This post may contain affiliate links. Please read our disclosure policy.
A skillet dinner topped with perfectly melted cheese, how could 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Modern Food Stories.
I don’t know how, but I don’t think I’ve left a comment for this recipe! I’ve made this at least a dozen times because it’s one of our favorites! We use corn tortillas and have also evolved into using pinto beans for a milder bean flavor. Absolute winner! Thanks for all your recipes Alex! We always know your recipes will match our big bold flavor requirements 🙂
This is giving me all the tex-mex feels. Salsa selection in the PNW is (ahem) not great, but I managed to make it work. The end result is so good and so easy! Next time, pairing this with one of your margarita recipes.
so happy you loved it!
Delicious! I used white corn tortillas and served with Mexican rice, sour cream, and sliced avocado. Would be good with extra veggies in it too!
My oven is not convection, and I baked for about 10 minutes more
Can I make this and then freeze to cook later?
Yes — this freezes beautifully! Make the dish all the way up to the point that it goes into the oven to finish baking (you can layer this in a proper baking dish). Let the casserole cool completely, then wrap the entire dish tightly with a layer of plastic wrap followed by foil. Label and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge, remove the plastic, cover with foil, and bake at 375°F for about 30–40 minutes (or until heated through); uncover for the last 10 minutes to let the top get bubbly and golden.
Made this dish for my parents. It was easy to travel with the ingredients and pull together at their house! Thank you Alex! Another winner dinner.
Can you make this in a ceramic baking dish? If so should I adjust temp/cook time?
yes you can definitely do it in a ceramic baking dish- it just looks differently shape wise! temp/cook time should be very similar!
Love this recipe. I’ve made several times and had my husband make last week and he did a fantastic job! Love the use of rotisserie chicken it comes together so quickly.
Fantastic and EASY! I ended up putting an extra tortilla in each layer bc they were small (and bc I like carbs). Used 24 oz jar of herdez mild salsa verde, was a smidge short but totally ok. Added avocado on top. 38 min total time and that involved shredding some chicken. 1000% would make again.