Chicken Verde Casserole Food

CHICKEN VERDE

Steps:

• In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
• Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
• Remove chicken, and allow to cool enough to handle.
• Strain stock, and discard veggies, reserving the stock in the same pot.
• When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
• Add meat to soup pot.
• Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
• Serve in burritos with rice, beans, cheese, sour cream and guacamole.

CHICKEN VERDE ENCHILADA CASSEROLE

Steps:

• I roast 4 boneless, skinless chicken breasts for this recipe. Season the chicken with pepper, garlic powder and seasoned salt before roasting. I use my grill and place them on my rotiserie, keeping the temperature between 250-300 until juices run clear. Let the chicken cool, and use a fork or other utinsel to shred the chicken. Of coarse, any store bought already roasted chicken will do just fine.
• Brush tomatillos and garlic with 1 tbsp olive oil.
• Roast Tomatillos on the grill, until slightly charred. Once they pop and release water, remove.
• Cut the top of the garlic to expose cloves and drizzle with olive oil, wrap in foil and roast on the grill or oven (on a baking sheet) for 10-20 minutes turning often. until slightly charred. Peel the garlic simply by squeezing the clove, the garlic should "slide" right out of the peel.
• In a large pot, saute onions in in olive oil over medium heat until semi soft (about 5 to 8 minutes) stirring often.
• Stir in the chiles, tomatillos, garlic, broth and the 2 corn tortillias that were sliced.
• Bring to a boil and reduce heat to simmer. simmer for 10 minutes, stirring often. Remove from heat.
• stir in cilantro and salt.
• In small batches, place in food processor or blender and pulse until sauce is smooth, but still a bit chunky.
• stir in sour cream.
• Stir in shredded chicken.
• In a 13x9 baking dish, place just enough mixture to cover the bottom, add enough cheese to cover the sauce and then a layer tortillas on top of the mixture, repeat. Top your creation with the remaining mixture and the remaining cheese.
• Bake at 350 degrees for 25-30 minutes until cheese begins to slightly brown.

POBLANO CHICKEN WITH VERDE SAUCE CASSEROLE

Steps:

• To make the sauce, place tomatoes and jalapenos in a small saucepan and cover with water.
• Bring to a boil then reduce heat slightly and continue heating until the tomatoes and jalapenos turn light green (about 10-15 minutes).
• Remove from heat and drain well.
• Scoop mixture into a blender, then add onion, lime juice, cilantro and salt and pepper.
• Puree to desired consistency and set aside.
• In a shallow casserole dish, roast the Poblano chili under a broiler until black on all sides.
• Remove from heat and allow to cool.
• Once cool, peel off black skin and remove stems.
• Next, in a large skillet, heat olive oil over medium heat and add chicken. Cook until lightly browned, then set aside.
• Add onions to skillet and brown.
• Add chicken, chicken stock and seasoning and boil until water is evaporated.
• Next, slice open Poblanos and lay them flat in a lightly greased 9 x 13 casserole dish.
• Top with chicken mixture, verde sauce and cheese.
• Cover with foil and bake at 375 about 20 minutes or until cheese is melted and the casserole is bubbling.
• Remove foil and cook uncovered for an additional 10 minutes.
• Allow to cool slightly before serving.