SALSA VERDE CHICKEN ENCHILADA BAKE - THE DEFINED DISH

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Salsa Verde Chicken Enchilada Bake - The Defined Dish image

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.

Provided by @MakeItYours

Number Of Ingredients 10

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)

Steps:

  • 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!

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