Salsa Verde Chicken Enchilada Casserole

When I think of comfort food, one dish that comes to mind is Salsa Verde Chicken Enchilada Casserole. It’s a perfect blend of flavors that evokes memories of cozy family gatherings and warm summer nights. I remember the first time I made this dish; the vibrant green of the tomatillo salsa and the aroma of melting cheese filled my kitchen, tempting every member of my family. We gathered around the table, eagerly anticipating the first bite. With layers of tortillas, tender chicken, and creamy sauces, this casserole is not just a meal; it’s an experience. Whether you’re hosting friends or simply treating yourself to a cozy night in, this dish brings everyone together.

Ingredients to Make Salsa Verde Chicken Enchilada Casserole

The ingredients for this Salsa Verde Chicken Enchilada Casserole are simple yet impactful. Each one plays a key role in creating the comforting layers that make this dish so special. From the flavorful tomatillo salsa to the creamy sour cream, every ingredient works together harmoniously.

• 2 16-ounce jars Kroger Tomatillo Salsa Verde Mild: This salsa provides a fresh, vibrant base, adding the perfect amount of heat and tang to the dish.
• 1 cup Kroger low-fat sour cream: Creamy and rich, the sour cream balances the spiciness of the salsa while adding a smooth texture.
• 18 small Kroger flour or white corn tortillas: These form the layers of the casserole, giving it structure and flavor.
• ½ pound shredded deli chicken meat: Tender and flavorful, the chicken adds protein and heartiness to the dish.
• 2 cups Kroger pre-diced butternut squash: Adding a touch of sweetness and nutrition, the squash complements the other flavors beautifully.
• 1 16-ounce can Simply Organic black beans, rinsed and drained: Black beans contribute fiber and richness, making the casserole even more filling.
• 4 cups shredded cheese, such as a blend of Monterey Jack and cheddar cheeses: This melty goodness creates a golden, bubbling top that is simply irresistible.
• 1 3-ounce can Kroger sliced olives, drained: Olives provide a briny bite that enhances the overall flavor profile.
• 3 green onions, chopped: These add a fresh, crisp element that brightens the dish.
• ? cup chopped fresh cilantro: A sprinkle of cilantro enhances the flavors and adds a pop of color.
• Sour cream, sliced avocado, and pickled sweet and hot jalapeño peppers: These toppings are the finishing touches, adding creaminess and tang.

How to Make Salsa Verde Chicken Enchilada Casserole

Making the Salsa Verde Chicken Enchilada Casserole is a fun and satisfying experience. The process is straightforward, allowing you to build layers of flavor that meld beautifully in the oven. Here’s how to create this delicious dish step by step.

1. First, preheat your oven to 400 degrees F. It’s essential to ensure that the oven is hot enough to bubble the sauce and melt the cheese perfectly.
2. Next, spray a 9 X 11 inch baking pan with cooking spray to prevent sticking. This step is crucial, as you want to be able to serve the casserole without it falling apart!
3. In a large bowl, mix together the tomatillo salsa verde and sour cream. This creamy mixture will coat the layers and infuse them with flavor.
4. Spread 1 cup of this sauce mixture on the bottom of the prepared pan. This forms the base of your casserole and keeps the tortillas moist.
5. Layer 6 of the small tortillas on top of the sauce, ensuring they cover the bottom completely. The tortillas will soak up the flavors as they bake.
6. Spoon 1 ¼ cups of the sauce over the tortillas, ensuring an even coating.
7. Next, layer in the shredded chicken, butternut squash, and black beans. You want to create a hearty filling that will flavor each bite.
8. Top this layer with some of the shredded cheese. Repeat the entire process two more times, building layers of flavor and texture.
9. For the final layer, set aside the last portion of cheese to top it later. This will ensure a beautifully melted and golden crust.
10. Cover the pan with a piece of aluminum foil that’s been sprayed on one side with cooking spray. This will help keep the moisture in while it bakes.
11. Place the covered casserole in the oven and bake for 60 to 70 minutes, or until the sauce begins to bubble.
12. Once it’s bubbly, carefully remove the foil and top the casserole with the remaining cheese. Return it to the oven and bake until the cheese is melted and slightly golden, about 10 more minutes.
13. Remove the casserole from the oven and let it sit for a few minutes. Then, top with sliced olives, chopped green onions, and cilantro for added flavor and freshness.
14. Finally, serve the casserole garnished with dollops of sour cream, slices of avocado, and pickled jalapeños. This will take your dish from delicious to extraordinary!

Helpful Notes about Salsa Verde Chicken Enchilada Casserole

Here are some notes to keep in mind while making the Salsa Verde Chicken Enchilada Casserole. These tips will help you perfect your dish.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Freezing: This casserole freezes well. Assemble it without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Pairing: Serve with a fresh side salad or some corn on the cob for a complete meal.
• Customization: Feel free to add your favorite vegetables, such as bell peppers or zucchini, to the layers for extra nutrition.
• Serving size: This recipe is perfect for feeding a crowd, so consider doubling it for gatherings or meal prep.

Best Served With

When it comes to serving Salsa Verde Chicken Enchilada Casserole, there are so many delightful options. Here are some fantastic ideas to elevate your meal:

• Fresh Green Salad: Pair with a crisp green salad tossed with a light vinaigrette to balance the richness of the casserole.
• Spanish Rice: A side of fluffy Spanish rice is a classic complement, soaking up the delicious sauce.
• Cornbread: Serve warm cornbread for a touch of sweetness that pairs beautifully with the savory flavors.
• Guacamole: A generous scoop of guacamole adds creaminess and takes the dish to another level.
• Pico de Gallo: Fresh pico de gallo adds brightness and texture, making for a delightful contrast.
• Chips and Salsa: Serve with crispy tortilla chips and extra tomatillo salsa on the side for dipping.
• Occasions: This casserole is perfect for family dinners, potlucks, or even festive gatherings like Cinco de Mayo!

FAQ

Conclusion

In summary, the Salsa Verde Chicken Enchilada Casserole stands out as a comforting and delicious meal that’s perfect for gatherings or cozy family dinners. I encourage you to try this recipe and make it your own; it’s a wonderful way to bring flavors and loved ones together. Enjoy the process, and I hope it becomes a staple in your kitchen!

Salsa Verde Chicken Enchilada Casserole

The ultimate comfort food, Salsa Verde Chicken Enchilada Casserole is a creamy, cheesy delight perfect for easy weeknight dinners. With layers of tortillas, tender chicken, and zesty salsa, this dish will satisfy all your cravings. Make it tonight and bring the family together!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 16-ounce jars Kroger Tomatillo Salsa Verde Mild
• 1 cup Kroger low-fat sour cream
• 18 small Kroger flour or white corn tortillas
• ½ pound shredded deli chicken meat
• 2 cups Kroger pre-diced butternut squash
• 1 16-ounce can Simply Organic black beans, rinsed and drained
• 4 cups shredded cheese such as a blend of Monterey Jack and cheddar cheeses
• 1 3-ounce can Kroger sliced olives
• 3 green onions, chopped
• ? cup chopped fresh cilantro
• Sour cream for topping
• sliced avocado for topping
• pickled sweet and hot jalapeño peppers for topping

Equipment

• Chef's Knife
• Blender
• Cutting Board
• Oven
• Mixing Bowl
• Frying Pan
• Baking Sheet
• Food Processor

Method

 

1. Preheat the oven to 400 degrees F.
2. Spray a 9 X 11 inch baking pan with cooking spray.
3. In a large bowl, mix the tomatillo salsa verde with the sour cream.
4. Spread 1 cup of the sauce on the bottom of the pan.
5. Layer 6 of the small tortillas on the bottom of the pan.
6. Spoon 1 ¼ cups of the sauce over the tortillas then layer in the shredded chicken, butternut squash, and black beans.
7. Top with some of the shredded cheese and repeat the process 2 more times.
8. Set aside the last layer of cheese.
9. Cover the pan with a piece of aluminum foil sprayed with cooking spray and bake for 60-70 minutes.
10. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
11. Remove from the oven and top with sliced olives, green onions, and cilantro.
12. Garnish with sour cream, sliced avocado, and pickled sweet and hot jalapeños.
13. Optional: Sprinkle Cotija cheese on top for a tart cheese burst of flavor.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
• Tip 2: This casserole freezes well. Assemble it without baking, wrap tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
• Tip 3: Serve with a fresh side salad or some corn on the cob for a complete meal.
• Tip 4: Feel free to add your favorite vegetables, such as bell peppers or zucchini, to the layers for extra nutrition.
• Tip 5: This recipe is perfect for feeding a crowd, so consider doubling it for gatherings or meal prep.

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Meet Zara Knight

I founded Zest Home Recipes because I believe home cooking should never be boring. My mission is to wake up your palate with recipes that are vibrant, easy, and full of life. I personally cook, photograph, and approve every dish on this site to ensure it brings a spark of joy and a burst of flavor to your kitchen table.