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A close-up of two plates each with a serving of creamy chicken enchilada casserole topped with fresh cilantro and dollops of sour cream. A glass baking dish with more casserole is visible in the background. Forks are placed on the plates.
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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 Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Dorothy Kern
Cost: $10

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.

Notes

  • Store leftovers in an airtight container in the fridge.
  • You can assemble the casserole up to 24 hours ahead of baking it.
Recipe reprinted with permission from Everyday Comfort by Holly Nilsson. 

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

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