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Salsa Verde Chicken Enchilada Casserole
4.4 from 81 votes

Salsa Verde Chicken Enchilada Casserole

The Salsa Verde Chicken Enchilada Casserole layers shredded chicken, butternut squash, black beans, tortillas, and cheese, all baked in a mild tomatillo salsa verde mixed with sour cream. Topped with olives, green onions, and cilantro, this casserole offers creamy, savory, and mildly tangy flavors with varied textures from the vegetables, beans, and melted cheese.

Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
Course: Dinner, Others

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

    Cup of Yum
  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. **Optional: Sprinkle Cotija cheese on top for a tart cheese burst of flavor.