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Creamy Salsa Verde Chicken Enchilada Casserole

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Author Amy Rains


  • 2 tbsp olive oil or coconut oil
  • 22 oz corn tortillas or 20 small corn tortillas
  • 24 oz salsa verde sauce*
  • 1 4 oz can diced green chiles
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice juice of half lime
  • 4 oz cream cheese
  • 2 cups shredded cooked chicken or 1 lb chicken breast shredded
  • 1 cup shredded monterey jack cheese


  1. Preheat your oven to 350 degrees
  2. Heat up a large skillet to medium high heat. While pan is getting hot, chop tortillas into 1 inch squares. Add oil to pan, and add tortillas. Cook tortillas until nice and crispy on both sides (about 10 minutes total). Remove from heat and set aside.
  3. Meanwhile, make the sauce. Heat up salsa verde, chilies, cilantro, and lime juice in a small saucepan. Once hot, add cream cheese and allow the cheese to melt until sauce reaches a creamy consistency.
  4. Grease a 9x13 inch pan. Assemble your casserole by adding 1/2 cup sauce on the bottom, 1/3 of tortilla cubes, 2/3 cup chicken, and another 1/2 cup sauce. Repeat for 2 more layers, ending with tortillas on top. Add any leftover sauce, and top with shredded cheese.
  5. Bake for 15-20 minutes, or until cheese is bubbly and golden brown.
  6. Serve with any toppings such as avocado, salsa, onion, etc.

Recipe Notes

Use any brand here, I do like the Trader Joe's Salsa Verde in a jar.