Slow-Simmered Chicken Enchilada Verde Casserole

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Tender shredded chicken baked in a tangy tomatillo and green chili sauce layered with corn tortillas and melted cheese. This Mexican-inspired Cinco de Mayo recipe, ready in about 75 minutes, pairs boneless skinless chicken breasts, tomatillos, jalapeño pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs boneless skinless chicken breasts
• 8 medium, husked and rinsed tomatillos
• 1, stemmed and seeded jalapeño pepper
• 3, peeled garlic cloves
• 1/2 medium, quartered white onion
• 1/4 cup chopped fresh cilantro
• 2 cups chicken broth
• 12 small corn tortillas
• 1.5 cups shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lime juice

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, place 8 medium husked tomatillos, 1 stemmed jalapeño pepper, 3 peeled garlic cloves, and 1/2 medium quartered white onion. Cover with 2 cups chicken broth and bring to a boil over medium-high heat. Boil for 10 minutes until tomatillos soften and turn pale green.
2. Step 2: Transfer the hot tomatillo mixture to a blender. Add 1/4 cup chopped fresh cilantro, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice. Blend until smooth and set aside.
3. Step 3: Add 1.5 lbs boneless skinless chicken breasts to the pot with remaining broth and simmer gently for 20 minutes until cooked through. Remove chicken and shred with two forks.
4. Step 4: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
5. Step 5: Spread 1/3 cup of the tomatillo sauce on the bottom of the dish. Layer 4 corn tortillas over the sauce. Top with one-third of shredded chicken and 1/2 cup shredded Monterey Jack cheese. Repeat layers twice more, ending with cheese on top.
6. Step 6: Pour remaining tomatillo sauce evenly over the cheese layer. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
7. Step 7: Let rest for 5 minutes before serving. Garnish with extra cilantro if desired.