Chicken Enchilada Casserole

5 from 3 reviews


  • 2 cups shredded cooked chicken
  • 2 cups salsa verde
  • 1 cup sour cream
  • 5 ounces baby spinach, steamed
  • 8 corn tortillas, halved
  • 1 1/2 cups grated Monterey Jack or Cheddar
  • Garnish: chopped green onions, black olives, pickled jalapeños, avocado


  1. Mix the chicken with 1 cup of the salsa and all of the sour cream. Get all the chicken coated in this. That will keep the chicken juicy if you decide to freeze it.
  2. Steam the spinach in the microwave for about 60 seconds and drain.
  3. Get a 7×11 or a square baking dish.
  4. Layer 1/3 of the tortillas and 1/2 of the chicken and spinach on top. Sprinkle some cheese
  5. Pour another 1/4 cup salsa over.
  6. Layer 1/3 tortillas and rest of the chicken.
  7. Layer remaining tortillas and pour the rest of the salsa over the top.
  8. Sprinkle with the cheese.
  9. Microwave about 10 minutes or bake at 350ºF for 30 minutes or until hot throughout.
  10. Rest 5 minutes before cutting. Serve with garnishes


Made your own salsa verde with this recipe or buy a 16 ounce jar


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