Green Enchilada Casserole

5 from 2 votes

Delicious Green Enchiladas Casserole made with leftover Chili Verde.

Prep Time20

Cook Time45

Resting time15

Total Time1 20

Course: Main Course, Main Dish

Cuisine: Mexican

Servings: people

Calories: 796kcal

Preheat oven to 350 degrees F.
Spray a 9" x 6" baking dish with cooking spray, then add approximately ¼ cup of chili verde (avoiding larger meat chunks) into it.
Add ¼ cup of sour cream and corn kernels into the chili verde and mix until thoroughly combined.
Place 4 tortillas into the baking dish, overlapping, as necessary.
Top tortillas with one cup of chili Verde mixture then add ½ cup of shredded cheese. Repeat until you have the last layer of tortillas.
Mix any remaining chili Verde with the green salsa (or hot sauce) and the remaining sour cream. Pour the mixture over the enchiladas.
Cover with foil and cook for 30 minutes. Sprinkle with the remaining shredded cheese and bake for an additional ten minutes.
Allow the green enchilada casserole to rest for 10 to 15 minutes before serving.

If you don't have enough sauce left, feel free to use jarred salsa Verde, such as Herdez.

You can also use jarred salsa Verde to make chili Verde if tomatillos are not in season, or unavailable.
If there are large chunks of meat in the chili verde, break them up so that the meat is more evenly distributed.
Another way to assemble the enchiladas is to divide the chili Verde between the corn tortillas and roll them up to make traditional-looking enchiladas.
Feel free to leave out the corn, or add other mixins such as sliced black olives, diced chilis, jalapenos, scallions, or fresh cilantro.
If you don't mind the extra calories, I recommend briefly frying the corn tortillas before using them to assemble the enchiladas.
If you like the top browned, broil on low for a few minutes.