Lately I’ve been making 5-Ingredient Instant Pot Chile Verde, not only because it’s easy, but my family loves it. I always have leftovers, though, and am always looking for something quick to use it in. This Green Chile Enchilada Bake is a favorite way to use the remaining chile verde in my fridge, and since it only has four ingredients, it can be put together quickly. If you don’t have any leftover chile verde, you can use canned.

This easy casserole dish will become a go-to quick dinner, and everyone will love it. The chunks of pork, crunchy tortilla chips, and cheese make for a great dish that tastes like enchiladas. A quick salad is the only accompaniment needed to complete the meal. Hopefully you keep prepared salsa verde and nacho cheese tortilla chips in your pantry (as well as canned chile verde if you don't want to make your own); it's a good idea to always have them on hand. Most of us keep shredded cheese in our fridge, so chances are that you have everything for this dish already on hand.

8 Servings

1 11 oz. package Nacho Cheese Flavored Tortilla Chips, partially crushed
2 to 3 cups chile verde
1/2 cup salsa verde (tomatillo salsa)
3 cups Mexican blend cheese, shredded

1. Preheat oven to 350º.
2. Spray the bottom of a 7" x 11" shallow baking dish with non-stick spray.
3. Spread half of the tortilla chips over the bottom of the baking dish.
4. Top with half of the chile verde and then half of the salsa verde.
5. Sprinkle half of the cheese evenly over the mixture.
6. Repeat, ending with cheese.
7. Bake about 30 minutes or until bubbly.

Amount Per Serving
Calories 432 Calories from Fat 238
Percent Total Calories From: Fat 55% Protein 17% Carb. 28%

Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 10 g
Cholesterol 62 mg
Sodium 815 mg
Total Carbohydrate 30 g
Dietary Fiber 1 g
Sugars 1 g
Protein 18 g

Vitamin A 9% Vitamin C 0% Calcium 0% Iron 2%