Tasty Brad's Chicken Verde casserole over Spanish rice Recipes

Brad's Chicken Verde casserole over Spanish rice. Next lay the peppers over the top. Evenly spread the dough over that. Combine garlic salt, celery salt and paprika; sprinkle over chicken.

Cover chicken with the salsa, divided evenly. Top with the shredded cheese, divided evenly. Spread ¾ cup salsa verde on bottom of inverted UltraPro Roasting Pan cover (or use inverted Lasagna Pan cover and place aluminum foil over rice). You can cook Brad's Chicken Verde casserole over Spanish rice using 30 ingredients and 6 steps. Here is how you cook it.

Ingredients of Brad's Chicken Verde casserole over Spanish rice

1. You need of For the chicken.
2. Prepare 3 lbs of boneless chicken breast, cubed.
3. It's 1/2 of LG onion.
4. It's 3 cloves of garlic, minced.
5. You need 2 cups of salsa verde.
6. Prepare 1/2 tbs of each; cumin, Chile powder, white pepper.
7. Prepare 1 tsp of smoked paprika.
8. It's 1/8 cup of canola oil.
9. It's 1 of jalapeño, seeded and diced.
10. Prepare of For the rice.
11. It's 2 cups of white rice.
12. Prepare 1/2 tsp of each; garlic powder, cumin, Chile powder, white pepper.
13. It's 1/2 tsp of smoked paprika.
14. You need 4.5 tsp of tomato-chicken bouillon.
15. You need 1 (14 Oz) of can stewed tomatoes.
16. You need 4 cups of water.
17. You need 2 tbs of butter.
18. You need of For the dough.
19. Prepare 4 cups of Mesa flour.
20. You need 4 tsp of granulated chicken bouillon.
21. You need 1 tsp of baking powder.
22. You need 3 cups of hot water.
23. It's 2/3 cup of shortening or lard.
24. You need of Other ingredients.
25. You need of Limes.
26. You need 2-3 cups of shredded cheddar cheese.
27. It's 3 tbs of melted garlic butter.
28. You need 1 bunch of cilantro, chopped.
29. Prepare of Roasted jalapeños.
30. You need 3 of LG pasilla peppers.

Place enchiladas in cover, folded seam down, and top with remaining salsa verde. Remove cover from rice and place inverted cover containing enchiladas on top. However, made it in an Instant Pot, and chicken breast to reduce the Weight Watchers points. Used Saute, Medium to saute the onion,then garlic and spices.

Brad's Chicken Verde casserole over Spanish rice step by step

1. Start with the filling. Heat oil in a LG frying pan. Add onion. Saute for 5 minutes to sweat onions, don't brown. Add chicken, garlic, and seasonings. Cook until chicken is almost done, just a little bit of pink. Do not drain juices. Add salsa and a quarter cup of chopped cilantro. Either make your own or buy the salsa. I used my recipe for roasted salsa verde. Bring salsa to a simmer. Slowly add Mesa flour while stirring constantly until you reach your desired thickness..
2. Meanwhile char the skins of the pasilla peppers. If you have a gas range, place directly over burner. If not place directly on top oven rack and broil on hi. The key is to char the skins quickly. When all the skin is charred, place in a plastic bag. Seal and let sit for 10 minutes. Remove all skin and seeds from peppers. Tear open so pepper lays flat..
3. Next make the dough. Mix all the dry ingredients in a mixing bowl. Cut in the lard or shortening. Mix in the hot water until well combined..
4. Grease a large casserole dish. Lay in chicken mixture. Next lay the peppers over the top. Cover with cheddar cheese. Evenly spread the dough over that. Brush with melted garlic butter. Place in the oven at 400 until filling is bubbly and dough browns slightly..
5. While in the oven, melt butter in a fry pan for the rice. Add dry rice to pan and cook 3-4 minutes stirring constantly. Add rest of rice ingredients. Stir well. Cover and cook on low until water is nearly absorbed. Do not stir. Turn off heat and let sit on burner covered for 10 minutes..
6. Plate rice. Place casserole on top. Garnish with limes, cilantro, and jalapeño. Serve immediately. Enjoy..

Served over Spanish Rice made in the Instant Pot the night before. Bring chicken broth and salsa verde to a boil in a medium-sized saucepan then add rice, place a lid on top, turn heat down to medium, and then cook according to package directions. Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese. Place stem side down in baking dish.