Green Chili Chicken Enchilada Casserole with Quick Pico de Gallo is quick, tasty, and made in just 1 bowl!
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 easy dish 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.
Whisk the ingredients together until smooth.
Next, count out 12 corn tortillas, then rip them into bite-sized pieces.
You can chop them uniformly, or keep folding the tortillas in half until you get small triangles.
To the sauce and corn tortillas, add 2 cooked and chopped chicken breasts, and 1 can drained and rinsed black beans.
Fold the ingredients together, then pour into a non-stick sprayed 9×13 dish, or 2 smaller baking dishes.
Sprinkle shredded cheese on top, then bake for 25 minutes, or until golden brown and bubbly!
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 bakes, whip 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 and pepper. The perfect accompaniment to this pantry meal.
Equipment
Ingredients
- 1 cup green enchilada sauce
- 1 cup sour cream
- 3/4 cup jarred salsa verde
- 12 white corn tortillas, torn into bite-sized pieces
- 2 chicken breasts, ~1lb, cooked then chopped into bite-sized pieces
- 15 oz can black beans, drained and rinsed
- 1 cup shredded colby jack cheese
For the Pico de Gallo:
- 2 cups grape or cherry tomatoes, halved
- 2 green onions, sliced
- 2 Tablespoons chopped cilantro
- 1 lime
- salt and pepper
Directions
- Preheat oven to 350 degrees. Add enchilada sauce, sour cream, and salsa verde to a large mixing bowl then 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 10 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is great!!!
I decided to make these in single serving pans so I could freeze them and then just pop them in the oven making it an even quicker dinner on nights when I really don’t want to cook. I try to put it in the fridge in the morning before I go to work so I can just cook it at the normal temp and time when I get home:)
This was great! Even the Little Picky One ate it! I added about 1.5 cups of frozen corn because that was the only way there was going to be a veggie on the table tonight.
This casseroles looks delicious. I am planning on making it but am having a bit of a problem locating salsa verde and enchilada sauce at two of the grocery stores near me. I live in Canada in a fairly large city; some of the brands you have available aren’t up here but I am sure I can find another brand at some other store in the city here. I’ll keep looking. I was hoping to make this casserole this weekend so I may make a substitution for the sauces and see how it turns out. Can you tell me what the salsa verde taste like and also what the consistency and taste of the enchilada sauce is. Thanks
DO you have any idea about the volume of chicken you used (or even the weight)? I’m going to try this with chicken thighs and I’m bad at substitutions when there aren’t exact measurements given.
Sincerely, a pretty strict recipe follower.
14-16oz should be just fine!
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!
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!
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