So many of you have made and loved my traditional (red) chicken enchilada casserole that I thought it would be fun to try out a verde (green) version this fall. Similar to the original recipe, I layered it up with lots of corn tortillas, chicken, cheese, beans, and a huge skillet full of veggies. But this time, I added in lots of poblano peppers and fresh spinach to make it extra verde. Plus if you look closely, there’s an entire batch of green chile enchilada sauce layered in there as well. And sure enough, just as I had hoped…
…it was verdelicious.;)
This recipe also makes a very big batch, which makes this casserole perfect for feeding a crowd, or portioning out for meal planning for the week ahead, or even wrapping up to take to a friend in need — whatever your week may call for. Enchiladas always have a way of hitting the spot. So let’s get to it.
As I shared last Friday, it’s my go-to recipe and a million times better than the stuff in the can. Plus, it’s easy to make in about 15 minutes. It’s naturally nice and mild (although it’s easy to make it spicier if you’d like). It’s made with a canned green chile base (not tomatillos). And it’s super delicious in this recipe.
That said, I also tried making this recipe with tomatillo salsa verde, which was delicious as well. So if you’re in a hurry — or if you just really love tomatillos — feel free to opt for homemade or store-bought salsa verde instead.
Verde Chicken Enchilada Casserole Ingredients:
The joy of enchilada casseroles is that they are super customizable when it comes to ingredients. So feel free to sub/add in any of your favorite fillings here. I like to use:
This Verde Chicken Enchilada Casserole recipe is layered with your favorite chicken enchilada fillings, and baked up with the most delicious homemade green enchilada sauce. See suggestions above for how to customize your recipe to taste.
3 cups shredded Monterrey Jack or Mexican blend cheese
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and pepper and sauté for 6-7 minutes, or until softened. Stir in the beans, corn, spinach, chicken, and 2 cups enchilada sauce, and stir until evenly combined. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.
*To make this recipe gluten-free, double check the labels of all ingredients to ensure that they are certified gluten-free.