Description
This chicken enchilada casserole verde is a comforting, cheesy, flavor-packed dish layered with shredded chicken, green enchilada sauce, black beans, and melted Monterey Jack cheese. Baked until bubbly and golden, it’s perfect for weeknights or gatherings.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 10–12 corn tortillas
- 2 cups green enchilada sauce
- 2 cups shredded Monterey Jack cheese
- 1 (15 oz) can black beans, drained and rinsed
- 1 (4 oz) can chopped green chiles
- 1 small onion, chopped
- 1/2 cup sour cream
- 1–2 jalapeños, sliced (optional)
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish or oven-safe skillet.
- In a bowl, mix shredded chicken, black beans, green chiles, onion, cumin, garlic powder, salt, pepper, half of the green enchilada sauce, and sour cream.
- Spread a thin layer of enchilada sauce in the bottom of the baking dish.
- Layer tortillas, chicken mixture, and cheese. Repeat layers, finishing with cheese on top.
- Bake uncovered for 25–30 minutes until the cheese is golden and bubbling.
- Let rest for 5 minutes, then top with fresh cilantro and sliced jalapeños.
- Serve warm with lime wedges or avocado on the side.
Notes
- Lightly toast tortillas before layering to enhance texture.
- Use rotisserie chicken for a time-saving shortcut.
- Let casserole rest before slicing to hold its shape.
- Customize heat level with extra jalapeños or hot sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 85mg