This post may contain affiliate links. For more information, read my disclosure policy.
Salsa Verde Chicken Enchilada Casserole is one of most flavorful and easiest dinners you’ll ever make! It’s cheesy and filling and has the perfect amount of heat – and it’s fast and easy enough for any day of the week.
This Chicken Enchilada Casserole is so good. It was fast to assemble, quick to bake, and fed the 3 of us for two nights with leftovers! It’s made with salsa verde, chicken and tons of cheese.
I knew this recipe was going to be a hit before I even made it because it’s from my besties cookbook – Everyday Comfort by Holly Nilsson of Spend with Pennies! Every recipe has gorgeous photos and Holly’s recipes work every single time. I know her and I know how much work went into this book – I guarantee you’ll love every single recipe.
Ingredient Notes
- Already Cooked Chicken: You can pull a chicken breast, chicken thighs or get the chicken from a rotisserie chicken.
- Cheese: I used shredded jack cheese. Pepper jack cheese, or Monterey Jack cheese is all great options.
- Salsa Verde: This is a green salsa with a more roasted flavor. It’s made with green chiles – I prefer it over red salsa or pico de gallo.
- Tortillas: You can use corn or flour tortillas, your choice.
How To Make Enchilada Casserole
- Because the chicken is already cooked, you just have to saute the bell pepper, onion, and garlic until soft. To complete the chicken mixture you just stir in cream cheese which adds so much creaminess to the chicken casserole.
- The enchilada sauce is made with the salsa and sour cream (you can use any fat content).
- Then it’s just about layering the pan – instead of rolled enchiladas this is a stacked casserole like my southwestern lasagna or bean stuff casserole.
- Cut the tortillas in half as needed to fit in the pan. Make sure to top it all with more cheese!
Expert Tips
- This is amazing served with a drizzle of salsa and some cilantro. You could even add avocado on top if you like.
- If you do not like jack cheese, you could substitute another kind, like cheddar cheese.
- To make it vegetarian, use 2 cans of drained black beans in place of the chicken.
- You could also use cooked and drained ground beef or ground turkey in place of the chicken.
Chicken Enchilada Casserole Recipe
This is the BEST Chicken Enchilada Casserole you'll ever eat! Made with salsa verde, it's cheesey and full of chicken and tons of flavor – and it's easy to make from scratch!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 1 green bell pepper finely diced
- 2 cloves garlic minced
- 40 (113g) cream cheese, softened
- ½ teaspoon ground cumin
- 2 cups (250g) cooked chicken, shredded
- Salt and freshly ground black pepper optional, to taste 16oz (4549) salsa verde → cup (1149) sour cream
- 9 in / 15cm corn tortillas or flour tortillas
- 1½ cups (170g) shredded pepper
- Jack cheese divided
- ¼ cup (14g) finely chopped fresh cilantro (optional), to garnish
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9 × 9-inch (23 * 23cm) baking dish.
- In a large skillet, heat the oil over medium heat. Add the onion, green pepper, and garlic. Cook until softened, about 3 to 4 minutes.
- Add the cream cheese and cumin to the skillet. Stir until the cream cheese is melted and smooth. Stir in the shredded chicken, and season with salt and pepper, to taste. Remove from the heat and set aside.
- To make the sauce, in a medium bowl, whisk the salsa verde and sour cream until smooth.
- Spread ½ cup (120ml) of the sauce in the bottom of the prepared baking dish.
- Place 3 tortillas over the sauce, cutting them in half as needed.
- Layer half of the chicken mixture, ½ cup (57g) cheese, 3 tortillas, and half of the remaining sauce. Repeat the layers, finishing with the remaining 3 tortillas and the remaining sauce.
- Sprinkle the remaining ½ cup (57g) cheese over the top.
- Bake for 23 to 27 minutes or until the cheese is melted and bubbly and the casserole is heated through.
- Remove from the oven and let rest for 5 minutes. Garnish with chopped cilantro before serving, if using.
Recipe Notes
- Store leftovers in an airtight container in the fridge.
- You can assemble the casserole up to 24 hours ahead of baking it.
Recipe Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 44g | Protein: 32g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 74mg | Sodium: 100mg | Potassium: 1119mg | Fiber: 16g | Sugar: 2g | Vitamin A: 1171IU | Vitamin C: 20mg | Calcium: 300mg | Iron: 7mg
Nutritional information not guaranteed to be accurate
