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Plate with a single serving of Chicken Enchilada Casserole, topped with sour cream, guacamole, and cilantro.

Chicken Enchilada Casserole with Creamy Salsa Verde

5 from 1 vote
This show stopping Chicken 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 delicious weeknight or weekend dinner.
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Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Course: Dinner
Cuisine: American, Tex-Mex
Keyword: Casserole
Servings: 8

Ingredients

Creamy Salsa Verde

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ½ cup whole milk
  • ¼ cup sour cream
  • 3 cups salsa verde
  • 1 tsp salt
  • ½ tsp cumin
  • 1 tsp sugar

Chicken Filling

  • 6 to 7 cups chicken, cooked and shredded, can use rotisserie or about 2 to 2 ½ pounds of cooked chicken breasts
  • ½ yellow onion, diced
  • 2 cans diced green chiles, 4 oz each
  • 1 tsp cumin
  • Salt to taste

Casserole

  • 12 corn tortillas, divided
  • 4 cups shredded Jack cheese, divided
  • Chicken filling, divided
  • Creamy salsa verde, divided

Optional Toppings

  • Sour cream or Mexican crema
  • Guacamole or sliced avocado
  • Cilantro

Instructions

Creamy Salsa Verde

  • Melt the butter in a pan. Add the flour and cook for about 1 minute, whisking constantly.
    2 tbsp butter, 2 tbsp flour
  • Slowly whisk in the milk and cook for about 3 to 5 minutes over medium heat until the milk is hotter and thickened.
    1 ½ cup whole milk
  • Whisk in the sour cream, then the salsa verde and the seasonings.
    ¼ cup sour cream, 3 cups salsa verde, 1 tsp salt, ½ tsp cumin, 1 tsp sugar
  • 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.
    6 to 7 cups chicken, cooked and shredded, ½ yellow onion, 2 cans diced green chiles, 1 tsp cumin, Salt to taste

Casserole

  • In a 9x13 baking dish, ladle about ½ cup of the sauce down first. This prevents the tortillas from drying out on the bottom.
    Creamy salsa verde, divided
  • 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.
    12 corn tortillas, divided
    Baking dish with the tortillas laid out in a layer. The tortillas are numbered to show how they should line up.
  • 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.
    4 cups shredded Jack cheese, divided, Chicken filling, divided, Creamy salsa verde, divided
  • 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. 
    12 corn tortillas, divided, 4 cups shredded Jack cheese, divided, Chicken filling, divided, Creamy salsa verde, divided
  • 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.
    Sour cream or Mexican crema, Cilantro, Guacamole or sliced avocado