Chicken Enchilada Casserole

Salsa Verde Chicken Enchilada Casserole is one of most flavorful and easiest dinners you’ll ever make! It’s cheesy and filling and has the perfect amount of heat – and it’s fast and easy enough for any day of the week.

This Chicken Enchilada Casserole is so good. It was fast to assemble, quick to bake, and fed the 4 of us for two nights with leftovers! It’s made with salsa verde, chicken and tons of cheese.

• 1 tablespoon olive oil
• 1 small yellow onion finely diced
• 1 green bell pepper finely diced
• 2 cloves garlic minced
• 4 ounces (113g) cream cheese, softened
• ½ teaspoon ground cumin
• 2 cups (250g) cooked chicken, shredded
• Salt and freshly ground black pepper optional, to taste 
• 16oz salsa verde 
• 1 cup sour cream
• 9 in / 15cm corn tortillas or flour tortillas
• 1½ cups (170g) shredded pepper Jack cheese , divided
• ¼ cup (14g) finely chopped fresh cilantro (optional), to garnish