Chicken Verde Enchilada Casserole Recipe

Name: Chicken Verde Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts Large; garlic salt; pepper; 2 tablespoons olive oil; 6 ounces shredded cheddar cheese; 6 ounces shredded mozzarella cheese; 19 ounces enchilada sauce La Victoria Chile Verde; 12 corn tortillas; sour cream; guacamole; tomatoes chopped; green onions chopped

Servings: persons

4 boneless, skinless chicken breasts Large
garlic salt
pepper
2 tablespoons olive oil
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
19 ounces enchilada sauce La Victoria Chile Verde
12 corn tortillas
sour cream
guacamole
tomatoes chopped
green onions chopped

1
Preheat oven to 350 degrees.
2
In a large skillet, heat olive oil.
3
Sprinkle both sides of chicken breasts with seasoning to taste.
4
Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later)
5
Cut/Shred cooked chicken into small pieces, set aside in small bowl.
6
Combine shredded cheeses into a small bowl, set aside.
7
Empty enchilada sauce into large bowl, set aside.
8
Wrap tortillas in a moist paper towel and microwave for 1 minute to steam.
9
Dip one warm corn tortilla into the enchilada sauce, coat both sides.
10
Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4).
11
Layer in the shredded/diced chicken on top of the tortillas.
12
Layer in the cheeses on top of the chicken.
13
Repeat layering dipped tortillas, chicken and cheese until baking dish is full.
14
Finish with a layer of dipped tortillas topped with a layer of cheese.
15
Bake at 350 degrees for 30-40 minutes or until cheese is melted.
16
Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts Large, garlic salt, pepper, 2 tablespoons olive oil, and more.

Yes, Chicken Verde Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Verde Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions