Salsa Verde Chicken Enchilada Casserole
User Reviews
4.4
Salsa Verde Chicken Enchilada Casserole
Description
This casserole features multiple layers starting with a base of tomatillo salsa verde blended with sour cream for a creamy, slightly tangy sauce. The layers of small flour or white corn tortillas provide structure and softness after baking.
Shredded deli chicken offers tender protein, offset by butternut squash which adds subtle sweetness and a firm texture. Black beans contribute earthiness and creaminess, while a blend of Monterey Jack and cheddar cheeses melts throughout to bind the casserole with smooth, savory richness. Baking with foil traps steam allowing the flavors to meld and the squash to soften.
Once baked, the casserole is garnished with sliced olives, chopped green onions, and fresh cilantro, introducing brightness, saltiness, and freshness. Additional sour cream, sliced avocado, and pickled jalapeños complement the dish with cooling, creamy, and piquant notes. Optionally, Cotija cheese adds a sharp, crumbly contrast.
Ingredients
- 2 16- ounce Tomatillo Salsa Verde about 4 cups, Kroger brand, mild, jars
- 1 cup sour cream Kroger brand, low-fat
- 18 flour tortilla small, Kroger brand, or white corn tortillas
- ½ pound chicken meat shredded deli
- 2 cups butternut squash pre-diced
- 1 16- ounce black beans rinsed and drained, canned, Simply Organic brand
- 4 cups cheese such as a blend of Monterey Jack and cheddar cheeses, shredded
- 1 3- ounce olives drained, canned, sliced, Kroger brand
- 3 green onions , chopped
- ⅓ cup cilantro chopped, fresh
- 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.
User Reviews
Overall Rating
4.4
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