Chicken Enchilada Casserole Verde Recipe
When I first made this chicken enchilada casserole verde, it quickly became a family favorite. The layers of tender chicken, vibrant veggies, creamy cheese, and zesty green enchilada sauce create a dish that’s hearty and satisfying. It’s perfect for a busy weeknight or a casual dinner with friends.
What I love most is how easy it is to whip up, using ingredients I often already have on hand. Plus, the leftovers (if there are any!) are just as amazing the next day.
Credit: gimmesomeoven
Ingredients
Here’s everything you’ll need to make this flavorful casserole. I’ve included some tips along the way!
- 1 tablespoon olive oil
(Perfect for sautéing the veggies without overwhelming the flavors.) - 1 medium white onion, diced
(Adds a touch of sweetness and depth. Dice evenly for consistent cooking.) - 1 large poblano or green bell pepper, diced
(Provides a mild heat or sweetness, depending on which you choose.) - 2 (15-ounce) cans beans, rinsed and drained (I use pinto beans)
(Packed with protein and fiber; feel free to experiment with black beans.) - 1 (8-ounce) can whole kernel corn, drained
(For a bit of sweetness and texture.) - 2 handfuls fresh baby spinach
(Use fresh! Frozen spinach can make the casserole too watery.) - 3 cups shredded cooked chicken (about 1.5 pounds)
(Rotisserie chicken is a great shortcut, or bake and shred your own.) - 3 cups green enchilada sauce
(Go homemade if you have time; it’s worth it, but store-bought works.) - 12 corn tortillas, halved
(Cutting them helps layer more evenly and avoids clumping.) - 3 cups shredded Monterey Jack or Mexican blend cheese
(Grating fresh cheese melts better and tastes creamier.) - Toppings of choice: chopped cilantro, diced red onion, sliced green onion, diced avocado, or sour cream
(These toppings bring a fresh and vibrant finish.)
Note: This recipe makes approximately 6 hearty servings.
Variations
Want to make the recipe your own? Try these tweaks!
- Dairy-Free: Swap out the cheese for a dairy-free alternative or skip it altogether for a lighter version.
- Vegetarian: Replace the chicken with more beans, roasted sweet potatoes, or sautéed mushrooms.
- Extra Heat: Add a diced jalapeño or sprinkle in some crushed red pepper.
- Low-Carb: Skip the tortillas and layer zucchini slices or roasted cauliflower instead.
Cooking Time
This dish comes together quickly, making it ideal for busy schedules.
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Equipment You Need
Here’s what you need to make the process smooth and efficient:
- Large sauté pan (For cooking the veggie and bean mixture.)
- 9×13-inch baking dish (The perfect size for layering the casserole.)
- Sharp knife and cutting board (To dice the veggies and chicken.)
- Aluminum foil (For covering the casserole while it bakes.)
- Grater (If you’re shredding cheese fresh, which I highly recommend.)
How to Make Chicken Enchilada Casserole Verde?
This recipe is so easy to follow, even on a hectic day. Each step is designed to make the most of your time and ingredients.
Sauté the Filling
Begin by preheating your oven to 375°F and misting your baking dish with cooking spray. Heat olive oil in a large sauté pan over medium heat. Add the diced onion and poblano pepper, cooking until softened, about 6-7 minutes. Stir in the beans, corn, spinach, chicken, and 2 cups of enchilada sauce. Cook for another 2-3 minutes to combine the flavors, then remove from heat.
Layer the Casserole
Spread ½ cup of the remaining enchilada sauce evenly on the bottom of the baking dish. Add a layer of tortilla halves to cover the surface. Spoon one-third of the filling mixture over the tortillas, followed by one-third of the cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese and sauce on top.
Bake It to Perfection
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. The aroma filling your kitchen at this point is incredible!
Serve and Enjoy
Once out of the oven, allow the casserole to rest for 5 minutes. This helps it set up so it’s easier to serve. Add your favorite toppings right before serving for added freshness and flair.
Credit: gimmesomeoven
Additional Tips for Making This Recipe Better
These little tricks make a big difference! Here’s what I’ve learned.
- Toast the tortillas before layering to prevent sogginess.
- Use freshly grated cheese for the best melt and flavor.
- Don’t skip the resting time after baking; it makes slicing much cleaner.
- If using store-bought enchilada sauce, taste it first and adjust with a pinch of salt or lime juice if needed.
- Add a handful of sautéed zucchini or mushrooms if you want to boost the veggie content further.
How to Serve Chicken Enchilada Casserole Verde?
This casserole is a complete meal on its own, but a few finishing touches can elevate the dining experience. Garnish with fresh cilantro, diced avocado, and a dollop of sour cream for a colorful, irresistible plate. Pair it with a side of Mexican rice or a crisp green salad for extra variety. And if you’re feeling festive, serve alongside margaritas or fresh limeade.
Nutritional Information
This dish offers a balance of hearty and nutritious elements. Here’s an approximate breakdown per serving:
- Calories: 420
- Protein: 28g
- Carbohydrates: 34g
- Fat: 19g
Make Ahead and Storage
This casserole is perfect for meal planning or preparing ahead for a special occasion.
- To Store: Cover tightly and refrigerate for up to 3 days.
- To Freeze: Assemble the entire dish but don’t bake it. Wrap well and freeze for up to 3 months. Thaw overnight before baking.
- To Reheat: Warm individual portions in the microwave or reheat the entire dish in the oven at 350°F until heated through.
Why You’ll Love This Recipe?
This casserole checks all the boxes for a go-to meal!
- Easy to Prepare: With simple steps and everyday ingredients, it’s a breeze to make.
- Customizable: Adjust the ingredients to fit your preferences or dietary needs.
- Crowd-Pleaser: It serves a hungry group or offers leftovers for the week.
- Bold, Comforting Flavors: The green enchilada sauce, cheese, and spices create an unbeatable combination.
- Make-Ahead Friendly: Perfect for busy weeknights or prepping in advance for family dinners.
Dive into this recipe and enjoy every delicious, cheesy bite. It’s sure to become a staple in your kitchen just like it has in mine!
Chicken Enchilada Casserole Verde Recipe
Ingredients
Method
- Begin by preheating your oven to 375°F and misting your baking dish with cooking spray. Heat olive oil in a large sauté pan over medium heat. Add the diced onion and poblano pepper, cooking until softened, about 6-7 minutes. Stir in the beans, corn, spinach, chicken, and 2 cups of enchilada sauce. Cook for another 2-3 minutes to combine the flavors, then remove from heat.
- Spread ½ cup of the remaining enchilada sauce evenly on the bottom of the baking dish. Add a layer of tortilla halves to cover the surface. Spoon one-third of the filling mixture over the tortillas, followed by one-third of the cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese and sauce on top.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. The aroma filling your kitchen at this point is incredible!
- Once out of the oven, allow the casserole to rest for 5 minutes. This helps it set up so it’s easier to serve. Add your favorite toppings right before serving for added freshness and flair.
Notes
- Toast the tortillas before layering to prevent sogginess.
- Use freshly grated cheese for the best melt and flavor.
- Don’t skip the resting time after baking; it makes slicing much cleaner.
- If using store-bought enchilada sauce, taste it first and adjust with a pinch of salt or lime juice if needed.
- Add a handful of sautéed zucchini or mushrooms if you want to boost the veggie content further.
