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Creamy Salsa Verde Chicken (or enchilada casserole)

  • Yield: 6 enchiladas 1x


This dish can easily be made as an enchilada casserole. Simply layer the ingredients in a casserole dish with corn tortillas between layers. Bake at 350 degrees for 30 minutes.

Nutritional information does not include tortillas if making a casserole


  • 4 ea boneless skinless chicken breast or thighs (Or use pre-cooked chicken leftovers--Skip the first 4 steps)
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 2 tbs olive oil (divided)
  • 2 cloves garlic (minced)
  • 1 16 oz jar salsa verde
  • 3 oz cream cheese
  • 1/2 cup broth
  • 1/4 cup cilantro (chopped, plus more for garnish)


  1. Season chicken with garlic powder, cumin, salt, and pepper.
  2. In a large skillet over medium heat, heat 1 tbs of the oil.
  3. Cook chicken until golden and no longer pink, about 8 minutes per side.
  4. Transfer to a plate and set aside.
  5. Still on medium heat, heat the remaining oil.
  6. Cook garlic until fragrant, about 1 minute.
  7. Add the salsa verde, cream cheese, and broth, and stir until cream cheese has melted completely into sauce.
  8. Return the chicken to the skillet and let simmer until slightly thickened, 4 to 6 minutes more.
  9. Remove from heat and garnish with cilantro
  10. Serve chicken with extra sauce spooned over the top.


Source: delish--Lena Abraham

  • Category: Main Dish


  • Serving Size: 2 enchiladas
  • Calories: 613
  • Fat: 27.05 g
  • Carbohydrates: 12.4 g
  • Protein: 75.73 g
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