Slow-Simmered Chicken Enchilada Verde Casserole
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 ready in about 75 minutes pairs boneless skinless chicken breasts, medium, husked and rinsed tomatillos, stemmed and seeded 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
- 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.
- 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.
- Step 7: Let rest for 5 minutes before serving. Garnish with extra cilantro if desired.
Frequently asked questions
How long does Slow-Simmered Chicken Enchilada Verde Casserole take to make?
Total time is about 75 minutes (25 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Simmered Chicken Enchilada Verde Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled garlic cloves from drying out.
Can I substitute ingredients in Slow-Simmered Chicken Enchilada Verde Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Simmered Chicken Enchilada Verde Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Simmered Chicken Enchilada Verde Casserole?
Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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