How To Make Verde Chicken Enchilada Casserole
A delightful recipe for scrumptious chicken enchilada casserole that’ll sure to win the hearts of your loved ones! This simple dish truly is a must-try.
Serves:
Ingredients
- 1tbspolive oil
- 1white onionmedium, peeled and diced
- 1poblanolarge, (or green bell pepper, cored and diced)
- 30ozbeansrinsed and drained
- 8ozwhole kernel corndrained
- 2handfulsfresh baby spinach
- 3cupschickencooked, shredded or diced
- 3cupsgreen enchilada sauce(or salsa verde)
- 12corn tortillashalved
- 3cupsMonterrey Jack cheeseshredded, (or Mexican blend cheese)
Instructions
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Heat oven to 375 degrees F. Mist a 9×13-inch baking dish with cooking spray; set aside.
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Heat oil in a large sauté pan over medium-high heat. Add onion and pepper and sauté for 6 to 7 minutes, or until softened. Stir in the beans, corn, spinach, chicken, and 2 cups enchilada sauce, and stir until evenly combined. Remove from heat and set aside.
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Pour about ½ cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered.
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Top evenly with ⅓ of the chicken mixture, followed by ⅓ of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining ½ cup of enchilada sauce, and cheese.
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Cover the pan with aluminum foil, then bake for 20 minutes.
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Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
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Remove from the oven and serve warm, garnished with your desired toppings.
Recipe Notes
Suggested Toppings: Fresh cilantro, Red onion, Green onion, Avocado
Nutrition
- Calories: 327.04kcal
- Fat: 17.49g
- Saturated Fat: 8.17g
- Trans Fat: 0.04g
- Monounsaturated Fat: 6.15g
- Polyunsaturated Fat: 2.06g
- Carbohydrates: 25.39g
- Fiber: 5.01g
- Sugar: 8.31g
- Protein: 18.99g
- Cholesterol: 55.62mg
- Sodium: 761.19mg
- Calcium: 298.68mg
- Potassium: 354.47mg
- Iron: 2.07mg
- Vitamin A: 107.17µg
- Vitamin C: 12.52mg
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