I used to hate enchiladas. I used to hate corn tortillas in general, so, that pretty much ruled out enchiladas. Nowadays I can eat restaurant enchiladas, but I still don’t really like making them at home. Sure, I found a type of corn tortillas I will eat – a soft, pillowy, chewy corn tortilla made locally here. But cold, they crack when you roll them, and even warmed up, I don’t do so well with them. The obvious solution? Layer the tortillas in a casserole dish with filling, cheese, and sauce, and bake it. Bonus: this is easier to remove from the pan.
Green Chicken Enchilada Casserole (4 servings)
- 1 package corn tortillas
- 2 c. prepared salsa verde
- 2 c. shredded pepper jack cheese
- 1 onion, diced
- 1 zucchini, sliced into matchsticks
- 2 boneless, skinless chicken thighs, sliced
- 1 tsp. each cumin, chili powder, garlic powder, and paprika
- Preheat oven to 375.
- Place one layer of tortillas on the bottom of an 8″x8″ casserole dish. Place half the filling on top of the tortillas, and sprinkle with some of the cheese. Repeat layering with tortillas and filling, ending with a layer of tortillas on top.
- Spread salsa verde over the top of the tortillas and top with the rest of the cheese.