This easy Mexican casserole with chicken, salsa verde, and corn tortillas is a dinner idea for the whole family. Naturally gluten-free, this chicken enchilada casserole uses rotisserie chicken for speedy prep and a delicious homemade salsa verde. The result is a healthy enchilada stack, perfect for a weeknight.
This recipe was originally posted May 2014, then updated January 2020.
Tasty layers of chicken, salsa verde, tortillas, and cheese – this Mexican casserole recipe is very easy to make and the leftovers are insanely delicious too.
Often, I crave Mexicans foods – and I mean good Mexican dishes with bright, fresh ingredients like lime, cilantro, peppers, chiles, and such. I do not like heavy Mexican dishes dripping with cheese or grease anyway.
With a newly rekindled love for Roast Tomatillo Salsa, I set out to use it in a super easy, comforting Mexican casserole. And this was good ….like, reeeeeeaally good.
Is this Mexican casserole with chicken healthy?
For this EASY enchilada stack recipe, I lightened-up on the cheese and instead relied on super flavorful Roasted Tomatillo Salsa to hold things together.
My Roasted Tomatillo Salsa (which is ready in 25 minutes and can be made in advance) is naturally silky creamy and ridiculously healthy, and my using it, we can use 1/4 less cheese than I would normally in a casserole like this.
As I have said, 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.
In addition to the salsa, I used simple chicken and corn tortillas. Corn tortillas are fewer calories than flour tortillas.
The final tally for this enchilada casserole recipe came in at around 330 calories per generous serving!
What are the ingredients for Salsa Verde Chicken Enchilada Stack?
This recipe uses four ingredients!
- Corn tortillas. I used white tortillas, but yellow corn tortillas work just as well.
- Salsa verde. My own Roasted Tomatillo Salsa is worth that 25 minutes of effort, but you can substitute purchased salsa verde.
- Chicken. I used rotisserie, but you can use any chicken or turkey.
- Cheese. Mild Monterey jack cheese, and we don’t use much so that it’s not greasy.
Then just a little light sour cream on top, little sprinkle of cilantro (or parsley) and we’re good.
What can be substituted for the homemade salsa verde?
As delicious and dare I say perfect as my tomatillo salsa is, you can purchase salsa verde as a totally justifiable substitute in this recipe, because life. Just check out my Fried Salsa Verde Macaroni and Cheese Balls to see where I did that very thing myself.
Either way – make the salsa or buy the salsa, by USING the salsa, we don’t need as much cheese and definitely don’t need cream or anything, keeping this a healthier Mexican casserole.
Can other proteins be used in this chicken enchilada casserole recipe?
Of course! In the recipe, I used rotisserie chicken because it is so easy and I find the meat juicier for casseroles like this.
But this basic enchilada stack recipe is appropriate for using ANY leftover chicken (light or dark meat) and even turkey. This is a PERFECT recipe for using leftover holiday turkey in fact.
How to make this enchilada casserole recipe
So this is where I can say picture a lasagna made using the ingredients for salsa verde enchiladas. Because this is exactly that.
- Layer tortillas, salsa verde, chicken, and cheese.
- Repeat, but this time without chicken.
This recipe is every bit cozy comforting enchilada casserole, healthy bright Mexican flavors, and easy prep for weeknight dinner perfection.
For more casserole ideas, check these out
- Classic Lasagna – Literally the BEST lasagna with lots of fresh herbs and a creamy ricotta sauce.
- Cornbread Pork Chop Casserole – Perfect chops baked in 30 minutes.
- Fresh Salmon Casserole – Ditch canned salmon and use succulent real salmon in this delicious casserole.
- Broccoli Cheese Casserole – Family favorite, this is a great weeknight side but special enough for holidays too.
- Tuna Noodle Casserole – The quintessential family favorite!
- Slow Cooker Quinoa Tamale Casserole – Gluten-free, dairy-free, and vegetarian!
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Salsa Verde Chicken Enchilada Stack
- meat from 1 rotisserie chicken chopped, skin and bones discarded (~4 cups)
- 18 white corn tortillas
- cooking spray
- 3 cups
Roasted Tomatillo Salsasee Notes
- 3 cups 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 13×9-in baking dish, spread 1/2 cup Roasted Tomatillo Salsa. Layer 6 tortillas to cover the bottom of the dish, overlapping a bit and going up the sides.
- Layer half the chicken, 1 cup salsa, and 1 cup cheese. Repeat layering 6 tortillas, the remaining chicken, 1 cup salsa, and 1 cup cheese. Top with the remaining tortillas, salsa, and 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 sour cream and fresh cilantro. Yield: 6-8 servings.