For this EASY Salsa Verde Chicken Enchilada Stack recipe, we lighten-up on the cheese and rely on super flavorful Roasted Tomatillo Salsa to hold things together. This fantastic recipe is weeknight perfect, and the leftover reheat well the next day.
We must be well on to our way to summer, because I’m all about Mexican! This time of year, I crave Mexicans foods – and I mean good Mexican dishes with bright, fresh ingredients like lime, cilantro, peppers, chiles, and such. The good stuff. Like the Zucchini, Black Bean, and Corn Tacos recipe I posted last week and this amazing new casserole.
With my newly rekindled love for Roast Tomatillo Salsa, I immediately set out to use it in a super easy, comforting casserole. And this was good ….reeeeeeaally good. Tasty layers of chicken, salsa verde, tortillas, and cheese – this recipe is very easy to make and the leftovers are insanely delicious too (score for me for lunches at work!).
For the sake of our waistlines, I didn’t add any cream sauce or go overboard with the cheese, so don’t expect this to be gooey – it isn’t. As I’ve said, I don’t like heavy Mexican dishes dripping with cheese or grease anyway. Instead, the bright and naturally creamy tomatillo salsa is enough to soften the tortillas and make this whole dish come together and just be awesome.
Salsa Verde Chicken Enchilada Stack
- meat from 1 rotisserie chicken chopped, skin and bones discarded (~4 c)
- 18 white corn tortillas
- cooking spray
- 3 c <a title="Roasted Tomatillo Salsa Salsa Verde" href="http://ericasrecipes.com/2014/05/roasted-tomatillo-salsa-verde/">Roasted Tomatillo Salsa
- 3 c shredded Monterrey Jack cheese
- garnish: chopped fresh cilantro reduced fat sour cream
- Heat oven to 350F.
- To prepare the tortillas: Heat a nonstick skillet on medium-high heat. Lightly spray with cooking spray and add a tortilla or two, depending on the size of the pan. Spray the top side of the tortilla lightly with cooking spray. Lightly toast the tortillas, flipping once. Set aside.
- In a 13x9-in baking dish. spread 1/2 c Roasted Tomatillo Salsa. Then layer 6 tortillas to cover the bottom of the dish, overlapping a bit and going up the sides. Then add half the chicken, 1 c salsa, and 1 c cheese. Repeat layering 6 tortillas, the remaining chicken, 1 c salsa, and 1 c cheese. Top with the remaining 6 tortillas, 1/2 c salsa, and 1 c cheese.
- Cover baking dish with foil. Bake at 350F for 20-25 minutes until heated through and all the cheese is melty. Serve topped with a dollop of reduced fat sour cream and chopped fresh cilantro. Yield: 6-8 servings.