Pollo Verde Casserole
A creamy, cheesy chicken casserole with green chilies and tortillas, perfect for a comforting family dinner with bold southwestern flavors.
Ingredients
Instructions
- In a large bowl, combine cooked chicken, sour cream, diced green chilies, green enchilada sauce, eggs, and cream of chicken soup.
- Mix well until all ingredients are evenly incorporated.
- Grease a 9x13-inch casserole dish or spray with pan spray.
- Layer the bottom of the dish with tortilla strips.
- Pour half of the chicken mixture over the tortilla strips.
- Sprinkle half of the shredded Cheddar and Monterey Jack cheeses over the mixture.
- Repeat with another layer of tortilla strips, the remaining chicken mixture, and top with the remaining cheeses.
- Bake at 350°F (175°C) until the cheese is hot and bubbly, about 30 minutes.
- Let stand for about 5 minutes before serving to set.
Tips & Substitutions
For a lighter version, substitute Greek yogurt for sour cream and use whole wheat tortillas. If you prefer more heat, add jalapeños or use a spicier enchilada sauce. You can also incorporate black beans or corn into the layers for added texture and flavor. This dish can be made ahead and refrigerated overnight, just bake it fresh the next day.
Serving Suggestions
Serve the Pollo Verde Casserole with a side of Mexican rice or a fresh green salad for a complete meal. For garnish, consider cilantro, sliced avocados, or a dollop of salsa. This dish pairs beautifully with Sopa De Tortilla for a delightful Mexican dinner experience.
Storage & Reheating
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F until warmed through, about 20 minutes. You can also microwave individual portions, but the oven will help maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pollo Verde Casserole contains roughly 616 calories, with 23g protein, 71g carbohydrates, and 28g fat. It is an excellent source of calcium (49% of the Daily Value), protein (46% of the Daily Value), and vitamin A (35% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1606mg per serving (70% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use raw chicken instead of cooked chicken in this recipe?
Using raw chicken is not recommended, as the casserole requires pre-cooked chicken to ensure it's safe and properly cooked throughout. You can easily use leftover chicken or rotisserie chicken for convenience.
What can I substitute for the cream of chicken soup?
If you prefer not to use cream of chicken soup, a homemade white sauce or a can of cream of mushroom soup can work as a substitute. You can also use a plant-based cream soup for a vegetarian option.
Can I freeze the Pollo Verde Casserole?
Yes, this casserole freezes well. Just assemble it without baking, cover tightly with foil, and freeze for up to 2 months. When ready to bake, thaw it overnight in the refrigerator and bake as directed, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).