Salsa Verde Chicken Enchilada Casserole
User Reviews
4.4
81 reviews
Good
Salsa Verde Chicken Enchilada Casserole
Report
This easy Mexican flavored casserole makes it easy to serve a cheesy, nutrient packed dinner for a crowd.
Share:
Ingredients
- 2 16- ounce jars Kroger Tomatillo Salsa Verde Mild , about 4 cups
- 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 , drained
- 3 green onions , chopped
- ⅓ cup chopped fresh cilantro
- sour cream , sliced avocado and pickled sweet and hot jalapeño peppers
Instructions
- 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 ¼ cups of the sauce over the tortillas then layer ⅓ of the chicken, ⅓ of the butternut squash and ⅓ of the black beans. Top with ⅓ 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.
Genuine Reviews
User Reviews
Overall Rating
4.4
81 reviews
Good
Other Recipes
You'll Also Love
