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Salsa Verde Chicken Stacked Enchiladas

Erica
This chicken enchilada casserole with homemade salsa verde and corn tortillas makes a perfect family dinner. A Mexican casserole that is so easy to make.
5 from 3 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Mexican-inspired
Servings 6 people
Calories 386 kcal

Ingredients
  

Instructions
 

  • Heat oven to 350°F.
  • 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 ½ cup salsa verde. 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 350°F for 20-25 minutes until heated through and all the cheese is melty. Serve topped with a dollop of sour cream and fresh cilantro.

Nutrition

Calories: 386kcal (19%) | Carbohydrates: 42g (14%) | Protein: 21g (42%) | Fat: 9g (14%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg (11%) | Sodium: 3158mg (137%) | Fiber: 7g (29%) | Sugar: 16g (18%)

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

Keyword salsa verde chicken casserole, stacked enchiladas
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