Chicken Verde Enchilada Casserole
Discover the ultimate comfort food with this Chicken Verde Enchilada Casserole—a layer lover's dream packed with zesty flavor and gooey, cheesy goodness. Featuring tender shredded chicken mixed with tangy salsa verde, mild green chilies, and a perfect blend of spices, this recipe delivers a delightful explosion of Tex-Mex flavors. Layers of soft corn tortillas, creamy verde sauce, and a melty duo of Monterey Jack and cheddar cheeses bring this casserole to life, making it an irresistible dinner option your family will crave. Ready in just 45 minutes and topped with fresh cilantro, this easy-to-make casserole is perfect for busy weeknights or festive family gatherings. Serve it warm for a satisfying meal that combines simplicity and bold flavors in every bite!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 16 ounces Salsa verde
- 12 pieces Corn tortillas
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 4 ounces Diced green chilies
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil.
In a mixing bowl, combine the cooked shredded chicken, 1/2 cup of salsa verde, diced green chilies, garlic powder, ground cumin, salt, and black pepper. Stir until well-mixed.
In a separate bowl, mix the sour cream with the remaining salsa verde to create a creamy verde sauce.
Spread a thin layer of the creamy verde sauce across the bottom of the prepared baking dish.
Begin assembling the casserole by layering 4 corn tortillas across the bottom of the dish. You may need to overlap slightly to cover the entire surface.
Spread 1/3 of the chicken mixture over the tortillas, followed by 1/3 of the remaining creamy verde sauce, and 1/3 of the shredded Monterey Jack and cheddar cheeses.
Repeat the layering process two more times: tortillas, chicken mixture, creamy verde sauce, and cheeses.
Finish with a final layer of cheeses on top.
Cover the baking dish with aluminum foil and place it in the oven. Bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and let the casserole sit for 5-10 minutes before slicing.
Garnish with chopped cilantro and serve warm. Enjoy!
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.2 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 534 mg | 41% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 576 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
