Raise your hand if you don’t feel like making dinner tonight!
Oh, ok. Wow. That was more of you than I thought…
Well, no worries, because I found a seriously yummy recipe that can be made mixed, baked, and on the table in 30 minutes, saving us all from falling back on take out, or worse, eating ice cream sandwiches and green olives for dinner (you’ve been there…) Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo to the rescue!
This dish from Picky Palate combines the tangy flavors of salsa verde and green chili enchilada sauce, with sour cream, corn tortillas, black beans, and chicken breasts one seriously simple, toss together casserole. It couldn’t be easier.
Start by combining 1 cup each green chili enchilada sauce and sour cream, with 3/4 cup salsa verde in a large bowl. BTW, I loved this Herdez Salsa Verde. It was perfectly tangy and crisp.
Whisk the ingredients together until smooth.
Next, count out 12 corn tortillas, then rip them into bite-sized pieces.
I just kept folding the tortillas in half until I had small triangles.
To the sauce and corn tortillas, add 2 cooked and chopped chicken breasts, and 1 can drained and rinsed black beans.
Right. Make sure you use a really large bowl!
Fold the ingredients together, then pour into a non-stick sprayed 9×13 dish. Ben’s going to be home late, so I separated ours out into an individual sized baking dish for me to eat for dinner, and a medium-sized dish to bake when he gets home.
Sprinkle shredded cheese on top, then bake for 25 minutes, or until golden brown and bubbly!
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Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo
Description
Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo is quick, tasty, and made in just 1 bowl!
Ingredients
- 1 cup green enchilada sauce
- 1 cup sour cream (can use low-fat, or regular)
- 3/4 cup jarred salsa verde
- 12 white corn tortillas, torn into bite-sized pieces
- 2 chicken breasts, cooked and chopped into bite-sized pieces
- 1-15oz can black beans, drained and rinsed
- 1 cup shredded colby jack cheese
- For the Pico de Gallo:
- 2 cups grape or cherry tomato halves
- 2 green onions, sliced
- 2 Tablespoons chopped cilantro
- juice of 1 lime
- salt & pepper
Directions
- Preheat oven to 350 degrees. Combine enchilada sauce, sour cream, and salsa verde in a large bowl. Whisk to combine. Add tortillas, chicken, and black beans, then mix to combine. Spray a 9x13 casserole dish with non-stick spray, then pour the mixture inside. Top with cheese, then bake for 20-25 minutes, or until golden brown and bubbly. Let rest 5 minutes before serving.
- For the Pico de Gallo: Combine tomatoes, green onions, cilantro, and the juice of half the lime into a bowl. Season with salt and pepper, then stir to combine. Taste, then add the juice from the second lime half if desired.
Notes
Recipe from Picky Palate.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Ahhh, I am so in love with this dish! Not only is it crazy-quick, but it’s satisfying and comforting too. The corn tortillas get thick and creamy, and the whole thing just kind of reminds me of baked nachos. Automatic win.
While the casserole baked, I whipped up a quick Pico de Gallo to spoon on top for a burst of fresh flavor.
It’s just chopped grape tomatoes mixed with cilantro, green onion, lime juice, and salt & pepper. The perfect accompaniment to this pantry meal.
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My family absolutely loves this! I have probably made it a dozen times this past year. I am doing a meal swap with a group of ladies and want to make sure to impress them but I am concerned about I would prepare and then freeze it for them so it is still great/fresh? Have you done this before? Do I just put it all together and then freeze it without baking? Or bake it completely and have them just thaw/warm it up? I worried the tortillas will get soggy. THANKS!
I didn’t overlook the question above about freezing:)…I just didn’t know if you had updated information!
Hey Laura! I don’t have any updated info but I don’t think the tortillas will get soggy if they freeze then partially thaw and bake!
Can I oom this and freeze it? Or should I make it,freeze it then cook it? Trying to get some meals together for son and DIL for meals after thir baby arrives -hopefully within to week! Thnk you.
Hmmm, I would probably freeze then partially thaw in the fridge, and then bake!
How in the heck did you read what I typed! You are good! Anyway thanks for info.
Hahaha, I knew what you were trying to say! ;)
Love the plate, it makes your delicious creation look even more delicious! Can’t wait to try it. Yum!
I’ve done a similar version of this with just the Herdez salsa verde (no enchilada sauce) and cream cheese for the creaminess factor and used sour cream as an optional topping. Haven’t made it in a while, I think I will tomorrow – thanks for the reminder!
I just made this, and it was fantastic!! Subbed non-fat plain Greek yogurt for the sour cream, and it turned out great. Delish!
[…] Green Chili Chicken Enchiladas from Iowa Girl Eats […]
Those plates are positively amazing! Where and when did you get them? I want them!
It was a random end-cap clearance purchase from Target!
[…] mean the title hooked me and I just knew the post was heaven sent… “I Don’t Feel Like Making Dinner” Dinner (click for the recipe)… **I was nodding my head as I read the post totally agreeing with the […]
This looks phenomenal!!! You know what I’m thinkin’ here —> plain Chobani for the sour cream ;) May have to happen soon!
Love the title. This is absolutely perfect for work nights when I come home strolling in at 7PM and I’m starved like I haven’t eaten for days!
Oreos!!! i know horrible but I love them
Do you think I could sub greek yogurt for sour cream? I never buy sour cream, but I always have greek on hand!
I have heard that Greek yogurt can curdle when cooked, so maybe try half and half?
I wonder how this would work if you subbed plain non-fat greek yogurt for the sour cream? I’ve been using that switch a lot lately.
I have heard that Greek yogurt can curdle when cooked, so maybe try using half of each?
This looks so good!!! When I don’t want to cook, we usually just have a frozen pizza or a Schwan’s meal kit or some other Schwan’s product.
My boyfriend and I normally order in thai or go out when the urge to cook isn’t there. We look up any special deals in our area, or sometimes go with the take and bake pizza paired with a salad. This looks amazing though as we are both total mexican good junkies!
From one fellow Iowagirl to another, this is awesome. I know there are 4,329 different spins on this casserole but you have the knack of making it look not only delicious but really easy. And yes, I love the Herdez brand as well. For those questioning what to use if cooked chicken isn’t an option , I would suggest subbing canned chicken (not so bad really in a recipe like this) or a couple small cans of whole green chilies chopped.
Wow, great idea with the chiles! My mom is a vegetarian and is coming to visit for an extended stay. I LOVE this recipe and you’ve helped me figure out my chicken sub! THANKS!!
This looks very awesome! I only wish I could get my family to eat it!
I moved from Iowa 10 years ago and miss Hy-Vee and AE!! Your pictures make me want to go visit just for groceries! :)
This is one of my favorite tex mex and casserole dishes — it’s so creamy, gooey, delicious, and comforting! Thanks to your photos, I think I’ll have to make it again this weekend. :) And I love, love, love the salsa verde by Herdez. I randomly picked up a couple cans at my local market last summer and I haven’t bothered trying any other brand since!