04.28.21

Salsa Verde Chicken Enchilada Bake

Salsa Verde Chicken Enchilada Bake

Here 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:

Paleo Enchiladas Suizas

Chipotle Chicken Enchilada Skillet

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Salsa Verde Chicken Enchilada Bake

Salsa Verde Chicken Enchilada Bake
Serves: 6 people
Print
5 from 10 votes
Cook Time30 mins

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!

54 Comments

  • Reply
    Sonja
    July 28, 2021 at 3:34 am

    5 stars
    This recipe is a fantastic weeknight dinner l threw this together for my family and they loved it!! Thank you for the delicious recipe Alex 🙂

    • Reply
      Alex
      July 28, 2021 at 12:03 pm

      You are most welcome!! xoxo

  • Reply
    Hannah P
    June 23, 2021 at 10:07 pm

    Love this dish!! Going to make it for the third time tonight! Curious if you think cooked rice would be a good addition?

    • Reply
      Alex
      June 24, 2021 at 1:47 am

      yes!! would be delicious!

  • Reply
    Judi Adams
    June 21, 2021 at 2:45 pm

    If 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!

    • Reply
      Alex
      June 22, 2021 at 11:59 am

      Hi Judi,
      You can definitely use a casserole dish– and a 9×13 should work perfect

  • Reply
    Emily Fraser
    June 13, 2021 at 6:49 pm

    5 stars
    So 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!!

    • Reply
      Alex
      June 14, 2021 at 12:14 pm

      never crossed my mind, but yes this seems like a VERY SOLID idea.

  • Reply
    Brooke
    June 9, 2021 at 9:19 pm

    5 stars
    So good! Def going to be in the DD recipe rotation.

  • Reply
    Sophie E
    June 8, 2021 at 9:37 pm

    5 stars
    I 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!! ❤️

  • Reply
    Natalie
    June 4, 2021 at 1:07 am

    I’ve done these twice and love them! Curious what you’d sub to make them vegetarian if I ever wanted to omit the chicken.

    • Reply
      Alex
      June 4, 2021 at 12:05 pm

      Hi! 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.

  • Reply
    Vanessa
    May 16, 2021 at 3:15 pm

    Would this freeze well (in a 9×13) for a new mom to cook when needed?

    • Reply
      Alex
      May 16, 2021 at 3:46 pm

      yes!! It freezes well 🙂

  • Reply
    Kayla
    May 12, 2021 at 11:06 pm

    5 stars
    Made it on Sunday. This was incredible!! Lasted for 2 1/2 meals also.

    • Reply
      Sunny
      May 24, 2021 at 8:24 pm

      Made 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?

  • Reply
    Liz
    May 11, 2021 at 2:49 pm

    This was so delicious and super easy. Definitely adding it to our weeknight rotation, thank you!

  • Reply
    Jess
    May 8, 2021 at 11:54 pm

    5 stars
    I made this tonight- it is SO good and so easy. Going right into regular recipe rotation!

    • Reply
      Alex
      May 10, 2021 at 12:02 pm

      so glad!!! xoxo

  • Reply
    Wendy-Anne Alisa Hamrick
    May 7, 2021 at 2:59 am

    5 stars
    Super 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! 💜

    • Reply
      Alex
      May 7, 2021 at 12:21 pm

      Thank you for the loving comment!! xoxo

  • Reply
    Kelsey Latham
    May 4, 2021 at 3:25 pm

    5 stars
    We 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!!

  • Reply
    Taylor Lord
    May 3, 2021 at 10:50 pm

    5 stars
    This 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!

    • Reply
      Alex
      May 4, 2021 at 11:45 am

      yay!

  • Reply
    Renee
    May 3, 2021 at 6:39 pm

    What cast iron skillet do you recommend?

  • Reply
    Judy
    May 3, 2021 at 2:19 pm

    Would this work with Siete’s green enchilada sauce?

    • Reply
      Alex
      May 3, 2021 at 3:21 pm

      For sure! would be delightful

  • Reply
    Amanda
    May 1, 2021 at 3:52 pm

    To me, this sounds delicious, but my husband is worried about the dish getting soggy. Do the tortillas get soggy? Any tips on preventing this?

    • Reply
      Alex
      May 2, 2021 at 12:19 pm

      They definitely soften, but don’t get super soggy! think of it more like lasagna layers.

    • Reply
      Kerry L Stewart
      May 4, 2021 at 3:42 pm

      I wonder if you fried the tortillas like you would for enchiladas if they would stay more intact?

  • Reply
    Keri
    May 1, 2021 at 2:13 am

    Made 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!!!!

    • Reply
      Alex
      May 1, 2021 at 1:48 pm

      So happy you loved it!

  • Reply
    Rachel Jones
    April 29, 2021 at 9:48 pm

    Any specific reason for the skillet? I didn’t see in the instructions that you use the stove at all. Thanks!

    • Reply
      Alex
      April 30, 2021 at 9:03 pm

      I just love baking things in my cast iron skillet + love the shape of it for this bake…no other reason.

      • Reply
        Lisa
        May 4, 2021 at 2:26 am

        So 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!

        • Reply
          Alex
          May 4, 2021 at 11:44 am

          yes you totally can!

    • Reply
      Terry kobleck
      May 6, 2021 at 10:41 pm

      It’s baked at 375° for 15-28 minutes. To heat the ingredients and brown the cheese.

  • Reply
    Sydney
    April 29, 2021 at 6:40 pm

    This sounds absolutely amazing! Can you give any type of nutritional value for this meal – carbs, protein specifically?! Want to maintain a healthy balance.

  • Reply
    Kristen Berry
    April 29, 2021 at 10:48 am

    Hi 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

  • Reply
    Jenna
    April 29, 2021 at 3:04 am

    Looks delish! Would you make any changes if choosing to omit beans?

    • Reply
      Alex
      April 29, 2021 at 12:19 pm

      nope!! you can just omit and all will be great!

      • Reply
        Sarah
        May 1, 2021 at 2:35 am

        Looks amazing! What would you suggest for dairy free?

        • Reply
          Alex
          May 1, 2021 at 1:48 pm

          You could use @sietefoods cashew queso!

        • Reply
          Lauren
          May 2, 2021 at 9:13 pm

          Hi Sarah! Did you try this yet with a dairy free version?

  • Reply
    Jessica
    April 28, 2021 at 10:45 pm

    Looks 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!

    • Reply
      Alex
      April 29, 2021 at 12:21 pm

      Totally!! 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.

  • Reply
    D Soll
    April 28, 2021 at 10:28 pm

    We don’t have a Whole Foods where we live. Can you recommend another Salsa verde sauce?

    • Reply
      Alex
      April 29, 2021 at 12:20 pm

      Rick’s is good and so is Herdez.

    • Reply
      Haleigh
      April 30, 2021 at 3:08 pm

      I’m making this tonight – so excited! I like Trader Joe’s salsa verde!

      • Reply
        Alex
        April 30, 2021 at 9:00 pm

        it’s so great!!

  • Reply
    Sara
    April 28, 2021 at 3:17 pm

    Looks 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!

    • Reply
      Alex
      April 28, 2021 at 4:46 pm

      yes absolutely.

      • Reply
        Jazmin
        May 5, 2021 at 12:44 am

        5 stars
        Perfectly seasoned, such a quick and delicious meal 🙂 Will definitely be adding this to the rotation.

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