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.
Would this work with Siete’s green enchilada sauce?
For sure! would be delightful
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?
They definitely soften, but don’t get super soggy! think of it more like lasagna layers.
I wonder if you fried the tortillas like you would for enchiladas if they would stay more intact?
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!!!!
So happy you loved it!
Any specific reason for the skillet? I didn’t see in the instructions that you use the stove at all. Thanks!
I just love baking things in my cast iron skillet + love the shape of it for this bake…no other reason.
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!
yes you totally can!
It’s baked at 375° for 15-28 minutes. To heat the ingredients and brown the cheese.
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!!
This sounds absolutely amazing! Can you give any type of nutritional value for this meal – carbs, protein specifically?! Want to maintain a healthy balance.
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
Looks delish! Would you make any changes if choosing to omit beans?
nope!! you can just omit and all will be great!
Looks amazing! What would you suggest for dairy free?
You could use @sietefoods cashew queso!
Hi Sarah! Did you try this yet with a dairy free version?
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!
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.
We don’t have a Whole Foods where we live. Can you recommend another Salsa verde sauce?
Rick’s is good and so is Herdez.
I’m making this tonight – so excited! I like Trader Joe’s salsa verde!
it’s so great!!
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!
yes absolutely.
Perfectly seasoned, such a quick and delicious meal 🙂 Will definitely be adding this to the rotation.