These Salsa Verde Enchiladas are an easy casserole that freezes great. This Mexican dinner is prepped in under 10 minutes and it’s gluten-free!

salsa verde enchiladas

SALSA VERDE ENCHILADAS

I was asked to bring in a meal to someone this week and found out that she had to have a gluten-free diet. I’ll admit that I could be more aware of gluten-free foods but since I don’t have any issues with it I’ve turned a blind eye.

I immediately started researching everything I could on all things gluten-free and came up with an entire gluten-free meal including dessert (coming soon) to serve her. Needless to say, I’m much more sensitive to those of you who have to eat gluten-free now. Not that I won’t still be sharing gluten filled recipes but I’ll try to include more that aren’t! This casserole couldn’t be any easier.

TheGirlWhoAteEverything_SalsaVerdeEnchiladas_Step1_VerticalThe filling for these has rotisserie chicken, sour cream, salsa verde, and taco seasoning. I love salsa verde because it already has so much flavor that you don’t need much else.

Salsa Verde Enchiladas - a fresh and easy casserole that freezes great. And gluten-free! the-girl-who-ate-everything.comCorn tortillas are gluten-free but you can use flour tortillas if you prefer those. I like to tear my tortillas when layering to make cutting easier. Layers of tortillas, chicken mixture, fresh tomatoes, cilantro, and cheese – these are good.

Salsa Verde Enchiladas - a fresh and easy casserole that freezes great. And gluten-free! the-girl-who-ate-everything.com

This makes an 8×8 baking dish. Salsa Verde Enchiladas

DON’T HAVE SALSA VERDE?

Just use regular salsa. Salsa verde is great here but use what you have.

OTHER MEXICAN RECIPES:

Salsa Verde Enchiladas

3.67 from 6 votes
These Salsa Verde Enchiladas are an easy casserole that freezes great. And it's gluten-free!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6 servings

Ingredients

  • 2 cups shredded chicken, (rotisserie chicken works well here)
  • 1 cup sour cream
  • 2 tablespoons Old El Paso™ taco seasoning mix, (from a 1 oz package)
  • 3/4 cup salsa verde, divided
  • 8 corn tortillas, (flour tortillas can be used as well)
  • 4 roma or plum tomatoes, seeded and chopped
  • 1/4 cup chopped cilantro
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Toppings: sour cream, guacamole, salsa

Instructions
 

  • Preheat oven to 400 degrees.
  • In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining 1/2 cup salsa verde. Mix together and set aside.
  • Spread 1/4 cup of the salsa verde on the bottom of an 8x8 square baking dish.
  • Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with 1/2 of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
  • If freezing, wrap with saran wrap and then foil and freeze.
  • Bake for 20 minutes or until enchiladas are hot and bubbly.
  • Cut into squares and add your favorite toppings such as sour cream, guacamole, and salsa.
Cuisine: Mexican
Course: Main Course
Salsa verde enchiladas