Best 2 Chicken Verde Enchilada Casserole Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our delightful Chicken Verde Enchilada Casserole. This delectable dish combines tender chicken, tangy tomatillo salsa, and a creamy cheese sauce, all enveloped in a warm tortilla blanket. Each bite offers a burst of savory and spicy notes, balanced by the richness of the cheese and the freshness of the salsa.
Accompanying this main course are three equally enticing recipes that cater to diverse tastes and preferences. The Chicken Verde Enchilada Soup is a lighter version of the casserole, perfect for a comforting meal on chilly days. For those who enjoy a hands-on cooking experience, the Homemade Tomatillo Salsa recipe provides step-by-step instructions to create the vibrant salsa from scratch. And for a sweet ending to your Mexican feast, the Tres Leches Cake recipe promises a moist and fluffy cake soaked in three kinds of milk, topped with a velvety whipped cream frosting.
Whether you're craving a hearty casserole, a flavorful soup, a zesty salsa, or a luscious cake, this collection of recipes has something for everyone. Prepare to embark on a culinary journey that will leave your taste buds dancing with delight.
SALSA VERDE CHICKEN CASSEROLE
This is a rich and surprisingly tasty rendition of all the Tex-Mex dishes molded into one packed, beautiful casserole. Best of all, it's ready in only half an hour! -Janet McCormick, Proctorville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish., Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese., Bake, uncovered, at 400° until bubbly, 20-25 minutes. Serve with remaining salsa and, if desired, optional toppings.
Nutrition Facts : Calories 400 calories, Fat 23g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 637mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE
I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better.
Provided by SGRCOOKI
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
- With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 32.6 g, Cholesterol 95 mg, Fat 25.2 g, Fiber 3.7 g, Protein 33.1 g, SaturatedFat 13.2 g, Sodium 955.2 mg, Sugar 2.5 g
Tips:
- Roasting the chicken before shredding adds a delicious smoky flavor to the casserole.
- Use a high-quality, flavorful salsa verde for the best results. You can also make your own salsa verde using fresh tomatillos, cilantro, and jalapeños.
- Be sure to drain the black beans and corn before adding them to the casserole. This will help to prevent the casserole from becoming too watery.
- If you don't have sour cream on hand, you can substitute plain Greek yogurt.
- Top the casserole with your favorite toppings, such as shredded lettuce, diced tomatoes, or sliced avocado.
Conclusion:
This chicken verde enchilada casserole is a delicious and easy-to-make meal that is perfect for busy weeknights. The combination of roasted chicken, salsa verde, black beans, corn, and cheese is irresistible. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and easy dinner, give this chicken verde enchilada casserole a try.
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