Chicken Enchilada Casserole Verde Recipe
If you’re craving something comforting, hearty, and packed with vibrant flavors, then this Chicken Enchilada Casserole Verde is the perfect dish for you.
This recipe brings together the best of Mexican-inspired cuisine with the ease of a casserole. Instead of rolling individual enchiladas, you get all the same delicious flavors in a simplified, layered casserole form. With tender chicken, tangy salsa verde, creamy cheese, and soft tortillas all baked together, this dish is an explosion of taste and texture in every bite.
This recipe is not only a crowd-pleaser but also a breeze to prepare. It’s perfect for a weeknight dinner, potluck, or any gathering where you want to impress with minimal effort. Plus, it’s easy to customize, so you can adjust the ingredients to suit your taste or dietary needs.
Preparing the Chicken
The foundation of this dish is tender, flavorful chicken. Here’s how to prepare it:
Step 1: Season and Sear the Chicken
- Season the Chicken: Start by seasoning the chicken breasts with salt and pepper on both sides.
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken breasts to the pan.
- Sear the Chicken: Cook the chicken for about 5-7 minutes on each side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for a few minutes.
Step 2: Shred the Chicken
- Shred the Chicken: Once the chicken has cooled slightly, use two forks to shred it into bite-sized pieces. This shredded chicken will absorb the flavors of the salsa verde beautifully when baked.
Making the Salsa Verde
A homemade salsa verde is what really sets this casserole apart. It’s bright, tangy, and full of fresh flavors. Here’s how to make it:
Step 1: Prepare the Tomatillos and Jalapeños
- Boil the Vegetables: Place the tomatillos, jalapeños, and garlic cloves in a medium saucepan. Add enough water to cover the vegetables, then bring to a boil over medium-high heat. Boil for about 5-7 minutes, or until the tomatillos are soft and have changed color to a dull green.
- Drain and Cool: Once boiled, drain the vegetables and allow them to cool slightly.
Step 2: Blend the Salsa Verde
- Blend the Ingredients: In a blender or food processor, combine the boiled tomatillos, jalapeños, and garlic with the chopped onion, cilantro, lime juice, and salt. Blend until the mixture is smooth and well combined. Taste and adjust the seasoning with more salt or lime juice as needed.
Step 3: Simmer the Salsa
- Simmer for Depth: Pour the blended salsa verde into a saucepan and simmer over medium heat for about 10 minutes. This step allows the flavors to deepen and the salsa to thicken slightly, making it perfect for the casserole.
Assembling the Casserole
With your chicken and salsa verde ready, it’s time to assemble the casserole. Here’s how:
Step 1: Preheat the Oven
- Preheat to 375°F (190°C): Preheat your oven so it’s ready when you’ve assembled the casserole.
Step 2: Prepare the Baking Dish
- Grease the Dish: Lightly grease a 9×13-inch baking dish with cooking spray or a bit of olive oil. This will prevent the casserole from sticking and make it easier to serve.
Step 3: Layer the Ingredients
- First Layer: Start by spreading a thin layer of salsa verde on the bottom of the baking dish. This prevents the tortillas from sticking and adds flavor to every bite.
- Tortilla Layer: Place a layer of corn tortillas over the salsa verde. It’s okay if they overlap a little.
- Shredded Chicken: Add a layer of shredded chicken on top of the tortillas.
- Cheese Layer: Sprinkle a portion of the shredded Monterey Jack cheese over the chicken.
- Sour Cream and Chilies: Spread a layer of sour cream over the cheese, followed by a scattering of diced green chilies.
- Repeat: Continue layering with salsa verde, tortillas, chicken, cheese, sour cream, and chilies until you’ve used up all the ingredients. You should have several layers, ending with a layer of tortillas and a generous topping of cheese.
Step 4: Pour Over Chicken Broth
- Add Moisture: Before baking, pour the chicken broth evenly over the casserole. This helps to moisten the tortillas and blend the flavors as they bake.
Baking the Casserole
Now that your casserole is assembled, it’s time to bake it to cheesy, bubbly perfection.
Step 1: Bake
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. This helps to keep the casserole moist and allows all the flavors to meld together.
- Uncover and Bake: After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Step 2: Let It Rest
- Rest Before Serving: Once the casserole is done, remove it from the oven and let it rest for about 10 minutes. This allows the layers to set and makes it easier to cut and serve.
Serving Suggestions
This Chicken Enchilada Casserole Verde is a meal in itself, but here are some serving suggestions to make your dinner complete:
- Serve with Rice: A side of Mexican rice or cilantro-lime rice pairs perfectly with this casserole.
- Add a Salad: A fresh green salad with avocado, tomatoes, and a light vinaigrette can balance the richness of the casserole.
- Top with Guacamole: Fresh guacamole adds a creamy, cooling contrast to the tangy salsa verde.
- Serve with Beans: Refried beans or black beans are classic sides that go well with enchiladas.
Tips for the Best Chicken Enchilada Casserole Verde
- Use Fresh Ingredients: Fresh tomatillos, cilantro, and lime juice make all the difference in the flavor of the salsa verde.
- Don’t Overcook the Chicken: Be careful not to overcook the chicken when searing it. Overcooked chicken can become dry, but in this casserole, the chicken stays moist and flavorful.
- Layer Wisely: Make sure to evenly distribute the ingredients as you layer them to ensure each bite is balanced.
- Let It Rest: Allowing the casserole to rest after baking is crucial. It helps the layers set and makes serving easier.
Variations and Substitutions
This casserole is highly customizable, so feel free to experiment with these variations:
- Vegetarian Version: Substitute the chicken with sautéed vegetables like zucchini, bell peppers, and mushrooms. Use vegetable broth instead of chicken broth.
- Spicier Casserole: Add more jalapeños or use serrano peppers in the salsa verde for extra heat.
- Cheese Options: Try using a combination of cheeses like pepper jack, queso fresco, or even a sprinkle of cotija on top.
- Gluten-Free Option: Ensure the corn tortillas are certified gluten-free, and this dish will be naturally gluten-free.
- Creamier Casserole: Add a layer of cream cheese or use a cream-based soup (like cream of chicken) mixed into the sauce for a creamier texture.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (based on 8 servings):
- Calories: 400-450 calories
- Protein: 25-30 grams
- Fat: 20-25 grams
- Carbohydrates: 30-35 grams
- Fiber: 4-6 grams
- Sugars: 2-4 grams
- Sodium: 800-1000 mg
Conclusion
This Chicken Enchilada Casserole Verde is everything you love about enchiladas but in an easier, casserole form. It’s perfect for busy weeknights, family gatherings, or any time you’re craving a comforting, flavorful meal. The homemade salsa verde brings a fresh, tangy, and slightly spicy flavor that complements the tender chicken and melted cheese beautifully. And with its vibrant layers, this casserole is as visually appealing as it is delicious.
So, the next time you’re in the mood for something cheesy, comforting, and full of bold flavors, give this Chicken Enchilada Casserole Verde a try. It’s sure to become a favorite in your household.
FAQs
- Can I make this casserole ahead of time? Yes, you can assemble the casserole up to 24 hours in advance and store it in the refrigerator. When ready to bake, just add an extra 10 minutes to the baking time.
- Can I freeze this casserole? Absolutely! Assemble the casserole, but don’t bake it. Cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to eat, bake from frozen at 375°F for about 60-70 minutes.
- What can I use instead of tomatillos for the salsa verde? If you can’t find tomatillos, you can substitute with green tomatoes or even store-bought salsa verde. However, the flavor will be slightly different.
- Can I use flour tortillas instead of corn tortillas? While corn tortillas are traditional for enchiladas, you can use flour tortillas if you prefer. Just note that they will be softer and slightly more doughy.
- How do I store leftovers? Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire casserole in the oven until heated through.
Chicken Enchilada Casserole Verde Recipe
If you're craving something comforting, hearty, and packed with vibrant flavors, then this Chicken Enchilada Casserole Verde is the perfect dish for you. This recipe brings together the best of Mexican-inspired cuisine with the ease of a casserole. Instead of rolling individual enchiladas, you get all the same delicious flavors in a simplified, layered casserole form. With tender chicken, tangy salsa verde, creamy cheese, and soft tortillas all baked together, this dish is an explosion of taste and texture in every bite.
Ingredients
- 12 ounces chicken
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning – I like to use a chili powder blend!
- 6 ounces Mexican style beer – OR! Use some chicken broth instead
- 1 small onion chopped
- 2 poblano peppers chopped
- 1-2 jalapeno peppers chopped (optional for more heat)
- 4 cloves garlic minced
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups Tomatillo Salsa
- 1 can black beans 15 ounces
- 8 corn tortillas You can use flour tortillas as well
- 1 cup shredded white cheddar cheese (or use Monterrey Jack or Pepper Jack)
- Fresh chopped cilantro for serving
Instructions
For the chicken, drizzle with olive oil and sprinkle with the taco seasonings and salt and pepper.
Heat a large oven-safe skillet or pan to medium heat. Add the chicken and sear each side about 2 minutes each. Add beer or chicken broth and reduce heat. Simmer about 15-20 minutes, or until the chicken is cooked through and you can shred it with a fork. Remove from heat and add to a mixing bowl. Shred the chicken up with a couple forks.
Add oil to the same skillet and heat.
Add onions and peppers. Cook about 5 minutes to soften.
Add garlic and stir. Cook 1 more minute.
Add salt and pepper to taste, cumin and oregano. Stir.
Add the cooked seasoned vegetables to the mixing bowl with the cooked chicken, then add the tomatillo salsa and black beans. Stir to incorporate.
In the same pan, spoon some of the chicken mixture onto the bottom of the pan.
Layer on half of the tortillas, then half of the remaining chicken mixture and the shredded cheese. Repeat with the remaining tortillas, then remaining chicken mixture, then the remaining cheese.
Set oven to broil.
Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted. You can also bake it at 350 degrees for 15 minutes, if preferred.
Sprinkle with chopped cilantro and serve!