Name: Verde Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 1 tablespoon olive oil; 1medium white onion, peeled anddiced; 1 large poblano or green bell pepper, cored and diced; 2 (15 ounce) cans beans, rinsed and drained(I used pinto); 1 (8 ounce) can whole kernel corn, drained; 2 handfuls fresh baby spinach; 3cups (about 1.5 pounds) shredded or diced cooked chicken; 3 cupsgreen enchilada sauce(or you could substitutesalsa verde); 12 corn tortillas, halved; 3 cups shredded Monterrey Jack or Mexican blend cheese; toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

Ingredients

(Servings: 12)

1 tablespoon olive oil

1medium white onion, peeled anddiced

1 large poblano or green bell pepper, cored and diced

2 (15 ounce) cans beans, rinsed and drained(I used pinto)

1 (8 ounce) can whole kernel corn, drained

2 handfuls fresh baby spinach

3cups (about 1.5 pounds) shredded or diced cooked chicken

3 cupsgreen enchilada sauce(or you could substitutesalsa verde)

12 corn tortillas, halved

3 cups shredded Monterrey Jack or Mexican blend cheese

toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

Verde Chicken Enchilada Casserole

Ingredients

Steps

Nutrition Facts

Comments

Verde Chicken Enchilada Casserole

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts