This casserole is an easy, one-dish solution for a hearty dinner that’s full of flavor. The green enchilada sauce adds a bright and zesty twist, while layers of chicken, tortillas, and cheese make it satisfying and comforting. It’s ideal for meal prep, family dinners, or potlucks, and can be customized to your taste with various toppings and fillings. Plus, it reheats beautifully for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
shredded cooked chicken (rotisserie works great) green enchilada sauce (store-bought or homemade) corn tortillas Monterey Jack or Mexican blend cheese sour cream (optional for creamier texture) diced green chilies (optional for extra heat) chopped fresh cilantro (for garnish) sliced green onions or jalapeños (optional toppings)
Directions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Spread a thin layer of green enchilada sauce on the bottom of the dish.
Layer corn tortillas over the sauce, overlapping slightly.
Add a layer of shredded chicken, a sprinkle of cheese, and more green enchilada sauce.
Repeat layers until all ingredients are used, finishing with a generous layer of sauce and cheese on top.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes, or until cheese is bubbly and golden.
Let cool slightly, then garnish with chopped cilantro and other toppings of choice before serving.
Servings and timing
This recipe serves 6–8 people. Prep time: 15 minutes Cook time: 35–40 minutes Total time: 50–55 minutes
Variations
Creamy Verde Casserole: Mix sour cream or cream cheese into the chicken mixture for a creamier texture.
Spicy Version: Add jalapeños, hot green sauce, or pepper jack cheese for more heat.
Vegetarian Option: Substitute chicken with sautéed veggies or beans.
Tortilla Swap: Use flour tortillas if preferred, though corn gives a more traditional texture.
Topping Twist: Add crushed tortilla chips on top for extra crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F (175°C) oven for about 15 minutes, or microwave individual portions until warmed through. This casserole also freezes well. Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble it up to a day in advance and refrigerate until ready to bake.
What’s the best chicken to use?
Rotisserie chicken is quick and flavorful, but any cooked, shredded chicken works well.
Can I use flour tortillas?
Yes, though the texture will be slightly different. Corn tortillas hold up better in layers.
How spicy is green enchilada sauce?
It’s usually mild to medium. If you prefer more spice, choose a hot variety or add jalapeños.
Is this casserole gluten-free?
It can be if you use certified gluten-free corn tortillas and check the sauce ingredients.
Can I freeze this dish?
Yes, freeze it before or after baking. For best results, thaw in the fridge before reheating.
What toppings go well with it?
Sour cream, avocado, green onions, cilantro, lime wedges, or salsa verde all pair nicely.
Can I use canned green chilies?
Yes, canned green chilies add a mild heat and extra flavor to the filling.
How do I keep the casserole from getting soggy?
Lightly toast the tortillas or reduce the sauce slightly before layering to avoid excess moisture.
Can I double the recipe?
Yes, it’s easy to double for a crowd—just use a larger baking dish or two pans.
Conclusion
Verde chicken enchilada casserole is a delicious, family-friendly meal that combines the bold flavors of green enchilada sauce with the ease of a layered bake. With minimal prep and tons of customization options, it’s a dish you’ll come back to again and again. Serve it with your favorite toppings and sides for a complete and satisfying dinner.
Verde chicken enchilada casserole is a comforting, layered Mexican-inspired dish made with shredded chicken, tangy green enchilada sauce, soft corn tortillas, and melty cheese. It delivers all the flavor of classic enchiladas without the extra work of rolling.
2 cups shredded Monterey Jack or Mexican blend cheese
1/2 cup sour cream (optional)
1 can (4 oz) diced green chilies (optional)
Chopped fresh cilantro (for garnish)
Sliced green onions or jalapeños (optional toppings)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Spread a thin layer of green enchilada sauce on the bottom of the dish.
Layer corn tortillas over the sauce, overlapping slightly.
Add a layer of shredded chicken, a sprinkle of cheese, optional sour cream and green chilies, and more enchilada sauce.
Repeat the layers until all ingredients are used, finishing with sauce and cheese on top.
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and lightly golden.
Let cool slightly, then garnish with cilantro and desired toppings before serving.
Notes
Rotisserie chicken saves time and adds flavor.Lightly toasting tortillas helps prevent sogginess.Use pepper jack cheese or jalapeños for extra spice.This casserole freezes well before or after baking.Check enchilada sauce ingredients to keep it gluten-free.
