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Salsa Verde Chicken Enchilada Casserole

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!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.