Recipes and Cooking Enchilada Verde Casserole Be the first to rate & review! We can think of tons of occasions where this enchilada casserole recipe would fit in, including weeknight dinners and potlucks. If you're going to tote this cheese-topped casserole to share, cover it tightly with foil that's been coated with nonstick cooking spray (this will keep the cheese from sticking!). By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on June 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Prep Time: 30 mins Bake Time: 45 mins Stand Time: 10 mins Total Time: 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 3 cup shredded cooked pork, turkey, or chicken 1 8 ounce pkg. cream cheese, cut up and softened 1 4 ounce can diced green chile peppers, undrained ½ cup chopped green onions 1 recipe Verde Sauce or three 10-oz. cans green enchilada sauce 16 6 inch corn tortillas, halved 2 15 ounce cans no-salt-added black beans, rinsed and drained 2 cup frozen whole kernel corn, thawed 2 cup shredded Colby and Monterey Jack cheese, Monterey Jack cheese, or cheddar cheese (8 oz.) 2 avocados, halved, seeded, peeled, and chopped Chopped fresh cilantro Verde Sauce 2 15 ounce jars salsa verde ¾ cup loosely packed cilantro leaves 2 cloves garlic, peeled and halved 4 green onions, cut up ½ teaspoon ground cumin Directions Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine meat, cream cheese, chile peppers, and green onions. Spread 2/3 cup of the Verde Sauce in prepared baking dish. Arrange eight of the tortilla halves over sauce. Top with one-third of the black beans, corn, and meat mixture. Top with 2/3 cup of the sauce and 1/2 cup of the cheese. Repeat layers two more times. Top with remaining tortilla halves and sauce. Bake, covered, 35 minutes or until edges are bubbly. Sprinkle with remaining cheese. Bake, uncovered, 10 minutes more or until cheese is melted. Let stand 10 minutes before serving. Top with avocados and cilantro. Verde Sauce In a blender combine salsa verde, cilantro, garlic, green onions, and cumin. Process with on and off turns until combined and nearly smooth. Rate it Print Nutrition Facts (per serving) 426 Calories 22g Fat 37g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 426 % Daily Value * Total Fat 22g 28% Saturated Fat 9g 45% Cholesterol 66mg 22% Sodium 669mg 29% Total Carbohydrate 37g 13% Total Sugars 6g Protein 21g Vitamin C 14.8mg 74% Calcium 221mg 17% Iron 2.8mg 16% Potassium 672mg 14% Folate, total 61.4mcg Vitamin B-12 0.3mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.