Chicken Enchiladas Verdes Casserole

the GOAT

I love an enchilada casserole, and I’ve eaten many— but this is the best one by far. It’s cheesy and rich, solid yet light, and the gently-spicy verde sauce has the BEST flavor. I always serve these enchiladas with black beans and tomatoes for flavor and color contrast, and to keep my family full (the casserole is somewhat lacking in fiber, and beans are an easy solution!)

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Enchiladas Verdes Casserole (adapted from the enchilada recipe from Bread & Wine by Shauna Niequist)
Cook time = 1 hour & 15 minutes (30-40 minutes active time)
Serves: 8-10

For Dietary Restrictions

• Gluten free: this dish is gluten free.

• Dairy free: omit the sour cream; use dairy-free cheese.

Kids Can Help

• Wash tomatoes, open cans, mix sauce, assemble enchiladas

Ingredients

• 1 lb chicken breasts (2 large or 3 medium breasts)

• 1 Tbsp extra virgin olive oil

• Garlic powder

• Salt

• 18 corn tortillas

• 16 oz shredded Monterey Jack cheese

• 2 15 oz cans black beans, undrained

• 2-3 roma tomatoes

• 1 7 oz can green chiles

• 1 28 oz can enchilada verde sauce (I recommended Las Palmas brand)

• 1 cup sour cream

Tools

• Chef knife

• Medium-sized cutting board

• Medium-sized mixing bowl

• Whisk

• Spatula

• Medium-large skillet with lid

• 9x13 baking dish

• Measuring cups

• Small or medium saucepan with a lid (for the beans)

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Directions

Step 1

In a medium-large skillet with a lid, heat olive oil over medium-high heat. Sprinkle the chicken breasts with salt and garlic powder and place seasoned side down in the pan.

Step 2

Sear the chicken breasts for a few minutes, then sprinkle the uncooked side with salt and garlic powder; flip. Cover and lower heat. Cook until the internal temperature reaches 165 degrees (about 10 more minutes). Once the chicken is cooked, allow it to rest while you do steps 3-4.

Step 3

Preheat oven to 375 degrees.

Step 4

In a large bowl, blend the green chiles, enchilada sauce, and sour cream with a whisk until smooth.

Step 5

Thinly slice the chicken breasts.

Step 6

Assemble the enchiladas: Pour 1 cup of sauce into the bottom of a 9x13 baking dish until a thin layer covers the bottom of the pan. Cover with 6 tortillas - overlapping is fine! Then spread 1 cup of sauce, half of the chicken, and a cup of cheese. Repeat: 6 more tortillas, 1 more cup of sauce, the rest of the chicken, and another cup of cheese; then add one last layer of tortillas and cover with the remaining sauce and cheese.

Step 7

Bake uncovered for 40-45 minutes until the cheese on top is nicely browned and bubbly.

Step 8

While the enchiladas are baking, wash the tomatoes and quarter, then slice into small pieces. Sprinkle with salt.

Step 9

Once the casserole is done baking, allow it to cool for a few minutes while you heat the black beans. This can be done in the microwave, or on the stove over medium-low heat (don’t forget to stir occasionally!) Add salt to taste, then serve with the casserole and tomatoes. Enjoy!