Verde Enchilada Casserole
Get ready to savor layers of bold, zesty flavors with this Verde Enchilada Casserole, a comforting Mexican-inspired dish perfect for weeknight dinners or potlucks. Featuring tender shredded chicken, black beans, and sweet corn, all nestled between soft corn tortillas and smothered in tangy verde enchilada sauce, this casserole is topped with melty Monterey Jack cheese for the ultimate cheesy finish. With optional diced green chiles for a spicy kick and a garnish of fresh cilantro, this baked goodness is as vibrant as it is satisfying. Serve it with creamy sour cream and sliced avocado for a meal that’s both hearty and fresh. Ready in under an hour, this recipe is a hassle-free way to bring authentic enchilada flavors to your table—all with minimal prep and maximum comfort. Keywords: verde enchilada casserole, Mexican casserole recipe, chicken enchilada bake, easy weeknight dinner, layered enchiladas.
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 12 pieces Corn tortillas
- 2 cups Verde enchilada sauce
- 2 cups Shredded Monterey Jack cheese
- 1 cup Canned black beans, rinsed and drained
- 1 cup Frozen corn, thawed
- 0.25 cup Chopped fresh cilantro
- 0.5 cup Diced green chiles (optional)
- 0.5 cup Sour cream (for serving)
- 1 whole Sliced avocado (for serving)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
In a mixing bowl, combine the shredded cooked chicken, black beans, corn, diced green chiles (if using), salt, and pepper. Stir until evenly mixed.
Spread 1/4 cup of the verde enchilada sauce on the bottom of the baking dish to prevent sticking.
Arrange 4 corn tortillas over the sauce, slightly overlapping them to create a single layer.
Spread half of the chicken mixture over the tortillas, then sprinkle 1/3 of the Monterey Jack cheese evenly over the top.
Drizzle 1/2 cup of the verde enchilada sauce over the layer, spreading it gently with the back of a spoon.
Repeat the layers: add another 4 tortillas, the remaining chicken mixture, 1/3 of the cheese, and another 1/2 cup of enchilada sauce.
Top with the final layer of 4 tortillas, pour the remaining enchilada sauce over the tortillas, and sprinkle the remaining 1/3 of the cheese evenly over the top.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes to make slicing easier.
Garnish with freshly chopped cilantro and serve with sour cream and sliced avocado on the side.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.2 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 381 mg | 29% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 912 mg | 19% | |
*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.
