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Tomatillo Enchilada Casserole

Rather than rolling individual enchiladas, the beauty of an enchilada casserole is that you get the same delicious flavors with much less fuss and prep time. It's even easier when you use an already roasted rotisserie chicken and jarred tomatillo salsa from the grocery store. Made in the deep enameled cast iron Signature Loaf Pan ensures multiple layers like a lasagna, and that every slice features crispy browned bits of cheese on the edges.

Tomatillo Enchilada Casserole

Recipe created for

Signature Loaf Pan

Cook time

1 hour and 30 minutes

Serving size



  • 1 tablespoon vegetable or canola oil
  • 1 small yellow onion, minced
  • 1 medium poblano pepper, diced
  • 2 cups shredded rotisserie chicken
  • 1/2 cup frozen corn
  • 1 can pinto beans, drained and rinsed
  • 2 cups spinach or arugula leaves
  • 1 (15-ounce) jar tomatillo salsa, divided
  • 10 corn tortillas, cut in half
  • 8 ounces shredded jack cheese
  • Pico de gallo
  • Fresh cilantro
  • Sour Cream

Quick Tip

Shop the Le Creuset Signature Loaf Pan here:

Recipe Preparation

  1. Preheat oven to 325°F.

  2. Heat vegetable oil in a sauté pan or brasier set over medium heat. When the pan is hot, add the onion and poblano pepper. Sauté until onion starts to brown and pepper softens, about 5 minutes. Reduce heat to low and add the chicken, corn, pinto beans, spinach or arugula and about 1/2 cup tomatillo salsa. Stir to combine, and cook until chicken is warmed through and spinach is wilted. Remove from heat.

  3. Pour about 1/2 cup tomatillo salsa into the bottom of a 9-inch loaf pan and spread evenly. Top with a layer of the halved tortillas to cover the bottom of the pan. Spread about 1/3 of the chicken mixture and another 1/2 cup of tomatillo salsa on top of the tortillas. Top with another layer of the tortillas and about 1/3 of the cheese. Repeat layering the chicken and salsa with the tortillas and cheese two more times.

  4. Cover loaf pan with foil and place in preheated oven. Bake for 30 minutes. Remove foil and continue baking until casserole is heated through and cheese is melted and bubbling, about 15-20 minutes longer.

  5. Remove from the oven and allow to sit for about 10 minutes before slicing. Serve slices of the casserole garnished with pico de gallo, cilantro and sour cream.

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