Salsa Verde Chicken Enchilada Bake

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.

Votes: 1
Rating: 5
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Rate this recipe!

Course

Main Dish

Cuisine

Southwestern

Keyword

Chicken, Comfort food, Recipe, Weeknight

Prep Time

25 minutes

Cook Time

45 minutes

Servings

portions MetricUS Imperial

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

Course Main Dish Cuisine Southwestern Keyword Chicken, Comfort food, Recipe, Weeknight Prep Time 25 minutes Cook Time 45 minutes Servings portions MetricUS Imperial 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

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. 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.

   
2. 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.

   
3. Lightly coat a 3-quart baking pan with Salsa Verde.

   
4. Layer Tortillas (4 per layer) on top of Salsa, tearing to cover any gaps completely, as pictured.

   
5. Top Tortillas with half of the cooked chicken combo.

   
6. Top Chicken layer with shredded Jack Cheese and spread half of the remaining Salsa. Repeat layers, topping the last layer with additional Jack Cheese.

   
7. 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.

   
8. Serve with a small dollop of sour cream (if desired) and a fresh veggie side salad. Enjoy!

   

Recipe Notes

Check other recipes great to share with family and friends! Grammie’s Shared Meals.