Enchilada Verde casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 449.5
  • Total Fat: 23.3 g
  • Cholesterol: 68.3 mg
  • Sodium: 1,288.8 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 3.6 g
  • Protein: 26.1 g

View full nutritional breakdown of Enchilada Verde casserole calories by ingredient
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Good way to use up stale chips Good way to use up stale chips
Number of Servings: 6


    Tortilla Chips, 1 bag (7-1/2 oz)
    *Verde enchilada sauce, 40 oz
    93% Lean Ground Beef, 16 oz
    *Turkey, Ground turkey, 93% lean, 16 oz
    *2 med yellow onion, chopped
    *Garlic, chopped, 3 tbsp
    Spinach, fresh, 5 cup
    Sweet Corn, Canned, 1 can drained
    *Sliced black Olives, 1 can drained
    *Acme Diced Green Chiles,4 oz can
    Mexican style shredded four-cheese blend,1.5 cups


Makes extra filling. Freeze remaining meat filling, or use it for burritos later in the week.


Saute ground beef and turkey together, remove to a bowl. Saute onions, garlic until soft, add drained corn, olives, chiles and spinach. Stir on MH until spinach is wilted. Add 30 oz green chile verde enchilada suace, bring to a simmer and cook until the sauce thickens and flavors meat mixture. Divide meat mixture, reserving half for another recipe.
Layer 2/3 of the tortilla chips, crunched, on the bottom of a 9x13 pan. Ladle 1/2 of the meat mixture over the chips evenly. Sprinkle 3/4 cup cheese over the filling. Crunch the remaining tortilla chips and spread over the top of the casserole, top this with the remaining cheese.

Bake at 350 for 20-30 minutes, until heated through and cheese is melted.

- approximately

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