Cinco de Mayo: Easy Chicken Enchilada Verde Casserole

Chicken Enchiladas Verde made into a casserole has all the Mexican flavors you crave, but is so easy you can make it on a weeknight!

Easy Chicken Enchilada Verde Casserole

With Cinco de Mayo around the corner and falling on a weeknight this year why not keep it simple yet still celebrate with all the Mexican flavors you love.  My Chicken Enchilada Verde Casserole is just that...easy.  With a combination of green salsa and green enchilada sauce, mixed with chicken, chiles, and cheese, you get the flavor punch and the ease of a quick meal.

This dish comes together fast and has crazy good flavor.  How can you go wrong with a saucy layered chicken and tortilla dish with melted cheese?  Sounds about perfect to me.

Enjoy!

What Ingredients do I need?

• green enchilada sauce
• salsa verde
• diced green chiles
• cooked shredded chicken breast
• spices: garlic powder, onion powder, dried oregano, chili powder, cumin
• corn tortillas
• Monterey Jack cheese

Substitutions and Variations

• Use light or dark or a combination of chicken.

• Use ground beef, turkey, or chicken instead.

• Switch out the green sauce for red.

• How about Pepper Jack cheese? or Top with Cotija cheese or Queso Fresco.

• Mince up Jalapenos and add them - or use jarred pickled jalapenos.

• Swap out the chiles for veggies like zucchini, mushrooms, or add black beans.

• Sprinkle fresh tomatoes on top.

• Dollop with sour cream or Mexican crema.

Kitchen Tips and Notes

• For the chicken: use leftover chicken, a rotisserie, or make your own shredded chicken by poaching it. (An instant pot comes in handy for this method)

• Shred your cheese from a block of cheese. Pre-shredded cheese are loaded with additives to keep it from clumping, plus they don't melt as well.

• Allow the casserole to sit for 10-15 minutes once removed from the oven.  This will allow the layers to set and will help with everything running all over the plate.

• Serve with Mexican rice or a green salad on the side.  

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Easy Chicken Enchilada Verde Casserole

serves 4-6

10 oz can green enchilada sauce
6 oz salsa verde
4 oz diced green chiles
2 cups cooked shredded chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon cumin
salt & pepper to taste
7 corn tortillas, cut in half
1 cup Monterey Jack cheese, shredded

Preheat your oven to 350 degrees.  Spray an 8x8 pan with cooking spray and set aside.

In a medium bowl add the green enchilada sauce and the salsa verde and stir until combined.  In a small bowl add all the spices and stir until blended.  In another medium bowl add the chicken and the green chiles.  Sprinkle over the spice mix and toss with the chicken and chiles until coated.  

Spread 1/3 of the sauce mixture in the bottom of your prepared pan.  Lay 4-5 tortilla halves over the sauce covering most of the bottom of the pan.  Add 1/2 of the chicken mixture and top with 1/2 the cheese. Add another 1/3 of the sauce over the cheese.   Repeat with another layer of tortilla halves, chicken, cheese, and the remainder of the sauce.

Cover with foil and bake for 30-40 minutes.  Uncover and back for another 10 minutes.  Remove from the oven and allow to set up 10-15 minutes before cutting.