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Salsa Verde Enchiladas Casserole (With Chicken)

Our family loves comforting Mexican food that tastes great. Enchiladas are one of my favorite things to make as a casserole because you can prepare them ahead of time, which makes it a great weeknight meal option. This family-size Salsa Verde Enchiladas Casserole recipe is one of my go-to meal prep recipes. There’s a secret shortcut to make these quickly and you can just refrigerate them until ready to bake.

These Salsa Verde Enchiladas are filled with shredded chicken and topped with a flavorful creamy green sauce.

The secret to putting together these enchiladas quickly is using store-bought rotisserie chickens. Purchasing one of them to use will save you time. Traditionally, you’d have to prepare and boil chicken for enchiladas. These Salsa Verde Enchiladas taste delicious with the rotisserie chickens and you won’t miss the extra work. My grocery store will oftentimes put chickens on sale 2 for $10 – so make this recipe when you see a great sale on them. They’re usually cooked fresh daily.

I originally made this recipe for a church potluck and it became an instant hit. Everyone asked me for the recipe. It’s a beautiful casserole, but so easy to throw together. 

It’s also one of my favorite dishes to make when I need to spread some extra cheer. Anytime a neighbor is sick, or struggling, I double this dish. They can enjoy it or freeze it for later. It’s also an amazing freezer meal if you’re pregnant and trying to prepare dishes for after the baby’s arrival. 

Looking for even more great family casserole dishes to make? These are dependable recipes that are great for weeknight dinners:

How To Make Salsa Verde Enchiladas Casserole

You’ll need to arrange your enchiladas in a 9×13-inch casserole dish. This is such a popular size casserole dish and there are great recipes that use this size. You won’t regret investing in one and you can find one at any big neighborhood box store too.

Salsa Verde Chicken Enchiladas Casserole

What To Serve With Salsa Verde Enchiladas

We go all out when we make a Mexican family dinner. I love to serve my casserole with authentic Mexican rice and refried beans. The kids love the sides along with the enchiladas. If we’re really feeling crazy, or it’s a Friday night, we make a batch of Frozen Peach Margaritas or Fresh Blackberry Margaritas

How To Shred A Rotisserie Chicken

If you want to easily shred a store-bought rotisserie chicken, you can start by removing the outer skin layer. Then take off the pieces of chicken using a knife (the breasts, legs, etc). Use two forks to gently pull the chicken into larger shredded rotisserie chicken pieces. You don’t think pieces for the Salsa Verde Enchiladas casserole.

Ways To Cut Calories In Your Casserole

You can use reduced-fat sour cream and reduced-fat cheese, if you’d prefer to cut cut calories. Low Sodium Chicken Broth can also be used, if you want to reduce sodium.

How To Store Leftover Enchiladas

Cover your 9×13-inch baking dish, after it’s been cooled, with plastic wrap. Store in the refrigerator and enjoy leftovers for 4-5 days. You can reheat the portions you want in the microwave. I always like to add extra cheese when I reheat the enchiladas. 

Can I Freeze Salsa Verde Enchiladas Casserole?

Yes! This is such a great freezer meal. You can double the recipe and make a second one to freeze and enjoy later, too. Make the entire recipe and freeze after you’ve added the cilantro and cheese.  Make sure it’s sealed really well to prevent freezer burn. Once it’s frozen, you can stack other prepped meals on top of it. Let it thaw and heat as you normally would, following the recipe, in the oven.

What You Need From The Grocery Store:

  • Rotisserie Chicken
  • Mild Salsa Verde
  • Green Onion
  • Lime Juice
  • Cilantro
  • Corn Tortillas
  • Sour Cream
  • Chicken Broth
  • Shredded 4-Cheese Mexican Cheese

Step-By-Step Directions To Make Salsa Verde Enchiladas Casserole

Remove meat from the chicken and coarsely shred. Place it in a medium bowl (you’ll need 2 1/4 cup total). Discard skin and bones. Stir 1/4 cup salsa verde into the chicken and stir to coat.

Shredded Chicken with Verde Salsa

Preheat the oven to 350º. Grease your 9×13-inch baking dish with non-stick cooking spray and set aside. In a medium skillet, over medium heat, add the remaining salsa verde, green onions and lime juice. Bring to a boil for two minutes while stirring occasionally. 

Stir in 1 tablespoon of cilantro and keep warm over low heat.

With tongs, place 1 tortilla in salsa verde mixture and heat for 10 seconds. Place the tortilla on top of wax paper. Top the tortilla with 1/3 cup shredded chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with the remaining tortillas and chicken mixture – arranging 8 enchiladas total. 

Warming corn tortillas in green salsa verde

Stir sour cream and broth into remaining salsa verde mixture in skillet, spoon over filled tortillas. Cover the baking dish with foil and bake for 15 minutes. Remove foil and sprinkle with cheese (measure that with your heart). Bake another 10 minutes or until cheese melts. Garnish with more cilantro. Serve hot.

Salsa Verde Enchiladas With Chicken

Yield: 8 Enchiladas

Family-Size Salsa Verde Enchiladas Casserole

Salsa Verde Chicken Enchiladas Casserole

This Salsa Verdes Enchiladas Casserole is made with rotisserie chicken and topped with a creamy green sauce. It's an easy weeknight family meal and freezes well if you want to double the recipe!

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 Rotisserie Chicken
  • 1 Jar Mild Salsa Verde (16 - 17.6 ounce jar)
  • 3 Green Onions, Washed & Sliced
  • 2 Tablespoons Lime Juice, Fresh
  • 1/4 Cup Fresh Cilantro, Chopped
  • 8 6-inch Corn Tortillas
  • 4 Ounces Sour Cream
  • 2 Tablespoons Chicken Broth
  • 8 Ounces Blended Mexican Shredded Cheese

Instructions

    1. Remove meat from the chicken and coarsely shred. Place it in a medium bowl (you'll need 2 1/4 cup total). Discard skin and bones. Stir 1/4 cup salsa verde into the chicken and stir to coat.
    2. Preheat the oven to 350º. Grease your 9x13-inch baking dish with non-stick cooking spray and set aside. In a medium skillet, over medium heat, add the remaining salsa verde, green onions and lime juice. Bring to a boil for two minutes while stirring occasionally. 
    3. Stir in 1 tablespoon of cilantro and keep warm over low heat.
    4. With tongs, place 1 tortilla in salsa verde mixture and heat for 10 seconds. Place the tortilla on top of wax paper. Top the tortilla with 1/3 cup shredded chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with the remaining tortillas and chicken mixture - arranging 8 enchiladas total. 
    5. Stir sour cream and broth into remaining salsa verde mixture in skillet, spoon over filled tortillas. Cover the baking dish with foil and bake for 15 minutes. Remove foil and sprinkle with cheese (measure that with your heart). Bake another 10 minutes or until cheese melts. Garnish with more cilantro. Serve hot.

Notes

To freeze this recipe, prepare your enchiladas as followed, without baking. Store covered in your freezer for up to three months. Let it thaw in the refrigerator before baking as directed.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 170Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 178mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 13g

**Nutrition is calculated by a third party. Actual values may vary.

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