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A skillet dinner topped with perfectly melted cheese, how coudl you not want to make this Salsa Verde Chicken Enchilada Bake?

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. 

salsa verde chicken enchilada bake

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!

salsa verde chicken enchilada bake

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


salsa verde chicken enchilada bake
5 from 19 votes

Salsa Verde Chicken Enchilada Bake

Cook: 30 minutes
Servings: 6 people


  • 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!

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 6 people

Food Photography and Styling by Modern Food Stories


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating


  1. 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 🙂

    1. 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.

  2. 5 stars
    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!

  3. 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.

  4. 5 stars
    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.

  5. 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 🙂

          1. It’s definitely deeper– but won’t effect the taste at all! It just might not look as pretty 😉

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

    1. Did you add the rice into the dish before cooking it or added it on a plate then put the casserole over it?

  7. 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!

  8. 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?