This casserole keeps the flavor of green chile enchiladas but skips the rolling. Use cooked chicken from a previous meal or roast chicken, and keep the tortilla layers slightly overlapped so every scoop holds together.
Serves: 6
Prep: 20 minutes
Cook: 30 minutes
Ingredients
- 2 cups cooked shredded chicken
- 2 cups salsa verde
- 1 can (4 ounces) diced green chiles, drained
- 1/2 cup sour cream
- 12 small corn tortillas
- 2 cups shredded Monterey Jack
- 1/2 small red onion, finely diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 1/4 cup chopped cilantro
Method
- Heat the oven to 375°F and lightly oil a 9-by-13-inch baking dish. Stir salsa verde, green chiles, sour cream, cumin, and salt together.
- Spread 1/2 cup sauce in the dish. Arrange 4 tortillas over it, tearing one to fill gaps if needed.
- Scatter half the chicken and one-third of the cheese over the tortillas, then spoon on one-third of the remaining sauce.
- Repeat with another tortilla, chicken, sauce, and cheese layer. Finish with the last tortillas, sauce, and remaining cheese.
- Cover with foil and bake for 20 minutes. Uncover and bake 8 to 10 minutes more, until bubbling at the edges. Rest 10 minutes, then top with onion and cilantro.
Variations
Use pinto beans in place of half the chicken, or add 1 cup of drained corn between the layers. For less heat, choose mild salsa verde and omit the diced chiles.
Storage and reheating
Refrigerate covered portions within 2 hours and use within 3 days. Reheat covered in a 325°F oven until the center is hot, or microwave individual portions, stirring once if needed.
Read the the dinner plan around after-school activities and the meal prep guide for busy weeknights for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
