Maias Layered Chicken Enchiladas Verde
Dive into the vibrant, homestyle comfort of Maia's Layered Chicken Enchiladas Verde, a Mexican-inspired casserole that transforms traditional enchiladas into a hassle-free, layered masterpiece. Succulent shredded chicken is infused with sautéed onions, garlic, and a hint of cumin, then smothered in a tangy salsa verde and creamy sour cream sauce. Alternating layers of soft corn tortillas and gooey Monterey Jack cheese make this dish irresistibly rich and satisfying. With just 20 minutes of prep time and a golden baked finish, this easy-to-assemble dinner is perfect for weeknight meals or festive gatherings. Garnish with fresh cilantro for a pop of color and flavor, and serve warm alongside extra salsa verde or sour cream for the ultimate enchilada indulgence.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 2.5 cups Salsa verde
- 1 cup Sour cream
- 2 cups Monterey Jack cheese, shredded
- 12 pieces Corn tortillas
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 1 tablespoon Olive oil
- 1 piece White onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil or cooking spray.
In a medium skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground cumin to the onion and garlic mixture and stir. Remove from heat and add the mixture to the shredded chicken. Season with salt and black pepper, and toss to combine evenly.
In a small bowl, mix 2 cups of the salsa verde with the sour cream until smooth.
Spoon a thin layer of the salsa verde mixture (about 1/4 cup) onto the bottom of the prepared baking dish to prevent sticking.
Layer 3-4 corn tortillas over the salsa verde mixture, slightly overlapping them to cover the bottom of the dish.
Spread one-third of the chicken mixture over the tortillas, followed by a generous spoonful of the salsa verde mixture. Sprinkle an even layer of shredded cheese on top.
Repeat the layering process (tortillas, chicken mixture, salsa verde mixture, and cheese) two more times, ending with a top layer of tortillas, the remaining salsa verde mixture, and the remaining cheese.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbling and the edges are slightly golden.
Let the enchiladas rest for 5 minutes before serving. Garnish with freshly chopped cilantro, if desired.
Serve warm and enjoy your Maia's Layered Chicken Enchiladas Verde with additional salsa verde or sour cream on the side, if preferred.
Nutrition Facts
Calories |
4237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.3 g | 229% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 923 mg | 308% | |
| Sodium | 6009 mg | 261% | |
| Total Carbohydrate | 338.8 g | 123% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 49.2 g | ||
| Protein | 329.1 g | 658% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2508 mg | 193% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4344 mg | 92% | |
*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.
