tomatillo salsa, remove shell and wash. In medium saucepan and one cup water, tablespoon of salt, 2 cloves of garlic and tomatillos. Cook on medium high for approximately 15-20 or until tomatillos begin to get soft. NOT squsihy..
  2. While the veggies cook, put chicken to boil on medium. If you are using water you will need to season your chicken with s&p, garlic , onion, cumin and cilantro. Or you could always use a chicken bullion cube either Knorr or Goya adobo all purpose seasoning. Your chicken needs to have flavor. Cook approximately 30 min or until done..
  3. Remove tomatillos, onion and garlic put in blender and add 1/2 cup cilantro, 2 teaspoons of salt, 1 teaspoon pepper and a dash of vinegar. Blend until smooth you do not want it to be chunky. Make sure to taste it to see if you need to adjust this seasoning. Once blended it makes roughly 3 1/2 cups of salsa, set aside.
  4. Remove chicken from pot and shred then add 1/2 cup of the green salsa and mix. At this point you want to taste the chicken and make sure it has enough salt and pepper. Preheat oven to 400.
  5. To begin layering warm up corn tortillas no more than 10 to 15 seconds you just want them to be playable. put about a teaspoon of vegetable oil on the bottom of the pan you will put the casserole in this helps to keep the tortilla crunchy on the bottom.Put one layer of chicken and some green salsa on top and add a sprinkle of shredded Monterey jack cheese. Repeat until you have filled the pan..
  6. Bake at 400 for 35 minutes..

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