This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Ranch-Style Beans and some ice cold Modelo beer. 

We like to use our Deli's rotisserie chicken for this dish to save time. If you plan ahead, you can have a rotisserie chicken dinner one night, and use the leftover chicken for this dish later in the week!

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Chicken Enchilada Verde Casserole


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  • 1 small white onion, roughly chopped
  • 1/4 cup chopped cilantro
  • 2 garlic cloves, minced
  • 1 (7-ounce) can salsa verde
  • 1 cup chicken broth
  • 2 cups shredded cooked chicken
  • 4 ounces cream cheese, room temperature
  • 9 (6-inch) corn tortillas
  • 1/4 cup crumbled queso fresco
  • 1/2 teaspoon chili powder
  • Lime wedges
  • Cilantro (optional)


Preheat oven to 400˚F. Spray a 9X13-inch baking pan with cooking spray. Combine onion, cilantro, garlic and salsa verde in a blender; blend until smooth. Add chicken broth; pulse to combine.
Stir together shredded chicken and cream cheese in a large bowl. Add 1/2 cup salsa verde mixture. Lay three tortillas across bottom of pan and top evenly with half of chicken mixture. Layer three more tortillas over top, then cover with remaining chicken and three more tortillas. Pour remaining salsa mixture over; sprinkle with queso fresco and chili powder.
Bake at 400˚F for 25-30 minutes or until heated through and bubbling.
Garnish with lime wedges and cilantro. 

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