Chicken Enchilada Casserole with Creamy Salsa Verde

Chicken Enchilada Casserole with Creamy Salsa Verde cover

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Chicken Enchilada Casserole with Creamy Salsa Verde

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Ingredients

Warning0 allergens identified

Chicken Enchilada Casserole with Creamy Salsa Verde

Creamy Salsa Verde

2 tablespoons butter

2 tablespoons flour

1 ½ cups whole milk

¼ cup sour cream

3 cups salsa verde

1 tsp salt

½ tsp cumin

1 tsp sugar

Chicken Filling

chicken, cooked and shredded(6 to 7 cups) can use rotisserie or about 2 to 2 ½ pounds of cooked chicken breasts

½ yellow oniondiced

2 cans diced green chiles 4 oz each

1 tsp cumin

Saltto taste

Casserole

12 corn tortillasdivided

4 cups Jack cheeseshredded, divided

Optional Toppings

Sour cream or Mexican crema

Guacamole or sliced avocado

Cilantro

Instructions

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Creamy Salsa Verde

Melt the butter in a pan. Add the flour and cook for about 1 minute, whisking constantly.

Slowly whisk in the milk and cook for about 3 to 5 minutes over medium heat until the milk is hotter and thickened.

Whisk in the sour cream, then the salsa verde and the seasonings.

Remove from the heat. This recipe makes about 4 ½ cups of sauce.

Chicken Filling

Combine the shredded chicken, onions, chilies, and spices in a bowl. Set aside.

Casserole

Preheat your oven to 350°F.

In a 9×13 baking dish, ladle about ½ cup of the sauce down first. This prevents the tortillas from drying out on the bottom.

Each tortilla layer will have 4 tortillas total: two whole tortillas placed side-by-side in the middle of the dish, 2 halves placed along the long edges of the dish, and 4 quarters placed in the corners of the dish.

Top with a 1/3 of the chicken filling. Cover with a third of the remaining creamy salsa verde sauce (about 1 ⅓ cups). Sprinkle 1 cup of cheese on top of the sauce.

Repeat the tortillas, chicken, sauce, and cheese layers two more times, but on the final cheese layer, use 2 cups of cheese for an extra gooey cheesy topping.

Bake for 25 to 30 minutes, or until bubbling around the edges. Optional: broil for the last 1 to 2 minutes to brown the cheese a little. Remove from the oven.

Finishing Touches

Garnish with cilantro, sour cream, and guacamole or avocados.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Dry Your Tortillas for Better Layering 🌯
Lightly toast corn tortillas in a dry skillet for 15-20 seconds per side before layering to prevent them from becoming soggy and to help them hold their structure throughout baking.
Make a True Béchamel Base 🧈
Create a proper roux with equal parts butter and flour, cook for 1-2 minutes, then whisk in milk before adding salsa verde to ensure a silky, lump-free creamy sauce that won't separate.
Season Your Chicken Filling Generously 🧂
Season the shredded chicken with cumin, salt, and a pinch of sugar before layering—this builds deep flavor throughout the dish rather than relying solely on the sauce for seasoning.
Reserve Sauce for Top Layer 🎯
Hold back about ¾ cup of creamy salsa verde to pour over the final tortilla layer before baking, ensuring you get a beautiful, golden, creamy top without drying out the lower layers.
Assemble and Rest Before Baking ⏰
Prepare the casserole 30 minutes to 2 hours ahead and refrigerate before baking—this allows the tortillas to absorb flavors and the casserole bakes more evenly with better texture integration.