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Chicken Verde Enchilada Casserole

 
One serving costs about $2.83 One serving costs about $2.83

$2.83 per serving

13 people like this recipe

13 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,gluten free side dish,lunch,main course,main dish,dinner Mexican
spoonacular Score:76%

Spoonacular Score: 76%

 

Chicken Verde Enchilada Casserole requires approximately 45 minutes from start to finish. For $2.83 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 35g of protein, 27g of fat, and a total of 537 calories. It is a rather cheap recipe for fans of Mexican food. This recipe from Foodista has 13 fans. If you have guacamole, green onions, olive oil, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It works well as a main course. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. Similar recipes include Chicken Verde Enchilada Casserole, Verde Chicken Enchilada Casserole, and Chicken Enchilada Verde Dip.

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Marcassin Marcassin Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 315 dollars per bottle.

Marcassin Marcassin Vineyard Pinot Noir



» Get this wine on Wine.com

Ingredients

Servings:
4
4  skinless boneless chicken breasts
skinless boneless chicken breasts
some
some lawry's garlic salt and pepper
lawry's garlic salt and pepper
2 Tbsps
2 Tbsps olive oil
olive oil
6 ounces
6 ounces shredded cheddar cheese
shredded cheddar cheese
6 ounces
6 ounces shredded mozzarella cheese
shredded mozzarella cheese
19 ounces
19 ounces la victoria chile verde enchilada sauce
la victoria chile verde enchilada sauce
19 ounces
19 ounces la victoria chile verde enchilada sauce
la victoria chile verde enchilada sauce
12
12  corn tortillas
corn tortillas
12
12  corn tortillas
corn tortillas
some
some sour cream
sour cream
some
some guacamole
guacamole
some
some tomatoes
tomatoes
some
some green onions
green onions
4  skinless boneless chicken breasts
4
skinless boneless chicken breasts
some lawry's garlic salt and pepper
some
lawry's garlic salt and pepper
2 Tbsps olive oil
2 Tbsps
olive oil
6 ounces shredded cheddar cheese
6 ounces
shredded cheddar cheese
6 ounces shredded mozzarella cheese
6 ounces
shredded mozzarella cheese
19 ounces la victoria chile verde enchilada sauce
19 ounces
la victoria chile verde enchilada sauce
19 ounces la victoria chile verde enchilada sauce
19 ounces
la victoria chile verde enchilada sauce
12  corn tortillas
12
corn tortillas
12  corn tortillas
12
corn tortillas
some sour cream
some
sour cream
some guacamole
some
guacamole
some tomatoes
some
tomatoes
some green onions
some
green onions

Equipment

baking pan
baking pan
paper towels
paper towels
microwave
microwave
oven
oven
bowl
bowl
baking pan
baking pan
paper towels
paper towels
microwave
microwave
oven
oven
bowl
bowl


Instructions

Preheat oven to 350 degrees. In a large skillet, heat olive oil. Sprinkle both sides of chicken breasts with seasoning to taste. Brown chicken in olive oil. Cook 10 minutes. (chicken will cook more later) Cut/Shred cooked chicken into small pieces, set aside in small bowl. Combine shredded cheeses into a small bowl, set aside. Empty enchilada sauce into large bowl, set aside. Wrap tortillas in a moist paper towel and microwave for 1 minute to steam. Dip one warm corn tortilla into the enchilada sauce, coat both sides. Cover the bottom of a 13 x 9 baking dish with dipped tortillas (approx 4). Layer in the shredded/diced chicken on top of the tortillas. Layer in the cheeses on top of the chicken. Repeat layering dipped tortillas, chicken and cheese until baking dish is full. Finish with a layer of dipped tortillas topped with a layer of cheese. Bake at 350 degrees for 30-40 minutes or until cheese is melted. Top with your choice of sour cream, guacamole, diced tomatoes and/or chopped green onions.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.53
Ingredient
4 skinless boneless chicken breasts
some lawry's garlic salt and pepper
2 tablespoons olive oil
6 ounces shredded cheddar cheese
6 ounces shredded mozzarella cheese
19 ounces la victoria chile verde enchilada sauce
19 ounces la victoria chile verde enchilada sauce
12 corn tortillas
12 corn tortillas
some sour cream
some guacamole
some tomatoes
some green onions
Price
$4.01
$0.02
$0.33
$1.82
$2.61
$3.08
$3.08
$1.11
$1.11
$0.49
$0.11
$3.17
$0.24
$21.18

Nutritional Information

Quickview
686 Calories
39g Protein
28g Total Fat
70g Carbs
20% Health Score
Limit These
Calories
686k
34%

Fat
28g
44%

  Saturated Fat
12g
75%

Carbohydrates
70g
24%

  Sugar
18g
21%

Cholesterol
106mg
35%

Sodium
2261mg
98%

Get Enough Of These
Protein
39g
80%

Phosphorus
770mg
77%

Vitamin A
3333IU
67%

Selenium
43µg
63%

Vitamin B3
10mg
53%

Vitamin B6
0.98mg
49%

Fiber
11g
48%

Calcium
466mg
47%

Vitamin C
30mg
37%

Magnesium
130mg
33%

Vitamin K
31µg
30%

Manganese
0.58mg
29%

Potassium
978mg
28%

Zinc
4mg
27%

Vitamin B2
0.41mg
24%

Iron
3mg
19%

Vitamin B12
1µg
19%

Vitamin E
2mg
16%

Vitamin B1
0.24mg
16%

Vitamin B5
1mg
16%

Copper
0.31mg
15%

Folate
48µg
12%

Vitamin D
0.36µg
2%

covered percent of daily need

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