Enchilada Verde Casserole

45 minutes Prep Time
20 minutes Cook Time
4 Servings

This Enchilada Verde Casserole is the ultimate comfort dish. It layers shredded chicken, homemade green salsa, and melty cheese, all brought together with the bold flavor of Red Gold Original Diced Tomatoes + Green Chilies. It has all the flavor of enchiladas, but in a format that’s easier to assemble and serve. @thefeedfeed

Ingredients

  • FOR THE CHICKEN
  • 2 pounds bone-in or boneless chicken
  • 1/4 white onion
  • 3 garlic cloves
  • 2 tablespoons chicken bouillon
  • 2 teaspoons freshly ground black pepper
  • water, as needed
  • FOR THE GREEN SALSA
  • 10 tomatillos, husked and rinsed
  • 2 serrano chiles
  • 1 bunch cilantro
  • 1/4 white onion
  • 2 garlic cloves
  • 1 cup reserved chicken broth
  • 1 1/2 tablespoons chicken bouillon
  • FOR THE SHREDDED CHICKEN FILLING
  • 1/2 white onion, chopped
  • shredded chicken

  • 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz

  • chicken bouillon, to taste
  • freshly ground black pepper, to taste
  • 1/2 cup reserved chicken broth
  • FOR ASSEMBLY
  • corn tortillas
  • fiesta blend cheese

Instructions

Cook the Chicken – Step one

Add the chicken, 1/4 onion, garlic cloves, chicken bouillon, black pepper, and enough water to cover the chicken to a large pot.

Step two

Bring to a boil, then reduce the heat and simmer until the chicken is fully cooked and tender, about 25 to 30 minutes.

Step three

Remove the chicken and let cool slightly. Reserve the broth. Shred the chicken and set aside.

Make the Green Salsa – Step one

Add the tomatillos and serrano chiles to a saucepan with water and bring to a boil. Cook until the tomatillos are softened and dull green, about 8 to 10 minutes.

Step two

Drain, then transfer the tomatillos and chiles to a blender with the cilantro, 1/4 onion, garlic, 1 cup reserved chicken broth, and chicken bouillon. Blend until smooth. Taste and adjust seasoning if needed.

Make the Chicken Filling – Step one

In a large skillet over medium heat, cook the chopped onion until softened, about 3 to 4 minutes.

Step two

Add the shredded chicken, Red Gold Original Diced Tomatoes + Green Chilies, chicken bouillon, black pepper, and 1/2 cup reserved chicken broth. Stir well and cook for 5 to 7 minutes, until warmed through and flavorful.

Assemble and Bake – Step one

Preheat the oven to 375°F.

Step two

Lightly grease a baking dish. Spread a thin layer of green salsa on the bottom of the dish.

Step three

Add a layer of corn tortillas, overlapping as needed. Top with some of the shredded chicken mixture, more green salsa, and a generous layer of fiesta blend cheese.

Step four

Repeat the layers until all the ingredients are used, finishing with green salsa and cheese on top.

Step five

Bake for 20 minutes, or until bubbly and the cheese is melted. Let cool for 5 to 10 minutes before slicing and serving.

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