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.
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Servings: 8 servings
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 9x13" 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 Estimate
Calories: 369kcal | Carbohydrates: 21g | Protein: 26.3g | Fat: 20g | Saturated Fat: 10.7g | Polyunsaturated Fat: 6.6g | Trans Fat: 0.2g | Cholesterol: 91.8mg | Sodium: 642.8mg | Fiber: 3.3g | Sugar: 3.2g
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