This easy, cheesy Mexican casserole recipe with salsa verde makes it simple to serve a nutritious dinner for a crowd on even the busiest of weeknights.
Arrrrrriba! This year I’m happy to share recipes created as a Kroger blogging ambassador, where I will featuring all sorts of products from Kroger grocery stores for my family, and for yours including this festive dish aimed squarely at celebrations for Cinco de Mayo.
But even before our South of the border bash was a 🎉 festiva in our eye 🎉, my Smudge decided an impromptu sleepover with her gal pals was in order.
Also in order? An easy dinner that would feed a crowd. Even the picky ones.
This chicken enchilada bake totally delivered, with one of my favorite tricks added right in to it: I snuck a little healthy in.
This recipe has seen many incarnations in my kitchen. It’s easy that way, totally adaptable to your cravings.
But an even better part of this casserole is that I can pick up just about everything already cooked and peeled and diced from Smith’s Marketplace. All that’s left is heading home to assemble and bake.
I picked up shredded chicken from the deli and pre-cut butternut squash from the produce aisle. Pre-cut butternut squash is one of my favorite shortcuts because I am not always up to being a butternut squash wrangler. And time was of the essence.
I had hungry tweens beckoning!
Kroger has so many private label brands that they always make up the bulk of my cart. In fact, for this recipe, whether it was organic, value, or freshly made in the store, everything but one item (Cotija cheese) was a Kroger brand. And bonus! The Cotija was on sale!
Unlike regular enchiladas, this recipe is a layered casserole of Mexican flavors. It makes it easy to serve because you don’t have to follow the tortilla lines once everything has melted together and portion sizes can be rationed easily.
I love my recipe for homemade Hatch Chile Salsa Verde. But it gets eaten fast and isn’t around for long. Our favorite substitute is Kroger’s Tomatillo Salsa Verde. It makes it’s way onto my husband’s over easy eggs and sour cream tortilla breakfast pretty much each and every morning.
The sauce for this dish is a mix of Kroger’s salsa verde and low-fat sour cream that smothers the layered tortillas, cheese, butternut squash, chicken and black beans.
Everyone has a preference for tortillas and I do too. I’ve made this recipe with yellow corn, white corn and flour tortillas and I have to say, my favorite is flour tortillas.
Because these tortillas aren’t fried beforehand and are baked for a longer amount of time, they can get a little too soft for my liking. So for my preference, I go for flour. But by all means, make your own selection for your cravings.
Like most dishes, it’s all about the condiments for me. Fresh cilantro is always a favorite, and my husband always requests black olives in just about every Mexican dish. And I wouldn’t dare forget the sour cream.
But a new addition to the fold was my discovery of Kroger’s Sweet and Hot Jalapeños. I have a killer pickled jalapeño recipe, but like my salsa verde, we go through them fast so it’s off to the store we go. The sweet and spicy flavors of the Kroger brand is so good with it’s sweet bite.
Whoda known jalapeños could be so sweet. Even Pippa is ready for a bite.
If you try this recipe, please let me know! Leave a comment below, or take a photo and tag it on Instagram with #foodiecrusheats
Salsa Verde Chicken Enchilada Casserole
Ingredients
- 2 16- ounce jars Kroger Tomatillo Salsa Verde Mild about 4 cups
- 1 cup Kroger low-fat sour cream
- 18 small Kroger flour or white corn tortillas
- 1/2 pound shredded deli chicken meat
- 2 cups Kroger pre-diced butternut squash
- 1 16- ounce can Simply Organic black beans rinsed and drained
- 4 cups shredded cheese such as a blend of Monterey Jack and cheddar cheeses
- 1 3- ounce can Kroger sliced olives drained
- 3 green onions chopped
- 1/3 cup chopped fresh cilantro
- Sour cream sliced avocado and pickled sweet and hot jalapeño peppers
Instructions
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Preheat the oven to 400 degrees F.
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Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Layer 6 of the small tortillas on the bottom of the pan. Spoon 1 1/4 cups of the sauce over the tortillas then layer 1/3 of the chicken, 1/3 of the butternut squash and 1/3 of the black beans. Top with 1/3 of the cheese and repeat the process 2 more times, but set aside the last layer of cheese.
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Spray one side of a piece of aluminum foil with cooking spray and cover the pan then bake for 60-70 minutes or until the sauce starts to bubble. Remove the foil and top with the remaining cheese and bake until melted, about 10 more minutes.
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Remove from the oven and top with sliced olives, green onions and cilantro. Garnish with sour cream, avocado slices and pickled sweet and hot jalapeños.
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**Optional: Sprinkle Cotija cheese on top for a tart cheese burst of flavor.
This post is in partnership with Kroger. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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cookbook queen says
April 20, 2016 at 6:23 amAs a kid, I always visited Kroger with my grandma in Ohio. we don’t have one here in Arkansas, but I’m always crossing my fingers that we will get one soon! I love simple meals like this that feed a crowd. Especially when you can sneak in veggies — always a bonus!
Pat Devita-Vessa says
May 19, 2016 at 5:13 pmCan you tell me how to freeze this or would it simply turn to mush
heidi says
May 19, 2016 at 9:52 pmI haven’t frozen it before so I’m not sure. I’m thinking it would freeze well before baking.
Lori says
January 21, 2019 at 7:31 pmDo you know the calorie count and how many servings this would be?
Ashley @ Foodie Crush says
January 22, 2019 at 6:48 amHi Lori! This would serve about 6-8 depending on size. Due to differences in ingredients, I suggest using an app or program to calculate calories based on your ingredients used.
Monique @ Ambitious Kitchen says
April 20, 2016 at 7:04 amLOVE how easy and accessible this recipe is! I always buy pre cut butternut squash too, because I’m fearful I’ll cut off my hand if I try to do it myself. This recipe looks AMAZING!
heidi says
April 20, 2016 at 7:21 amHa! I doubt you’d cut off your whole hand, but the pre-cut stuff is definitely a time-saver!! :)
bob says
April 20, 2016 at 7:14 amHeidi: Please refrain from adding Kroger in almost every line of your recipes – what you are actually doing is irritating folks who are looking for good things to make and eat… and turning them off to Kroger in the process.
I know your arrangement with Kroger includes mentioning them where ever possible… but have you considered the negative aspects of overkill???
The enchilada recipe included 5 Kroger references in the 10 item recipe – surprised you did not specify Kroger mixing pans, grated cheese, and casserole dishes as well!
heidi says
April 20, 2016 at 7:26 amHi Bob, thanks or your input. I’m sorry if you see this as overkill but truth be told, I’m a big fan of Kroger and the products they make so my mentioning them is totally authentic. I find their private label brands are on par in quality with name brands and saves me a little cash at the same time and that is the message I want to share. I mentioned the brand more than once because some readers might not read the entire blog post and the mentions are meant as a service to readers, to point out the actual products I used in this recipe and the fact that I truly am a fan. But thank you for your comment, and I hope you give the recipe a try.
Ashley says
April 20, 2016 at 10:40 amWell said Bob. I was thinking the exact same thing. Mention Kroger at the beginning of the recipe if you need to and say that you think they make the best blah blah blah, but you do not have to mention them on every line of a recipe. To be honest I block that part out.
Kaily J says
April 25, 2016 at 12:42 pmAGREE ! We don’t even have Kroger, so whatever.
Jennifer says
May 4, 2016 at 2:01 pmKerp on me mentioning Kroger….I enjoy it! ;) ♡
Lauren Gaskill | Making Life Sweet says
April 20, 2016 at 8:27 amThis is totally my kind of casserole! LOVE salsa verde. :)
Cookin Canuck says
April 20, 2016 at 8:36 amKroger has so many great products and I love their Simple Truth brand. I’ve never tried their tomatillo salsa verde, but clearly that needs to change. Gorgeous casserole, Heidi!
PAULA E says
March 11, 2017 at 10:14 pmThe Tomatillo Salsa Verde is really good. It is the only kind I buy. You will enjoy I but very much. Good quality, good taste, good value.
Chels says
April 20, 2016 at 8:47 amWe have Fred Meyers in our area (which is owned by Kroger) and I just love that store! The private labels are always made with such great quality and the prices, seriously cannot be beat…on anything. For example, iceberg lettuce is like maybe $1.39 there, vs. the nearly $4 head we almost bought at Whole Foods and nearly had a heart attack over! LOL! I love Mexican lasagnas like this because they are so simple…but I am seriously going to need to look for chopped butternut squash. That could save my life!
heidi says
April 20, 2016 at 10:05 amFunny you should mention that Chels, the store I shop in (Smith’s Marketplace) used to be Fred Meyer too, so it has furniture, home decor, hardware, toys and a garden center too. It’s no wonder I’m always there! :) And yes, the pre-cut section is a great and fast resource for fresh veggies. They’re always in top condition, too! Thanks for the comment!
Anthony Potocki says
April 20, 2016 at 8:59 amI too love shopping at Kroger and certainly did not think your references were overkill. Bob must have woke up too early today!! Give us all a break Bob.
This recipe looks great and right in time for a weekend casserole. You mentioned cotija cheese in your blog but not in the recipe as well as mentioning Kroger’s sweet and hot Jalapenos— but you used a pickled jalapeno. Could you clarify? Thanks.
heidi says
April 20, 2016 at 10:03 amAnthony, thanks for your support of me, and of Kroger too. Happy to see we have fans :) I did buy the cotija and I was going to sprinkle it on top for just another layer of cheesy goodness (it’s one of my favorites) but since I didn’t in the photos I didn’t mention it in the recipe. I’ll add it in as a suggestion. And the sweet and hot jalapeños are pickled, they’re just both sweet and spicy, like a bread and butter pickle. You have to try them!!
Kim says
April 20, 2016 at 9:51 amI love reading your blog for many reasons, but I have to say, the pictures you take to showcase your recipes are simply gorgeous, and this blog post is no exception. The photos are so beautiful. Your photography skills are jealousy-inducing And I have to mention that while I do not have a Kroger grocery store near where I live, you certainly have not turned me away from shopping at one. There is no shame in standing behind brands and companies that you believe in. Kroger for the win!
heidi says
April 20, 2016 at 9:59 amAw, Kim! Thank you for the supportive words on all fronts! I love taking the photos but honestly, I’m always critiquing myself and wishing they were something else, or more like this style or that but it’s just how I do it so I’ve accepted it :) and your words mean so much! And thank you for the encouragement about posting about products I work with and believe in. I am seriously at my local Smiths (aka Kroger) at least every other day if not every day so my words certainly come from my experience. Thanks for visiting and thanks again for the comment.
Manny Aguilar says
April 20, 2016 at 10:36 amWord to the wise, the recipe sounds delicious but I would leave out the olives because those are NOT Mexican or Tex-Mex and I have never seen it in our cooking – I’m just saying….
heidi says
April 20, 2016 at 10:52 am:) Thanks Manny for your olive expertise (seriously), I hear ‘ya. But like I said, my husband LOVES them, so I had to add them in to keep the troops happy
stephanie says
May 11, 2016 at 10:05 amwhile this is true, generic canned black olives are a *staple* of suburban white people attempting “mexican.” :)
growing up whenever we had taco night, olives were always on the lazy susan as part of the toppings array! i’m 32 now and have learned to make several authentic mexican and authentic tex mex dishes, but sometimes i still get a craving for good ol’ ground beef with an old el paso seasoning packet, bottled taco sauce, iceberg lettuce, chopped tomatoes, shredded cheddar, sour cream…and yes, OLIVES!
stephanie says
May 11, 2016 at 10:12 amps, i will be making this recipe tomorrow night, can’t wait. i love the butternut squash – i grew up in RI and there is a veggie restaurant in providence called the garden grille that serves amazing butternut squash & black bean quesadillas. when i worked in the area we’d always go there for birthdays and i never got anything else, they were that good.
and whenever i roast butternut squash at home, i always toss it in cajun or mexican spices first, even if i’m making “plain” roasted chicken or something. so good.
Kari says
April 20, 2016 at 10:58 amYum! This looks like a perfect weeknight dinner. Love cheesy dishes!
Kari
http://www.sweetteasweetie.com
Kevin says
April 20, 2016 at 11:24 amNot a squash fan, could we use something else to substitute?
Otherwise, looks like a wonderful recipe.
heidi says
April 20, 2016 at 4:53 pmHey Kevin, you could always try sweet potatoes instead of the butternut squash. It will lend the same sweetness and should cook at just about the same rate. Let me know how it goes.
Emily @ Life on Food says
April 20, 2016 at 1:49 pmThis looks so yummy! Perfect for Cinco de Mayo.
Patricia says
April 20, 2016 at 1:53 pmUnfortunately, we do not have Kroger out West but do have Trader Joe’s, which
is great. Enchilada sounds wonderful, however butternut squash seems out of place, in spite that i love grilled squash, i will try it adding more chicken and , of course, olives, for a main dish. I’m surprised about olives not being mexican.
I love Veracruz Style red snapper, which includes olives.
heidi says
April 20, 2016 at 4:51 pmI love Veracruz style fish too, so good!
Kelli says
June 8, 2016 at 7:03 pm“Out west” we don’t have Kroger, but we have a lot of grocery stores “out west” that are branded different, but are actually owned by Kroger and sell Kroger brand products. Fry’s in Arizona, QFC and Fred Meyer in Washington, Fred Meyer in Oregon, and several more in other western states. I love Kroger products, I actually think they make some of the best store branded products around.
Jennifer says
April 20, 2016 at 6:06 pmMade this for dinner and it was delicious!!! My kids found it a bit spicy, so I will have quite a bit leftover. Do you think it would freeze well? Loved the butternut squash!
heidi says
April 20, 2016 at 10:10 pmYes Jennifer, I think it would freeze just fine. Be sure to use freezer bags and it should be good for 1-2 months. Glad you enjoyed it!
Hannah says
April 20, 2016 at 9:48 pmI love salsa verde. And pepper jack! Gorgeous enchiladas!I heart Mexican food… and am pinning this to make for a quick weeknight meal.
Anthony Potocki says
April 21, 2016 at 9:42 amMade this last night and it was excellent!! Those Kroger sweet and hot Jalapenos are extremely HOT! Be careful–almost too hot for me. One small problem–and I used a 9×13– it seeped out into stove and smoked up. I took it out and put a cookie sheet under my dish and it finished fine. Just thought I’d mention it to you as a precaution because it does fill the dish up to the top.
But it sure was a very tasty and wonderful weeknight meal. Keep on keepin on!!
Laura | Tutti Dolci says
April 21, 2016 at 11:24 pmNow this is the way to do enchiladas… love those layers!
Ha Manh Bui says
April 21, 2016 at 11:53 pmOMG Heidi this is so beautiful
I’m trying them right now
Thank you, thank you so much
sue | theviewfromgreatisland says
April 22, 2016 at 9:21 amEnchiladas without all the messy rolling and sauce splattered kitchen? I’m in! I love everything about this, from the tomatillo salsa to the olives, yum :)
SaraLily says
April 22, 2016 at 11:59 amOOooo definitely have to add this to my list of things to make for dinner soon! My boyfriend and I always love a good Mexican themed dinner – this will be sure to please our taste buds!
tanya schroeder says
April 22, 2016 at 4:02 pmThat is so smart to buy the pre-chopped butternut squash, I have to try that! This is definitely a crowd- pleasing dish, so many wonderful parts to this casserole.t
Amy @ Amy's Healthy Baking says
April 25, 2016 at 11:35 pmI had so many impromptu sleepovers at that age… Although I suppose since I had so many, my mom could basically assume that I’d be spending the night at a friend’s house or they’d be at mine at least one evening each weekend! We usually chowed down on frozen pizza or In-N-Out, but this enchilada casserole would’ve been WAY better! And you take such stunning photos — it almost looks too good to eat!! Almost. ;) ;)
Danielle Murphy says
April 26, 2016 at 8:54 pmJust made this for dinner and my mom loved it. It was delicious.
Thank you
Mary says
April 27, 2016 at 2:59 amI made this and it is delicious! All of the great enchilada flavor and texture without the hassle! Just as in all recipes, if there is an ingredient or flavor I don’t like, I leave it out. So simple. No need to point out personal preferences. Thanks for a wonderful addition to my favorite recipe file!
Kate says
May 1, 2016 at 11:06 amOh my gosh, this looks insanely good!! Great photos, too!
Karen McCarthy says
May 5, 2016 at 5:48 pmMade this tonight, and it was delicious!! Never had the sweet jalapeños before and I loved them!! Do you have a rough calorie count for a serving?
Cheryl Williams says
May 10, 2016 at 10:41 amI made this for dinner last night and it was delicious. I didn’t make any changes, but the next time I won’t bake for 60 minutes as part of the first step in the baking process. The bottom was just a little too done. Otherwise, it was one I will use again and again. I’m also a Kroger fanatic so appreciate getting recipes that accentuate their fabulous products.
Jacky says
May 31, 2016 at 9:06 amHey ,
Keep continue sharing such favorite recipe with us regularly, Please .
Emily says
August 23, 2016 at 11:51 amI’m making this tonight and am excited… it looks so good!
emily says
November 13, 2016 at 10:08 amI made this last night. It was good! I do think next time I would fry the tortillas first; too mushy! -I used hatch green brand enchilada sauce – yummy! Thanks for the inspiration and beautiful photos.
Kate says
January 8, 2017 at 3:41 pmDo u by chance have the nutrition info for this recipe?
heidi says
January 8, 2017 at 9:16 pmHi Kate, I don’t give nutritionals at this time but if you want to check them out yourself, you can plus the info into an app like My Fitness Pal. Thanks for asking!
Ana says
March 5, 2017 at 2:37 pmThis is a very tasty enchilada casserole. I love the addition of butternut squash (wasn’t sure about it at first, but it just soaked up all of the flavors and was awesome) and black beans. Thanks for dinner for the work week!
kirsten says
March 7, 2017 at 6:39 pmI made this last night, and it was sooooo good, thank-you for sharing this recipe! I could have made a double batch and it would’ve all been eaten I think. However, I was confused while cooking because the recipe called for 18 tortillas, but there were only 6 mentioned in the directions, unless I missed something. I ended up putting 6 on the bottom and 6 on the top before adding the last bit of sauce, and it turned out great. Was I supposed to add another layer in the middle?
Kelsie says
July 6, 2017 at 9:57 pmThis recipe was delicious! My husband was a huge fan and he is always hesitant to eat things like butternut squash. I did seem to run low on the sour cream/salsa mixture… I’m not sure if I misunderstood but I used it between each layer. I will be making it again!
Robert Smith says
May 8, 2018 at 4:33 amThanks for posting this useful content, Good to know about new things here,
Frann Todd says
October 23, 2018 at 12:35 pmI am assuming the long cooking time is for the squash? If so, I can par-cook the squash in the microwave and lower the cooking time. Everything else is cooked, so I see no need to cook 60 to 70 minutes. I am thinking 45 minutes or less for a good heat through and melt cheeses.
Ashley Sorenson says
October 24, 2018 at 8:01 amYes, that is right!!
Sarah Cranston says
October 31, 2018 at 8:01 amDo you end the layers with tortillas on top or with the chicken/beans/squash layer?
Ashley Sorenson says
November 1, 2018 at 8:06 amThat is totally up to you! I like to end with the chicken layer!