Green Chile Chicken Enchilada Casserole
This is the weeknight answer for anyone who loves enchiladas but has never once enjoyed rolling a dozen tortillas without cracking them. Instead, the tortillas get torn and stacked like lasagna noodles, so every bite has the same saucy, cheesy, chicken-and-chile ratio — and the whole thing comes together in one dish in about an hour. Three moves matter. First, poach the chicken to exactly 165°F in a light broth with aromatics, so it stays juicy and shreds clean instead of drying out in the oven. Second, give the corn tortillas a quick pass in a dry skillet so they toast at the edges — this is what keeps them from dissolving into mush under the sauce. And third, stir a little cream cheese into the salsa verde to make a white verde sauce that's rich enough to carry the casserole but still bright and tangy. It's the cozy, unfussy cousin to our Green Chicken Chili and pairs naturally with Classic Pico de Gallo for a fresh, crunchy top.
Dinner · Mexican, Comfort Food, Fall, High-Protein, Make-Ahead • 1 hr 5 min
Nutrition (per serving)520Calories·24gFat·36gCarbs·39gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the chicken:
- 1½ pounds boneless, skinless chicken breasts (about 3)
- 3 cups low-sodium chicken broth
- 2 garlic cloves, smashed
- 1½ teaspoons kosher salt, divided
- For the sauce and assembly:
- 2 (16-ounce) jars salsa verde (jarred), divided
- 4 ounces cream cheese, softened and cut into pieces
- 2 (4-ounce) cans diced green chiles, drained (mild or hot, to taste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 12 corn tortillas, torn into quarters
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- For serving (optional):
- chopped fresh cilantro
- sour cream or crema
- sliced avocado and lime wedges
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Steps
- Poach the chicken: In a medium saucepan, combine the chicken breasts, chicken broth, garlic, and 1 teaspoon of the kosher salt, adding water as needed just to cover. Bring to a bare simmer over medium heat, then reduce the heat to low, cover, and cook until an instant-read thermometer inserted into the thickest part of a breast reads 165°F, 12 to 15 minutes. Transfer the chicken to a cutting board and let it rest 5 minutes, then shred with two forks. (Reserve the poaching liquid for another use or discard.)
- Meanwhile, toast the tortillas: Heat a large dry skillet over medium-high heat. Working in batches, add the torn tortillas in a single layer and cook, tossing occasionally, until lightly blistered and starting to crisp at the edges, 2 to 3 minutes per batch. Set aside — toasting now is what keeps the finished casserole from turning mushy.
- Heat the oven to 375°F with a rack in the center. Lightly grease a 9x13-inch baking dish.
- Make the white verde sauce: In a medium saucepan, whisk together one jar of the salsa verde and the cream cheese over medium heat until the cream cheese melts and the sauce is smooth, 3 to 4 minutes. Stir in the green chiles, cumin, and oregano, then remove from the heat.
- Assemble: Spread ½ cup of the sauce over the bottom of the prepared dish. Scatter one-third of the torn tortillas in an even layer, followed by half of the shredded chicken and one-third of the cheese. Drizzle with one-third of the remaining sauce. Repeat with another layer of tortillas, the remaining chicken, one-third of the cheese, and another third of the sauce. Finish with the remaining tortillas, the remaining sauce, and the remaining cheese.
- Bake: Bake, uncovered, until the sauce is bubbling at the edges and the cheese is melted and golden in spots, 25 to 30 minutes.
- Rest and serve: Let the casserole rest for 10 minutes so it sets up enough to cut into squares. Top with cilantro, sour cream, avocado, and a squeeze of lime.
Tips & Variations
Make Ahead
The whole casserole can be assembled up to 1 day ahead: build it through step 5, cover tightly, and refrigerate. When ready, bake straight from the fridge, adding 10 to 15 minutes to the bake time. You can also poach and shred the chicken a day or two in advance and keep it in the fridge until you're ready to assemble.
Storage
Refrigerate leftovers, covered, for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm it in a 350°F oven for 15 to 20 minutes. The tortillas will soften further on reheating — that's the nature of the casserole, and the flavor only gets better.
Substitutions
A rotisserie chicken is the fastest route — skip the poaching step and fold in 3 to 4 cups of shredded cooked chicken. Chicken thighs work in place of breasts and stay a touch juicier. Use all Monterey Jack or swap in pepper Jack for extra heat. For a gluten-free version, confirm your salsa verde is gluten-free (most are) — the corn tortillas already are. No salsa verde? Blend 1 pound of husked tomatillos with a roasted poblano, a handful of cilantro, and a squeeze of lime for a quick homemade verde. For a vegetarian version, swap the chicken for 2 cups of cooked black beans and 1 cup of sautéed mushrooms.
Nutrition
Per serving: ⅙ of the casserole
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
