A skillet dinner topped with perfectly melted cheese, how coudl you not want to make this Salsa Verde Chicken Enchilada Bake?
This is a delicious one-skillet dinner that you can throw in the oven and it will turn out delightful every time! Bound to be a family favorite, this easy peasy Salsa Verde Chicken Enchilada Bake is going to be well-loved in all of your kitchens.
Convenient and store-bought ingredients like rotisserie chicken, black beans, salsa verde and tortillas are layered together and baked with a little cheese. The end result is bustling with flavor and on the dinner table with little to no effort at all!
This is also a great dinner to prepare and drop off to a friend or family member in need of a home-cooked meal. Throw all of the ingredients together, cover and take them to their house. All they need to do is toss it in the oven, and dinner will be served in no time.
If you love this recipe, you may also love these simple (and similar) recipes that use Rotisserie Chicken:
Chipotle Chicken Enchilada Skillet
SHOP THE POST:
Salsa Verde Chicken Enchilada Bake
Ingredients
- 2.5 cups of store-bought salsa verde I use Taco Deli (found in the Whole Foods Fridge Section... 2 containers)
- 3 cups shredded rotisserie chicken
- 1 15 oz can black beans drained
- 1 tsp garlic powder
- ½ tps ground cumin
- 1 tsp chili powder
- salt to taste
- ¼ cup freshly chopped cilantro plus for serving
- 1 1/2 cups monterey jack
- 9 tortillas I use Siete Grain-Free Cassava Tortillas
Instructions
- Preheat the oven to 375.
- In a large bowl combine the chicken, ½ cup salsa verde, black beans, garlic powder, cumin, chili powder, the chopped cilantro and 1 cup monterey jack cheese. Stir to combine and add a pinch of salt, if needed.
- In an oven-safe skillet (preferably cast iron) pour ¾ cup of the salsa verde and spread in an even layer. Place 3 tortillas on top of the salsa verde in a single layer (it’s okay if they overlap a bit and don’t fill the entire bottom of the skillet) then spread ½ of the chicken mixture over the tortillas in an even layer. Next, top the chicken mixture with 3 more tortillas and pour ¾ cup of salsa verde on top and spread to evenly coat the tortillas. Place the remaining chicken mixture on top.
- For the last layer, place the remaining 3 more tortillas on top of the chicken mixture and cover with the remaining salsa verde and sprinkle with the remaining ½ cup of the monterey jack cheese. Transfer to the oven and bake, uncovered, until hot and bubbly and the cheese is golden brown, 18 to 20 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving! To serve, garnish with cilantro if desired!
Food Photography and Styling by Modern Food Stories.
71 Comments
Carrie Verret
March 15, 2023 at 6:28 pmThis is one of my favorite recipes !!! Has anyone tried this recipe with shrimp ?
Susan
October 24, 2022 at 7:27 pmAbsolutely delicious. My husband could not stop talking about how much he loved this recipe.
Karissa
September 24, 2022 at 3:46 pmYum!
Reagan
May 3, 2022 at 11:54 pmIf you freeze this dish, do you need to thaw before reheating or adjust the cooking time/temperature at all?
Katie
January 24, 2022 at 11:36 pmThis meal just jumped up to our most favorite meal! So delicious!
What would you recommend subbing the cheese for (besides yogurt) that would make this dairy free? Asking for a friend 🙂
Alex
January 25, 2022 at 9:46 pmDaiya brand makes dairy-free shredded cheese! Could use their Spicy Monterey, Cheddar or Mexican Blend. I have not used, but a great dairy-free option.
Breanne R.
January 12, 2022 at 6:35 pmLOVEEEE this meal!! 10/10 highly recommend. Question… Do you think it would be okay to assemble it in the morning and keep in the fridge until dinner time? Thanks!
Alex
January 12, 2022 at 8:59 pmYes!! I think it would work just fine to do this 🙂
Bev
January 8, 2022 at 2:51 amMade this tonight after a recommendation by a friend. I’m single so I split everything into single pie plates and used the flour street taco tortillas They were the perfect size to fit in the pan! Now I have 5 dinners in the freezer and tonight’s already eaten.
M C
December 1, 2021 at 12:30 amJust found this sleeper on the blog. Soooo good! All around crowd pleaser that will now be in regular rotation.
Ali
August 16, 2021 at 1:37 amDelicious! I added kidney beans (because my son is a bean lover) and diced red onions and bell peppers. This is a new regular on our monthly menu.
Sonja
July 28, 2021 at 3:34 amThis recipe is a fantastic weeknight dinner l threw this together for my family and they loved it!! Thank you for the delicious recipe Alex 🙂
Alex
July 28, 2021 at 12:03 pmYou are most welcome!! xoxo
Laura
December 5, 2021 at 11:15 pmCan I use corn tortillas? Or do you recommend flour?
Alex
December 6, 2021 at 12:41 pmYou can use corn!
Rachel
January 21, 2023 at 1:42 amCan I use my Dutch oven to bake this? Or is it too deep?
Alex
January 21, 2023 at 1:46 amIt’s definitely deeper– but won’t effect the taste at all! It just might not look as pretty 😉
Hannah P
June 23, 2021 at 10:07 pmLove this dish!! Going to make it for the third time tonight! Curious if you think cooked rice would be a good addition?
Alex
June 24, 2021 at 1:47 amyes!! would be delicious!
Samantha
July 28, 2021 at 10:55 pmDid you add the rice into the dish before cooking it or added it on a plate then put the casserole over it?
Judi Adams
June 21, 2021 at 2:45 pmIf I use a casserole dish instead, what size should I use and do I bake it for the same length of time? Can’t wait to try this. Sounds delish! Thanks!
Alex
June 22, 2021 at 11:59 amHi Judi,
You can definitely use a casserole dish– and a 9×13 should work perfect
Emily Fraser
June 13, 2021 at 6:49 pmSo good!! One question though… it seems like these would be more cost effective to use 3 of the siete burrito sized tortillas— any reason you can think of that this wouldn’t work?
Thanks!!
Alex
June 14, 2021 at 12:14 pmnever crossed my mind, but yes this seems like a VERY SOLID idea.
Brooke
June 9, 2021 at 9:19 pmSo good! Def going to be in the DD recipe rotation.
Sophie E
June 8, 2021 at 9:37 pmI have made this 3 times in 3 weeks! It’s that good. I modified by adding a bunch of veggies, and leaving out the cheese and instead using 1 cup of plain Greek yogurt. The veggies I sautéed and added were- onions, garlic, 1 zucchini, 1 bell pepper, corn, Swiss chard, and then squeezed a lemon into the mixture as well. Totally delicious as your recipe is, and just wanted to add some more veg! Adds about 20 mins to prep time.
Love your recipes!! ❤️
Natalie
June 4, 2021 at 1:07 amI’ve done these twice and love them! Curious what you’d sub to make them vegetarian if I ever wanted to omit the chicken.
Alex
June 4, 2021 at 12:05 pmHi! Any roasted veggie would be great! I think I would pre-roast some cauliflower florets, diced zucchini, and/or bell peppers and onions until they are golden, then add them to this skillet to make it wonderful.
Vanessa
May 16, 2021 at 3:15 pmWould this freeze well (in a 9×13) for a new mom to cook when needed?
Alex
May 16, 2021 at 3:46 pmyes!! It freezes well 🙂
Kayla
May 12, 2021 at 11:06 pmMade it on Sunday. This was incredible!! Lasted for 2 1/2 meals also.
Sunny
May 24, 2021 at 8:24 pmMade this last night and it was delicious! I’m only cooking for one so was thinking of throwing the leftovers in the freezer before they go back. I know I won’t get to them in time. Think they’ll be okay even after already being baked?
Liz
May 11, 2021 at 2:49 pmThis was so delicious and super easy. Definitely adding it to our weeknight rotation, thank you!
Jess
May 8, 2021 at 11:54 pmI made this tonight- it is SO good and so easy. Going right into regular recipe rotation!
Alex
May 10, 2021 at 12:02 pmso glad!!! xoxo
Wendy-Anne Alisa Hamrick
May 7, 2021 at 2:59 amSuper delicious!! I used corn tortillas and it worked great. It holds together really well and is great for leftovers! Thank you for all your delicious recipes, Alex! 💜
Alex
May 7, 2021 at 12:21 pmThank you for the loving comment!! xoxo
Kelsey Latham
May 4, 2021 at 3:25 pmWe LOVED this recipe! So easy, and so nourishing! We added some spinach to the chicken mix for some extra greens and it was an easy way to disguise veggies. Thank you, Alex!!
Taylor Lord
May 3, 2021 at 10:50 pmThis is FREAKING DELISH and I’ve already made it 2x!! THANK YOU! Love love love that you can make it in advance to take to neighbors or friends also!
Alex
May 4, 2021 at 11:45 amyay!
Renee
May 3, 2021 at 6:39 pmWhat cast iron skillet do you recommend?
Alex
May 3, 2021 at 6:50 pmI like this one!!
https://rstyle.me/+qG3W_-8AI9Wt4F4ngeJxqg
Judy
May 3, 2021 at 2:19 pmWould this work with Siete’s green enchilada sauce?
Alex
May 3, 2021 at 3:21 pmFor sure! would be delightful
Amanda
May 1, 2021 at 3:52 pmTo me, this sounds delicious, but my husband is worried about the dish getting soggy. Do the tortillas get soggy? Any tips on preventing this?
Alex
May 2, 2021 at 12:19 pmThey definitely soften, but don’t get super soggy! think of it more like lasagna layers.
Kerry L Stewart
May 4, 2021 at 3:42 pmI wonder if you fried the tortillas like you would for enchiladas if they would stay more intact?
Keri
May 1, 2021 at 2:13 amMade this tonight/ Everyone (husband and kids) LOVED it!’ So quick, so easy, so delish. Flavors were in point. AND SO EASY TO MAKE! I made it exactly as the recipe shows.
Loving this rotisserie chicken series!!!!
Alex
May 1, 2021 at 1:48 pmSo happy you loved it!
Rachel Jones
April 29, 2021 at 9:48 pmAny specific reason for the skillet? I didn’t see in the instructions that you use the stove at all. Thanks!
Alex
April 30, 2021 at 9:03 pmI just love baking things in my cast iron skillet + love the shape of it for this bake…no other reason.
Lisa
May 4, 2021 at 2:26 amSo is it possible to use just a casserole dish instead? My cast iron needs to be re-seasoned but I don’t have time before making this dish!
Alex
May 4, 2021 at 11:44 amyes you totally can!
Terry kobleck
May 6, 2021 at 10:41 pmIt’s baked at 375° for 15-28 minutes. To heat the ingredients and brown the cheese.
Sarah
January 16, 2022 at 1:54 amYum! This recipe is SO DELICIOUS and easy to put together for a quick, super satisfying meal for the family! I used a spicier salsa verde & it took it up a notch. Thanks, Alex!!
Sydney
April 29, 2021 at 6:40 pmThis sounds absolutely amazing! Can you give any type of nutritional value for this meal – carbs, protein specifically?! Want to maintain a healthy balance.
Kristen Berry
April 29, 2021 at 10:48 amHi Alex, what size tortillas? Can’t wait to make this. I have some frozen tomatillos to use up from last summer. I will use your tomatillo salsa recipe. Many thanks. Kristen Berry
Jenna
April 29, 2021 at 3:04 amLooks delish! Would you make any changes if choosing to omit beans?
Alex
April 29, 2021 at 12:19 pmnope!! you can just omit and all will be great!
Sarah
May 1, 2021 at 2:35 amLooks amazing! What would you suggest for dairy free?
Alex
May 1, 2021 at 1:48 pmYou could use @sietefoods cashew queso!
Lauren
May 2, 2021 at 9:13 pmHi Sarah! Did you try this yet with a dairy free version?
Jessica
April 28, 2021 at 10:45 pmLooks amazing and I can’t wait to try. This could be made with just veggies, right? Any changes you would make? I love all of your recipes, btw!
Alex
April 29, 2021 at 12:21 pmTotally!! If I were doing veggie– I’d roast some small cauliflower florets and zucchini first, then use that as the filling with the black beans + seasonings.
D Soll
April 28, 2021 at 10:28 pmWe don’t have a Whole Foods where we live. Can you recommend another Salsa verde sauce?
Alex
April 29, 2021 at 12:20 pmRick’s is good and so is Herdez.
Haleigh
April 30, 2021 at 3:08 pmI’m making this tonight – so excited! I like Trader Joe’s salsa verde!
Alex
April 30, 2021 at 9:00 pmit’s so great!!
Sara
April 28, 2021 at 3:17 pmLooks delish! Could you make this ahead of time since there is no need to worry about the tortillas breaking apart (as in traditional enchiladas)? Thanks!
Alex
April 28, 2021 at 4:46 pmyes absolutely.
Jazmin
May 5, 2021 at 12:44 amPerfectly seasoned, such a quick and delicious meal 🙂 Will definitely be adding this to the rotation.