Name: Chicken Enchilada Casserole with Creamy Salsa Verde
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 Servings
Cuisine: American

Cooking with Conks Verified

February 4, 2026

This show stopping layered enchilada casserole has layers of corn tortillas, seasoned shredded chicken, melty cheese, and a creamy salsa verde. It is built like a lasagna instead of traditional enchiladas and is a super easy and delicious weeknight or weekend dinner. Short on time this week? You can easily make the sauce and chicken filling ahead of time then assemble and bake the casserole when you want to eat.

Chicken Enchilada Casserole with Creamy Salsa Verde

Chicken Enchilada Casserole with Creamy Salsa Verde cover

From the Cook

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Chicken Enchilada Casserole with Creamy Salsa Verde

Cooking with Conks Verified

Ingredients

WarningMilk and 4 other allergens identified

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.

Smart Nutrition

My Calorie Intake

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Tips & Tricks (5)

Tortilla Layer Pro Tip 🌮
Slightly toast the corn tortillas in a dry skillet before layering to enhance their flavor and prevent them from becoming soggy in the casserole.
Chicken Shredding Hack 🍴
Use two forks or a stand mixer with a paddle attachment to quickly and evenly shred cooked chicken for consistent texture throughout the casserole.
Salsa Verde Smoothness 🥣
Blend the salsa verde sauce until completely smooth, then strain through a fine-mesh sieve for an ultra-creamy, restaurant-quality sauce with no lumps.
Make-Ahead Magic 🕰️
Prepare the chicken filling and sauce up to 2 days in advance, storing separately in airtight containers to save time and develop deeper flavors.
Cheese Melting Technique 🧀
Grate the Jack cheese yourself and mix in a little cornstarch to prevent clumping and ensure a smooth, even melt across the entire casserole.

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About the Cook

Cooking with Conks

We’re Rachel & Emily Conklin (“Conks” for short), sisters, lifelong foodies, and the voices behind Cooking with Conks. We grew up in Southern California, surrounded by bold flavors, big family meals, and the kind of kitchen chaos that turns into inside jokes