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If you're craving something hearty and flavorful, this Salsa Verde Enchilada Casserole is a game-changer. Layers of corn tortillas, shredded chicken, and mexican blend cheese come together with zesty salsa verde for a dish that's both comforting and exciting. Perfect for a weeknight dinner or a gathering with friends, it's easy to make and sure to impress. Let's dive into this deliciousness!
Salsa Verde Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups salsa verde
- 12 pieces corn tortillas
- 2 cups mexican blend shredded cheese
- 1 cup sour cream
- 1 cup for garnish chopped cilantro
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken and 1 cup of salsa verde.
- Spread a thin layer of salsa verde on the bottom of a baking dish.
- Layer 4 tortillas over the salsa, overlapping as needed.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the chicken.
- Repeat the layers: tortillas, chicken mixture, and cheese.
- Top with the remaining tortillas, salsa verde, and cheese.
- Bake for 30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes, then serve with sour cream and chopped cilantro.
What You Will Need
Read more: Chile Verde Stew Recipe
What you will need to make salsa verde enchilada casserole
- Cooked chicken: Shredded chicken provides a hearty, protein-rich base that soaks up the flavors of the salsa verde beautifully.
- Salsa verde: This tangy, green sauce adds a zesty kick and moisture, tying all the ingredients together.
- Corn tortillas: Essential for layering, these tortillas offer a slightly sweet, earthy flavor and a sturdy structure.
- Mexican blend shredded cheese: Melts to create a gooey, cheesy layer that complements the tangy salsa and savory chicken.
- Sour cream: Adds a creamy, tangy contrast that balances the spiciness of the salsa verde.
- Chopped cilantro: Fresh cilantro provides a burst of color and a refreshing, herbaceous note to finish the dish.
Tools and Instruments Required
What tools/instruments will be needed to make Salsa Verde Enchilada Casserole Recipe
- Baking dish: Essential for layering and baking the casserole evenly.
- Mixing bowl: Needed to combine chicken and salsa verde thoroughly.
- Measuring cups: Ensures accurate portions of salsa, cheese, and other ingredients.
- Spatula: Helps spread salsa and chicken mixture smoothly.
- Oven: Bakes the casserole to perfection, melting cheese and heating ingredients.
Salsa Verde Enchilada Casserole
A delicious and easy casserole with layers of tortillas, chicken, cheese, and salsa verde.
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Ingredients:
Main Ingredients
- 2 cups Cooked chicken, shredded
- 2 cups Salsa verde
- 12 pieces Corn tortillas
- 2 cups Shredded cheese Mexican blend
- 1 cup Sour cream
- 1 cup Chopped cilantro for garnish
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken and 1 cup of salsa verde.
- Spread a thin layer of salsa verde on the bottom of a baking dish.
- Layer 4 tortillas over the salsa, overlapping as needed.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle 1 cup of shredded cheese over the chicken.
- Repeat the layers: tortillas, chicken mixture, and cheese.
- Top with the remaining tortillas, salsa verde, and cheese.
- Bake for 30 minutes, until the cheese is melted and bubbly.
- Let it cool for a few minutes, then serve with sour cream and chopped cilantro.
Notes:
You can add more veggies like bell peppers or corn for extra flavor.
Read more: Enchilada Casserole Recipe
Nutrition value:
Calories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Assemble the casserole completely.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with foil.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes if needed.
Using corn tortillas instead of flour tortillas in this Salsa Verde Enchilada Casserole not only makes it more authentic but also keeps it gluten-free for those with dietary restrictions.
Frequently Asked Questions
FAQ:
Can I use flour tortillas instead of corn tortillas?
Yes, but the texture will be different. Corn tortillas hold up better.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I make this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate. Bake when ready.
What can I use instead of chicken?
Try shredded beef, pork, or even black beans for a vegetarian option.
Can I freeze this casserole?
Yes, freeze before baking. Thaw in the fridge overnight, then bake.
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