This salsa verde enchilada casserole is so darn yummy! Layers of corn tortillas, chicken cheese, hatch chiles and salsa verde all come together to form a casserole that’s jam packed with flavor.
All the credit goes to my amazing mom, who would make this for us growing up. It was always a sure fire hit. In fact it’s so popular that several of my friends would ask her how to make it. She still gets text messages from them whenever they make it. Her version calls for salsa roja and ground beef. I put my own twist on it by using salsa verde, hatch chile and shredded chicken. It’s savory with a slight tang, and the hatch chile adds a touch of warmth that’s not overwhelming.
Tips:
- This recipe does require a little more time to assemble and make. You can make it the night before and let it chill in the fridge until you’re ready to bake it (No more than 24hrs).
- Use rotisserie chicken from your grocery store for the shredded chicken. Trust me, rotisserie chicken for the WIN! Seriously…such a time saver.
- The hatch chiles I use in this recipe are canned. If you can find fresh chiles in season (typically August through September) use them, THEY’RE WORTH IT! They have such a unique earthy flavor that is hard to match. Keep in mind the fresh chile will be spicier than the canned version. I’d suggest sauteeing the fresh chiles before adding the salsa verde.
- Make sure that you are using corn tortillas in this casserole. Flour tortillas tend to get too doughy with the amount of sauce that this recipe calls for.
- You can absolutely change the sauce to red, add more peppers or change up the protein.
I love this recipe so much that I honestly dont have the right words to describe it accurately. Salsa verde enchilada casserole is just so darn good. Give it a try and let me know what you think! Enjoy 🙂
Salsa Verde Enchilada Casserole
Ingredients
- 1 rotisserie chicken shredded
- 3 10 oz can mild green chile enchilada sauce
- 2 10.5 oz can condensed cream of chicken soup
- 1 4 oz can hot diced green hatch chiles
- 16 corn tortillas
- 2 cups shredded monterey jack cheese
Instructions
- Preheat the oven to 350°F.
- Combine enchilada sauce, condescended cream of chicken soup and diced chiles in a large pot over medium heat. Stir until the sauce begins to simmer and is one homogenous mixture.
- Ladle one scoop of the sauce into the bottom of a 13 x 9 baking dish.
- Layer 5 corn tortillas on top, making sure to cover the bottom completely. If needed, cut tortillas in half.
- Next add an even layer of chicken. Cover the chicken with more sauce and cheese.
- Repeat steps 4 and 5 until you have 3 layers. If your pan is deep enough, you can add an extra ;ayer.
- Place casserole in preheated oven. Bake for 30-35 minutes until the top has browned and the sauce is bubbly.
- Allow the casserole to cool for 15 minutes before cutting and serving.