5 Ingredient Salsa Verde Chicken Enchilada Bake
This is a super simple chicken enchilada casserole with only 5 ingredients! Just grab your favorite salsa verde, sour cream, shredded chicken, tortillas, and cheese, and you’ll have a cozy enchilada casserole ready to serve in about 30 minutes. It’s a great meal when you need something quick and easy.
I love a layered enchilada bake, and this salsa verde enchilada casserole is one of the easiest I’ve made. It has five ingredients and is super easy to prepare—it doesn’t get any better than that.
It’s the perfect dinner when you need something fast and makes a decent amount if you need to share it. If not, the leftovers keep well in the fridge and freezer, so you have a few easy meals on hand when you need them.
It’s easy to make for a last-minute dinner for busy weeknights, but if you’re the planning type, you can also make it a day ahead. Or, make it for a friend who needs an easy meal… I could go on, but you get the idea. This one’s a keeper.
Ingredients
- Salsa Verde: All you need is a 16-ounce jar of your favorite salsa verde. Or, if you’re feeling more ambitious, use homemade salsa verde.
- Sour cream: Mix this with the salsa to make the creamy enchilada sauce.
- Shredded cooked chicken: Rotisserie chicken is your best friend for this recipe, but you can also use leftover cooked chicken or turkey.
- Corn tortillas: You can also use small flour tortillas if you like them better. Whichever you choose, cut them in half so they fit in the baking dish.
- Shredded Monterey Jack cheese: Or pepper jack, cheddar… I’ve made it with different kinds of cheese; if they go with enchiladas, they’ll work in this recipe.
- Toppings: Avocado, guacamole, extra sour cream, sliced jalapenos, chopped cilantro… whatever you like!
How to Make Salsa Verde Enchilada Bake
☑️ Mix
Combine the salsa and sour cream in a mixing bowl. Scoop out 1 cup of the sauce and set it aside. You’ll use it for the bottom and top of the casserole.
Add the chicken to the sauce in the bowl and stir to coat it evenly.
☑️ Assemble
Spread half of the reserved sauce in the bottom of a 9×13″ baking dish. Place some of the tortillas on the sauce.
Add the chicken and half of the shredded cheese. Repeat these layers, finishing with a final layer of tortillas on top. Spread the other half of the reserved sauce over the tortillas, then add the cheese.
☑️ Bake
Pop the casserole into the oven for 15 to 20 minutes at 375°F or until it’s bubbling hot and the cheese is melted.
Recipe Tips
- Let the casserole stand for a few minutes at room temperature before slicing and serving it.
- Add your favorite enchilada toppings!
- If you have leftovers, store them in an airtight container in the refrigerator for three to four days. You can also freeze them for a month or so.
More Recipes with 5 Ingredients or Less
Salsa Verde Chicken Enchilada Bake
This is the easy way to make salsa verde chicken enchiladas. Instead of filling and rolling tortillas, layer them in a baking dish with the filling instead. Even better? You only need five ingredients to make this recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
- 1 (16-ounce) jar of salsa verde
- 3/4 cup sour cream
- 16 ounces shredded or chopped cooked chicken
- 12 small corn tortillas, sliced in half
- 3 cups shredded Monterey jack cheese
Instructions
- Preheat the oven to 375°F.
- Combine the salsa verde and sour cream in a large mixing bowl. Scoop out 1 cup of the mixture and set it aside.
- Add the cooked chicken to the sauce in the large bowl. Stir to combine.
- Spread half of the reserved sauce in the bottom of a 9×13″ baking dish. Place eight tortilla halves in the bottom of the pan in a single layer. Spread half of the chicken mixture on top, and sprinkle one cup of shredded cheese over the chicken. Repeat these layers one more time.
- Layer the last of the tortillas on top, spread the remaining reserved sauce on top of the tortillas, and sprinkle the rest of the cheese over the sauce. It’s okay if some of the tortillas are not entirely covered in the sauce – they’ll toast and turn crispy in the oven.
- Bake the casserole (uncovered) for 20 minutes or until it’s hot and bubbling around the edges. Let it stand at room temperature for a few minutes before serving.
Notes
Optional toppings: diced jalapenos, chopped cilantro, diced onion, shredded cheese, and crushed tortilla chips.
Store the leftovers in the refrigerator for three to four days. You can also freeze them for a month or so.
Nutrition
- Calories: 369
- Sugar: 3.2g
- Sodium: 642.8mg
- Fat: 20g
- Saturated Fat: 10.7g
- Unsaturated Fat: 6.6g
- Trans Fat: 0.2g
- Carbohydrates: 21g
- Fiber: 3.3g
- Protein: 26.3g
- Cholesterol: 91.8mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Enchilada Recipes
- Creamy Chicken Poblano Enchiladas
- Beef Enchiladas with Cheese Sauce
- Pulled Pork Enchiladas
- Beef Enchilada Casserole
If you love salsa verde enchiladas, try this easy casserole! You get all the same great flavors but in a fraction of the time. Enjoy!
Happy cooking,
