Green Chicken Enchilada Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, cheesy layered chicken enchilada casserole built on a homemade green chile sour cream sauce instead of canned soup. Loaded with roasted green chiles, cheese, and tortillas. Easier than rolled enchiladas but just as satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 cups shredded rotisserie chicken
- 1 15 oz. can pinto beans (rinsed and drained )
- 3 cups shredded Monterrey Jack cheese (divided)
- 15 corn tortillas (cut in half if not charring)
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1/2 cup chopped onion (may sub 1 teaspoon onion powder)
- 4 cloves garlic, minced (may sub 1 teaspoon garlic powder)
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup salsa verde (I like mild Herdez)
- 1 4 oz. can mild diced green chilies (not drained)
- 1 tsp EACH ground cumin, chicken bouillon, salt
- 1/2 teaspoon cayenne pepper (more or less to taste)
- 1 cup sour cream
- cilantro
- sour cream
- Tomatoes
- Avocados
- chips
- freshly squeezed lime
- hot sauce
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1033mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 323mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1033MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.