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Stacked Enchilada Verde Casserole

H-E-B Showtime, December 2011



Quick and easy


Prep Time:

20 minutes

Cook Time:

35 minutes


6 servings


12 to 14  six-inch corn tortillas

12 to 16  oz.  cooked chicken or pork, preferably shredded, pulled or chopped

1  jar  Cookwell Hatch Verde Tortilla Soup

2  c. (8 oz.)  H-E-B Shredded Jack or Mexican Blend Cheese

1  c.  sour cream, optional

1  carton  H-E-B Pico de Gallo, optional


Heat oven to 375°F. Spray a 9 x 13-inch baking dish with non-stick spray.

Cut or tear tortillas into bite-size pieces. Layer one-half of tortillas over bottom of baking dish. Arrange half of meat and spoon half of soup over tortillas; top with half of cheese.

Layer remaining ingredients in the same order, ending with cheese.

Cover dish tightly with foil and bake 30 minutes; discard foil and bake 5 more minutes or until cheese melts and casserole is hot in the center. If desired, serve casserole with sour cream and pico de gallo.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, December 2011

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