Description
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.
Ingredients
- 3 cups shredded cooked chicken (rotisserie chicken recommended)
- 2 cups green enchilada sauce
- 10–12 corn tortillas
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
