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
- 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
- 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.
Carrie VerretMarch 15, 2023 at 6:28 pm
This is one of my favorite recipes !!! Has anyone tried this recipe with shrimp ?
SusanOctober 24, 2022 at 7:27 pm
Absolutely delicious. My husband could not stop talking about how much he loved this recipe.
KarissaSeptember 24, 2022 at 3:46 pm
ReaganMay 3, 2022 at 11:54 pm
If you freeze this dish, do you need to thaw before reheating or adjust the cooking time/temperature at all?
KatieJanuary 24, 2022 at 11:36 pm
This 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 🙂
AlexJanuary 25, 2022 at 9:46 pm
Daiya 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 pm
LOVEEEE 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!
AlexJanuary 12, 2022 at 8:59 pm
Yes!! I think it would work just fine to do this 🙂
BevJanuary 8, 2022 at 2:51 am
Made 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 CDecember 1, 2021 at 12:30 am
Just found this sleeper on the blog. Soooo good! All around crowd pleaser that will now be in regular rotation.
AliAugust 16, 2021 at 1:37 am
Delicious! 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.
SonjaJuly 28, 2021 at 3:34 am
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 🙂
AlexJuly 28, 2021 at 12:03 pm
You are most welcome!! xoxo
LauraDecember 5, 2021 at 11:15 pm
Can I use corn tortillas? Or do you recommend flour?
AlexDecember 6, 2021 at 12:41 pm
You can use corn!
RachelJanuary 21, 2023 at 1:42 am
Can I use my Dutch oven to bake this? Or is it too deep?
AlexJanuary 21, 2023 at 1:46 am
It’s definitely deeper– but won’t effect the taste at all! It just might not look as pretty 😉
Hannah PJune 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?
AlexJune 24, 2021 at 1:47 am
yes!! would be delicious!
SamanthaJuly 28, 2021 at 10:55 pm
Did you add the rice into the dish before cooking it or added it on a plate then put the casserole over it?
Judi AdamsJune 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!
AlexJune 22, 2021 at 11:59 am
You can definitely use a casserole dish– and a 9×13 should work perfect
Emily FraserJune 13, 2021 at 6:49 pm
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?
AlexJune 14, 2021 at 12:14 pm
never crossed my mind, but yes this seems like a VERY SOLID idea.
BrookeJune 9, 2021 at 9:19 pm
So good! Def going to be in the DD recipe rotation.
Sophie EJune 8, 2021 at 9:37 pm
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!! ❤️
NatalieJune 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.
AlexJune 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.
VanessaMay 16, 2021 at 3:15 pm
Would this freeze well (in a 9×13) for a new mom to cook when needed?
AlexMay 16, 2021 at 3:46 pm
yes!! It freezes well 🙂
KaylaMay 12, 2021 at 11:06 pm
Made it on Sunday. This was incredible!! Lasted for 2 1/2 meals also.
SunnyMay 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?
LizMay 11, 2021 at 2:49 pm
This was so delicious and super easy. Definitely adding it to our weeknight rotation, thank you!
JessMay 8, 2021 at 11:54 pm
I made this tonight- it is SO good and so easy. Going right into regular recipe rotation!
AlexMay 10, 2021 at 12:02 pm
so glad!!! xoxo
Wendy-Anne Alisa HamrickMay 7, 2021 at 2:59 am
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! 💜
AlexMay 7, 2021 at 12:21 pm
Thank you for the loving comment!! xoxo
Kelsey LathamMay 4, 2021 at 3:25 pm
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!!
Taylor LordMay 3, 2021 at 10:50 pm
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!
AlexMay 4, 2021 at 11:45 am
ReneeMay 3, 2021 at 6:39 pm
What cast iron skillet do you recommend?
AlexMay 3, 2021 at 6:50 pm
I like this one!!
JudyMay 3, 2021 at 2:19 pm
Would this work with Siete’s green enchilada sauce?
AlexMay 3, 2021 at 3:21 pm
For sure! would be delightful
AmandaMay 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?
AlexMay 2, 2021 at 12:19 pm
They definitely soften, but don’t get super soggy! think of it more like lasagna layers.
Kerry L StewartMay 4, 2021 at 3:42 pm
I wonder if you fried the tortillas like you would for enchiladas if they would stay more intact?
KeriMay 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!!!!
AlexMay 1, 2021 at 1:48 pm
So happy you loved it!
Rachel JonesApril 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!
AlexApril 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.
LisaMay 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!
AlexMay 4, 2021 at 11:44 am
yes you totally can!
Terry kobleckMay 6, 2021 at 10:41 pm
It’s baked at 375° for 15-28 minutes. To heat the ingredients and brown the cheese.
SarahJanuary 16, 2022 at 1:54 am
Yum! 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!!
SydneyApril 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.
Kristen BerryApril 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
JennaApril 29, 2021 at 3:04 am
Looks delish! Would you make any changes if choosing to omit beans?
AlexApril 29, 2021 at 12:19 pm
nope!! you can just omit and all will be great!
SarahMay 1, 2021 at 2:35 am
Looks amazing! What would you suggest for dairy free?
AlexMay 1, 2021 at 1:48 pm
You could use @sietefoods cashew queso!
LaurenMay 2, 2021 at 9:13 pm
Hi Sarah! Did you try this yet with a dairy free version?
JessicaApril 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!
AlexApril 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.
D SollApril 28, 2021 at 10:28 pm
We don’t have a Whole Foods where we live. Can you recommend another Salsa verde sauce?
AlexApril 29, 2021 at 12:20 pm
Rick’s is good and so is Herdez.
HaleighApril 30, 2021 at 3:08 pm
I’m making this tonight – so excited! I like Trader Joe’s salsa verde!
AlexApril 30, 2021 at 9:00 pm
it’s so great!!
SaraApril 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!
AlexApril 28, 2021 at 4:46 pm
JazminMay 5, 2021 at 12:44 am
Perfectly seasoned, such a quick and delicious meal 🙂 Will definitely be adding this to the rotation.