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chicken enchilada casserole verde recipe
Ash Tyrrell

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.