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  1. #1
    Join Date
    Jan 2004
    Capital of Texas, ya'll ;)
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    Default Chicken Enchilada Verde Casserole

    Order nail wraps from a Jamberry Independent Consultant
    Description: Easy, can be made ahead AND is a great option for left over chicken OR rotisserie chicken!

    Serving Size: yields 4 servings

    Time: 15 min prep/45 min cook

    Preparation: cut up (or shred) cooked chicken (cook chicken if not already cooked)
    shred cheese
    chop onion
    mince cilantro

    preheat oven to 350 degrees

    get a 13X9 inch baking dish out

    Difficulty: EASY

    • FILLING:
    • 2 1/2 cups cooked chicken
    • 1/2 cup (2 ounces) shredded asadero or Asiago cheese
    • 1/3 cup finely chopped onion
    • 1/3 cup minced fresh cilantro (must be fresh for best taste)
    • 1/3 cup fat free chicken broth
    • 1/3 cup lowfat sour cream
    • 1 T fresh lime juice
    • 1/2 t ground cumin
    • 1/4 t salt
    • 1/8 t black pepper
    • cooking spray
    • 18 -6 inch corn tortillas
    • 1/4 cup sour cream
    • 1 can mild green enchilada sauce
    • 1/2 cup of shredded cheese (asadero or asiago)
    • Combine chicken and next 9 ingredients in a large bowl.
    • Spray your baking dish with cooking spray. Spread approximately 1/2 cup of the enchilada sauce in the bottom of your baking dish.
    • lay 6 tortillas on top of the sauce.
    • spread 1/2 of chicken mixture on top.
    • lay another 6 tortillas on top of the chicken mixture.
    • spread the other 1/2 of the chicken mixture and then the remaining 6 tortillas. (kind of lasagna style!!)
    • pour the remaining enchilada sauce over the top.
    • If you make ahead - cover and put in the fridge at this point.
    • When you are ready to bake - cover with foil and bake for 40 minutes in 350 degree oven.
    • After 40 minutes, remove foil and sprinkle the remaining cheese on top - bake 5 more minutes!
    • Serve with sourcream! Sometimes I serve with pico de gallo too. yum. super easy - leftovers reheats in microwave well.
    • NOTE: I STRONGLY recommend finding the Asadero cheese if you can -- it is SO GOOD! I have not tried Asiago in this recipe. I find the Asadero to be very similar to Havarti cheese though my grocer says it is the "mexican provolone"!!

  2. #2
    Join Date
    Jan 2004
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    640 Times in 314 Posts

    Default Re: Chicken Enchilada Verde Casserole

    I prepped this yesterday and baking tonight!
    I couldn't ge the Asadero, but got another type that was yummy being shredded, I worried that Asiago would be too salty.

    We're cheese lovers so I doubled the amount of cheese and the sour cream

  3. #3
    VIP Eligible
    Join Date
    Jan 2004
    Long Island, NY
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    55 Times in 29 Posts

    Default Re: Chicken Enchilada Verde Casserole

    I've made this a few times now and it is really yummy, but I can't find Asadero anywhere. Asiago works fine, but I'd like to try Asadero....where do you find it?

  4. #4
    Join Date
    Jan 2004
    Capital of Texas, ya'll ;)
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    Default Re: Chicken Enchilada Verde Casserole

    I get mine at HEB which is a local grocery chain here. It may be easier to find here since I'm in Central Texas. It would be considered "mexican" cheese. It is so creamy and wonderful, melts perfectly; get it if you can! I think it has been called "mexican provolone"


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