This Stacked Green Chicken Enchilada Casserole features tender chicken breast, two types of cheese, green salsa verde and sour cream layered between corn tortillas. With only 8 ingredients and 10 minutes of prep, this bake is not only ridiculously delicious, it is also insanely easy! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
OptionalToppings:Lime Wedges, Sliced Avocado or Guacamole, Green Onion
Instructions
Preheat oven to 375 degrees F. Spray a 9-inch baking dish with non-stick cooking spray.
Start enchilada casserole: Spread ½ cup of the salsa verde into the bottom of the prepared baking dish. Cut 1 tortilla in ¼ and place them in the corners of the pan. Cut 2 tortillas in half and place them in the sides of the pan. Finally, layer the last tortilla in the middle.
Layer with the good stuff: Top with half of the chicken, half of the red onion, half of the chiles, half of the sour cream, one third of the remaining salsa and one third of the cheeses. Then, repeat the layer. Finish the enchilada casserole with a final layer of the remaining tortillas, salsa and cheeses.
Bake: Transfer to the oven and bake until sauce is bubbling and cheese is melted, about 25-35.
Garnish: Remove the casserole from the oven and place on a wire cooling rack. Allow the enchiladas to cool slightly (3-5 minutes) before topping with optional garnishes, such as pico, cilantro, avocado, and sour cream.
Serve: Cut the casserole into 6-8 portions and enjoy immediately.
Video
Notes
Salsa: You can either use store bought or homemade salsa verde. If using store bought, look for a quality brand you trust, because some of the (cheaper) varieties are quite salty.
Chicken: You can either shred or chop the cooked chicken depending of your preference. And, you can either cook your own chicken, purchase a rotisserie or buy those packs of chopped, cooked chicken breast. As long as you have about 2 ½ cups of cooked chicken, it doesn’t really matter what route you take, just make or buy what you like.
Cheese: I always recommend buying the blocks of cheese and shredding them yourself. The pre-shredded stuff has preservatives which make the flavor (and texture) sub-par.
Tortillas: You will need to warm the tortillas a bit before stacking. It's easiest to do this in the microwave:
Warming tortillas in the microwave: Place half (6 each) of the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave the tortillas in 30-second bursts until warmed throughout. Repeat with remaining tortillas.
However, you can use the oven if you prefer: Wrap half of the tortillas in aluminum foil and repeat with remaining tortillas. Place in a 350 degree F oven for 15-18 minutes, or until warmed through.
Stacking chicken enchiladas: You can stack the tortillas in the casserole dish however you like, but I found cutting some of them into ¼’ths (for the corners of the pan) and ½’s for the sides of the pan works best. (See the video for reference on how I did it!)
Nutritional information is an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.