Best 6 Salsa Verde Chicken Enchilada Casserole Recipes
**Salsa Verde Chicken Enchilada Casserole: A Flavorful Fusion of Mexican and Italian Cuisines**
Combining the vibrant flavors of Mexican and Italian cooking, the salsa verde chicken enchilada casserole is a delightful dish that tantalizes the taste buds. This hearty casserole features tender chicken enveloped in a zesty salsa verde sauce, all nestled between layers of soft tortillas and melted cheese. The salsa verde, made from fresh tomatillos, cilantro, and jalapeños, adds a bright and tangy flavor profile that perfectly complements the juicy chicken. The dish is then topped with a generous layer of cheese, creating a golden-brown crust that adds a delightful textural contrast. Served with a dollop of sour cream, guacamole, and pico de gallo, this enchilada casserole makes for a satisfying and flavorful meal that is sure to impress dinner guests and family alike. This article provides two variations of the recipe: a classic version and a slow cooker version, allowing readers to choose the method that best suits their cooking preferences and time constraints.
VERDE CHICKEN ENCHILADA CASSEROLE
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.
Provided by Ali
Time 1h
Number Of Ingredients 11
Steps:
- 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.
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.
SALSA VERDE CHICKEN ENCHILADA CASSEROLE
This easy Mexican flavored casserole makes it easy to serve a cheesy, nutrient packed dinner for a crowd.
Provided by Heidi
Time 1h35m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan. Spoon 1 1/4 cups of the sauce over the tortillas then layer 1/3 of the chicken, 1/3 of the butternut squash and 1/3 of the black beans. Top with 1/3 of the cheese and repeat the process 2 more times, but set aside the last layer of cheese.
- Spray one side of a piece of aluminum foil with cooking spray and cover the pan then bake for 60-70 minutes or until the sauce starts to bubble. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
- Remove from the oven and top with sliced olives, green onions and cilantro. Garnish with sour cream, avocado slices and pickled sweet and hot jalapeños.
- **Optional: Sprinkle Cotija cheese on top for a tart cheese burst of flavor.
SALSA VERDE ENCHILADAS
The lime juice really helps to perk up the flavor of these mild enchiladas. If you want them to be spicier you can serve them with hot sauce or chopped jalapenos on the side. Or if you can find it, you can use the Herdez brand salsa verde hot instead of mild. The recipe originated from Good Housekeeping magazine, but I have made changes to suit my family.
Provided by Sooz Cooks
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
- Grease a 13" by 9" glass or ceramic baking dish and set aside.
- In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
- With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
- Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
- Serve with lime wedges.
SALSA VERDE CHICKEN ENCHILADAS
According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.
Provided by Sandeeg2g
Categories Chicken Enchiladas
Time 1h20m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
- Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
- Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
- Puree salsa verde, sour cream, and cilantro in a blender or food processor.
- Heat tortillas in a microwave until soft, 15 to 30 seconds.
- Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
- Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 627.3 calories, Carbohydrate 27.5 g, Cholesterol 157.2 mg, Fat 38.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 20.1 g, Sodium 1343.2 mg, Sugar 6.4 g
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:
- To make the salsa verde, use a variety of fresh herbs, such as cilantro, parsley, and basil. This will give the salsa a more complex flavor.
- If you don't have any fresh herbs on hand, you can use dried herbs instead. Just be sure to use about half the amount of dried herbs as you would fresh herbs.
- Be sure to cook the chicken until it is cooked through before adding it to the casserole. This will help to prevent the chicken from drying out.
- If you don't have any corn tortillas on hand, you can use flour tortillas instead. Just be sure to heat them up before adding them to the casserole.
- You can also add other ingredients to the casserole, such as black beans, corn, or diced tomatoes.
- Be sure to top the casserole with cheese before baking it. This will help to brown the cheese and make the casserole more flavorful.
- Serve the casserole with your favorite toppings, such as sour cream, guacamole, or salsa.
Conclusion:
This salsa verde chicken enchilada casserole is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The salsa verde gives the casserole a fresh and flavorful taste, and the chicken and cheese make it a hearty and satisfying dish. With its simple ingredients and easy-to-follow instructions, this casserole is sure to be a hit with your family and friends.
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