Chicken Enchilada Casserole

This chicken enchilada casserole is made with tomatillo salsa or salsa verde instead of the typical red sauce. It is very easy to make and an excellent weeknight meal.

You will be using cooked chicken for this chicken enchilada casserole. In the recipe I have you cook some chicken thighs at home. However, if you are in a hurry you can certainly make these with left over chicken or rotisserie chicken.

The green salsa that we will use is homemade but you can certainly use store bought.

Tomatillo salsa is a little acid and marries very well with the sour cream in this recipe. If you can not find sour cream where you are at go ahead and make a substitute.

Here is what you are going to need for this ultra-satisfying chicken enchilada casserole:

Serves four
4 chicken thighs
8 corn tortillas
2 medium Spring onions, whites and light greens thinly sliced; green
parts finely chopped for garnish
1 cup chopped cilantro
1 cup green salsa, home made or store bought
1 cup sour cream
4 oz. shredded Mexican cheese

Rinse the chicken thighs and place in a pot with water. Season with salt and pepper. Add 1 trimmed scallion and 3 garlic cloves, halved. Cook until chicken is cooked through.

Remove chicken, skin and shred. Strain chicken broth, cool and freeze for future use.

Preheat the oven to 350 degrees.

Warm tortillas individually on stove or in a pile, wrapped in paper towel in the microwave.

Place 1/8th of the chicken in the middle of a tortilla. Roll. Place in a casserole dish. Proceed with all the other tortillas.

Sprinkle the slices onions on the tortillas, in an even layer. Sprinkle ¾ cups of the chopped cilantro on top of the onions. Evenly spread the salsa verde over the cilantro.

Repeat with the cream. Place an even layer of cheese over the cream. Place in oven and bake for 30 minutes.

Serve garnished with the remaining chopped cilantro and green onion. Enjoy!

CALORIES 339.73; FAT 18.83 grs (sat 9.54; mono 4.92; poly 1.23); PROTEIN 20.58 grs ; FIBER 2.04 grs; CARBS 21.92 grs; CHOLESTEROL 108.00 mg; IRON 1.73 mg; SODIUM 887.40 mg; CALCIUM 207.51 mg

Print the Chicken Enchiladas with Salsa Verde Recipe Here

Print the Salsa Verde Recipe Here

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  • Please tell me what kind of cream you need for your chicken enchiladas? Whipped cream, cold cream, coffee cream, or sour cream or something else. Also what is a scallion? Where in the store can I find? Gracias

    Lisa Lopez

  • Hi Lisa!
    Thank you for coming by my site! You can use sour cream or Mexican cream for this recipe. Scallions are small green onions (cebollita verde). You will find them with the vegetables. Hope they come out great! Have a wonderful New Year!
    Mary Ann

  • La verdad no tengo receta de salsa roja de enchilada. La verde la hago enterita pero no tengo una para la roja. Tu tienes una que quisieras compartir? Cuentame! Gracias!
    Mary Ann

  • Hi Cari!
    Yes, I think plain yogurt will be fine! Have a great weekend!
    Mary Ann

  • I just love you!!I will definitely be making this Friday night for supper! thankyou so much for so many great recipes,and you make them so easy to prepare! keep up the awesome work! would I be bad if I added a little cheese to the chicken?

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