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Salsa Verde Chicken Enchilada Casserole

Fresh, easy, and delicious salsa verde chicken enchiladas are bursting with flavor and take less than an hour to make
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken enchiladas, enchilada casserole, enchiladas, meal prep, salsa verde chicken enchiladas
Servings: 6 people

Equipment

  • 9x9 baking dish

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 lb chicken breast cut into strips or cubes
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp black pepper
  • pinch salt
  • 1 lime- juice
  • 1/2 c minced onion
  • 10 oz can of tomatoes and chilies Rotel or something similar
  • 16 oz salsa verde
  • 1 c shredded Colby jack or Mexican blend cheese
  • 1/2 c sour cream
  • 1/2 c queso fresco block
  • 1/4 c fresh minced cilantro
  • 8-12 6" corn tortillas

Instructions

  • Season the chicken breast with salt and pepper, cumin, and paprika. Add to a large skillet or medium heat with olive oil, lime juice, minced garlic, and chopped onion. Once the chicken has cooked halfway and is ready to be flipped for the first time, add an undrained can of tomatoes and chilies
  • Once the chicken is fully cooked and the tomatoes and onions are cooked down, turn the heat to low and remove the chicken, moving it to a large bowl. Shred the chicken with two forks
  • Preheat the oven to 400
  • In the skillet with the tomatoes and onions, stir in the jar of salsa verde, chopped cilantro, sour cream, queso fresco, and half of the Colby jack. Stir until everything is melted and well combined
  • In a 9x9 baking dish, scoop out enough sauce to just cover the bottom of the dish. Make your first layer of tortillas, covering the dish evenly
  • Add the chicken back into your sauce on the stove and mix well. Add a layer of enchilada filling on top of the tortillas, and sprinkle with extra cheese if desired. Repeat the layering of tortillas, filling, and cheese until the filling is gone- there should be enough to make 3 layers of filling
  • On top of the last layer of chicken filling, add one last layer of tortillas and cover with cheese. Bake for 20 minutes
  • Once removed from the oven, top the enchiladas with fresh cilantro. Serve with avocado, sour cream, salsa, or topping of choice