Verde Chile Chicken Casserole
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Verde Chile Chicken Casserole
Cook Time
Prep time: 1 hour
Cook time: 35 min
Ready in: 1 hour 35 min
Yields: 8 servings
Ingredients
- 3 lbs Chicken Breast, Boneless, Skinless
- To Taste Salt & Pepper
- 1 medium Yellow Onion, Medium Diced
- 2 Serrano Pepper, Sliced
- 4 cloves Garlic, Finely Diced
- 1 Tbsp Butter
- 1 Tbsp Aleppo Pepper, Plus more for garnish
- 2, 10 oz cans Green Enchilada Sauce, Mild
- 1, 4 oz can Hatch Chile
- 8 oz Sour Cream, Plus more, to taste
- 2 lbs Mexican Cheddar Jack Cheese, Finely Shredded
- 15 Corn Tortillas
- 1 Bunch Fresh Cilantro
- Rinse the chicken breasts and place in a large pot. Cover with water, season with salt, and boil for 30 minutes.
- While the chicken boils, prepare your aromatics - the yellow onion, Serrano, and garlic. Heat a saute pan to medium high. Add the butter, and saute the onion and Serrano until tender. Salt and pepper the onion/Serrano as it cooks. Add the garlic and cook until the aroma of the garlic is released, about 1 additional minute. Transfer to a large mixing bowl.
- Add the Aleppo pepper to the pepper/onion mixture. Aleppo pepper is a Turkish spice that has a fruity, cumin-like flavor with a mild heat finish. You can substitute chile pepper or cumin if necessary.
- When the chicken is fully cooked, remove from the water and cool until you can handle it. Using two forks, shred the chicken. Add to the large bowl.
- Add the enchilada sauce, hatch chile, and sour cream to the bowl. Add more salt and pepper if desired. Carefully stir the mixture to combine.
- In an 8x12 casserole dish, layer the corn tortillas, 1/3 of the chicken mixture, then 1/3 of the cheese. Repeat until you use up all of the chicken. Top with remaining cheese, then sprinkle with Aleppo and black pepper to garnish.
- Bake at 375F for 35 minutes, or until warm and bubbly. Let cool for 10 minutes. Serve topped with a dollop of sour cream & fresh cilantro.
Saute the Aromatics
Aleppo Pepper
Shredded Chicken Mixture
Making the Layers
The Finished Dish
Aleppo pepper isn't always easy to find.
© 2016 Melissa Holton
