Salsa Verde Chicken Enchilada Bake

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My Salsa Verde Chicken Enchilada Bake is decidedly a family favorite. It reliably bakes up rich, gooey, and delicious! Relatively easy to make, this meaty, cheesy, highly flavorful comfort food dish pairs well with a fresh, crisp salad for a complete meal.

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Salsa Verde Chicken Enchilada Bake

This Salsa Verde Chicken Enchilada Bake recipe is a family favorite. It reliably bakes up gooey and delicious! Relatively easy to make, this meaty, cheesy, highly flavorful comfort food dish pairs well with a fresh, crisp salad for a complete meal.

Course Main Dish

Cuisine Southwestern

Keyword Chicken, Comfort food, Recipe, Weeknight

Prep Time 25 minutes

Cook Time 45 minutes

Total Time 1 hour 10 minutes

Servings 12 portions

Calories 447 kcal

Ingredients

2 Tablespoon olive oil Extra Virgin
12 whole Boneless/skinless Chicken Thighs
1 1/2 teaspoon Salt
3/4 teaspoon gound Black Pepper
1 teaspoon Smoked Paprika
1 large Sweet Onion chopped
6 cloves Fresh Garlic minced
1 large Poblano Pepper chopped
40 ounces Mild Salsa Verde Use store bought jarred Salsa Verde or see video for recipe to make your own. Salsa Verde IGTV Video
8 medium Fajita style Flour Tortillas
1 1/2 pounds Jack Cheese grated

Instructions

Preheat oven to 400 degrees. Combine the Salt, Pepper, Granulated Garlic, and Smoked Paprika and season Chicken Thighs evenly on all sides. Add Olive Oil to a heavy bottom or cast iron pan. Pan fry Chicken Thighs until cooked through to an internal temperature of 165 degrees. Remove chicken from pan and set aside.
In the same pan, add onion, peppers, and garlic and saute until onions are translucent. While cooking, cut cooked chicken into bite-sized pieces. When veggies are softened, add the chicken back to the pan and toss together. Remove from heat.
Lightly coat a 3-quart baking pan with Salsa Verde.
Layer Tortillas (4 per layer) on top of Salsa, tearing to cover any gaps completely, as pictured.
Top Tortillas with half of the cooked chicken combo.
Top Chicken layer with shredded Jack Cheese and spread half of the remaining Salsa. Repeat layers, topping the last layer with additional Jack Cheese.
Place in oven on middle rack and bake until hot, bubbly, beginning to brown, and visibly puffy (puffy is essential!). Remove from the oven and let rest about five minutes.
Serve with a small dollop of sour cream (if desired) and a fresh veggie side salad. Enjoy!