Verde Chicken Enchilada Casserole
Ingredients
The filling
-
1
tablespoon
olive oil
-
1
medium
white onion, peeled and diced
-
1
large
poblano or green bell pepper, cored and diced
-
2
cans (15 ounce)
beans, rinsed and drained (pinto preferred)
-
1
can (8 ounce)
whole kernel corn, drained
-
2
handfuls
fresh baby spinach
-
3
cups
shredded or diced cooked chicken
-
3
cups
green enchilada sauce (or salsa verde)
The layers
-
12
pieces
corn tortillas, halved
-
3
cups
shredded Monterrey Jack or Mexican blend cheese
Toppings
-
to taste
chopped fresh cilantro
-
to taste
diced red onion
-
to taste
thinly-sliced green onion
-
to taste
diced avocado
-
to taste
sour cream
-
to taste
extra cheese
Instructions
- Preheat the oven to 375°F and prepare a baking dish.
- Sauté onion and pepper in olive oil until softened, then add beans, corn, spinach, chicken, and part of the enchilada sauce.
- Layer the casserole starting with enchilada sauce, then tortillas, chicken mixture, cheese, and repeat until all ingredients are used.
- Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is melted.
- Serve warm with desired toppings.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
15g
Total carbohydrates
35g
Total protein
25g
Sodium
800mg
Cholesterol
50mg
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