Green Chicken Enchilada Casserole Recipe

Name: Green Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 lb chicken breast tenders, cut into 1/2-inch chunks; salt; pepper; 1 small red onion, thinly sliced; ¼ cup water; 2 large zucchini, cut into 1 1/2-inch by 1/2-inch spears; 2 cups corn kernels, frozen and thawed; 2 cups salsa verde; ½ cup sour cream, reduced-fat; ½ cup cilantro leaf, packed fresh and chopped; 12 corn tortillas; 1 cup queso Anejo cheese or 1 cup Cotija cheese or 1 cup feta cheese, crumbled

Servings: persons

2 tablespoons vegetable oil
1 lb chicken breast tenders, cut into 1/2-inch chunks
salt
pepper
1 small red onion, thinly sliced
¼ cup water
2 large zucchini, cut into 1 1/2-inch by 1/2-inch spears
2 cups corn kernels, frozen and thawed
2 cups salsa verde
½ cup sour cream, reduced-fat
½ cup cilantro leaf, packed fresh and chopped
12 corn tortillas
1 cup queso Anejo cheese or 1 cup Cotija cheese or 1 cup feta cheese, crumbled

1
Preheat oven to 350 degrees F. Grease 3-quart shallow baking dish.
2
In a 12-inch skillet, heat 1 tablespoon oil on medium-high.
3
Season chicken with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
4
Add to skillet in single layer and sear 2 minutes.
5
Turn chicken over; cook 1 to 2 minutes or until just browned.
6
Transfer to large bowl.
7
Add onion and water to skillet; cook 5 minutes or until tender, stirring and scraping pan.
8
Add to chicken in bowl.
9
To skillet, add remaining 1 tablespoon oil.
10
When hot, add zucchini, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
11
Cook 4 minutes or until browned and just tender, stirring occasionally.
12
Transfer to bowl with chicken.
13
To skillet, add corn and cook 3 minutes or until browned.
14
Transfer to bowl with chicken.
15
Stir in salsa, sour cream, and half of cilantro until well mixed.
16
In prepared dish, arrange 4 tortillas in single layer.
17
Spread evenly with one-third of chicken mixture and then one-third of cheese.
18
Repeat layering twice.
19
Bake 20 to 25 minutes or until hot.
20
Garnish with remaining cilantro.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 lb chicken breast tenders, cut into 1/2-inch chunks, salt, pepper, and more.

Yes, Green Chicken 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.

Green Chicken Enchilada Casserole

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