Creamy Green Chicken Enchilada Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 16 corn tortillas, cut in half
  • 3 cups shredded rotisserie chicken (skinless)
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 2 cups shredded Monterrey Jack cheese, divided
Creamy Green Chile Sauce:
  • 2 Tbsp unsalted butter
  • 2 Tbsp extra-virgin olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup salsa verde
  • 1 (4 oz) can mild diced green chilies
  • 1 tsp ground cumin
  • 1 chicken bouillon cube
  • ½ tsp cayenne pepper
  • 1 cup whole milk Greek yogurt
  1. Preheat oven to 350 degrees F. Lightly spray a 9x13-inch baking dish with cooking spray; set aside.
  2. Melt butter in olive oil over medium heat in a large saucepan. Add onion and garlic; sauté 3 minutes. Sprinkle in flour and cook for 2 minutes; whisk constantly. Reduce heat to low and slowly whisk in chicken broth. Add the salsa verde, green chilies, cumin, bouillon, and cayenne. Bring to a boil then reduce to a simmer until thickened. Remove from heat and whisk in the yogurt until well-combined.
  3. Spread ½ cup of the creamy enchilada sauce evenly in the bottom of the prepared baking dish. To the remaining sauce, stir in chicken and beans.
  4. Layer 10 tortilla halves onto bottom of the sauce, with the straight cut edges flush against the sides of the pan, then fill the center with the other halves. Top evenly with ⅓ of the chicken mixture, followed by ⅔ cup of cheese. Repeat with another layer of tortillas, ⅓ chicken mixture, and ⅔ cup cheese. Finish with final layer of tortillas, remaining chicken mixture and remaining ⅔ cup cheese.
  5. Cover the pan with aluminum foil and bakefor 20 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. Remove pan from oven and garnish with desired toppings, if desired.
Recipe slightly adapted from Carlsbad Cravings
Nutrition Information
Serving size: ⅛ casserole Calories: 430 Fat: 20.1 Carbohydrates: 39.3 Sugar: 3.0 Sodium: 987 Fiber: 7.4 Protein: 26.8 Cholesterol: 76
Recipe by Prevention RD at