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Salsa Verde Chicken Enchilada Bake

Salsa Verde Chicken Enchilada Bake
Serves: 6 people
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5 from 11 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!