Chicken Enchilada Casserole—a layered Mexican-inspired casserole featuring Breadmasters Markook Lavash Flatbread, shredded chicken, salsa verde, melted jack cheese, and a fresh cilantro onion relish. This easy, crowd-pleasing dish layers all the flavors of classic enchiladas without the rolling, making it perfect for busy weeknights or family gatherings.
Instead of corn tortillas, this recipe uses Markook Thinnest Flatbread as the base and middle layers—it absorbs the salsa verde beautifully while holding its structure. Topped with a creamy salsa verde crema and fresh pico de gallo, this casserole is a delicious twist on a Mexican favorite.
Ingredients
Cilantro Onion Relish
- 1 bunch cilantro, washed, dried, and chopped
- ½ yellow onion, diced
- Juice from ½ lime
- Salt to taste
Salsa Verde Crema
- 1 cup sour cream
- ¼ cup salsa verde
- Juice from ½ lime
- Salt and pepper to taste
For the Casserole
- 3-4 pieces Breadmasters Markook Thinnest Flatbread
- 4 cups salsa verde
- 4 cups shredded cooked chicken
- 4 cups shredded Monterey Jack cheese
- Pico de Gallo, for serving
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch casserole dish.
- Make the cilantro onion relish: In a small bowl, combine chopped cilantro, diced onion, lime juice, and salt. Set aside.
- Make the salsa verde crema: In another bowl, mix together sour cream, salsa verde, lime juice, salt, and pepper. Set aside.
- Layer the casserole: Spread about 1 cup of salsa verde in the bottom of the casserole dish. Fit a Markook flatbread into the dish, trimming if needed to fit perfectly.
- Add fillings: Layer 2 cups of shredded chicken over the flatbread. Sprinkle with half of the cilantro onion relish. Top with 1 cup of shredded cheese.
- Repeat layers: Add another flatbread, followed by remaining chicken, remaining relish, and another cup of cheese.
- Top and bake: Finish with a final flatbread. Spread remaining salsa verde over the top and sprinkle with remaining cheese.
- Bake covered: Cover with foil and bake for 30 minutes.
- Bake uncovered: Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Serve: Let rest for 5-10 minutes before serving. Top with salsa verde crema and pico de gallo.
Tips for the Perfect Chicken Enchilada Casserole
- Flatbread fit: Markook flatbreads are large and flexible—they fit perfectly in a 9×13 dish. If needed, trim edges to fit snugly.
- Make ahead: Assemble the casserole up to 24 hours in advance, cover, and refrigerate. Add 10-15 minutes to the covered baking time if baking from cold.
- Customize your protein: Swap chicken for shredded beef, pork, or black beans for a vegetarian version.
- Adjust the heat: Use mild, medium, or hot salsa verde depending on your spice preference. Add diced jalapeños for extra kick.
- Fresh toppings matter: The cilantro onion relish, salsa verde crema, and pico de gallo add brightness and freshness—don’t skip them!
- Leftovers: This casserole tastes even better the next day. Store in the refrigerator for up to 3 days.
Looking for more casserole and dinner inspiration? Explore our collection of Markook flatbread recipes and Lavash recipes.
Enjoy this cheesy, layered Chicken Enchilada Casserole!
