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As served closeup

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

  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.
    View of chicken thighs cooking
  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.
    View of cut chicken added to onions and peppers
  3. Lightly coat a 3-quart baking pan with Salsa Verde.
    View of salsa on bottom of pan
  4. Layer Tortillas (4 per layer) on top of Salsa, tearing to cover any gaps completely, as pictured.
    View of tortilla layer
  5. Top Tortillas with half of the cooked chicken combo.
    View of meat layer
  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.
    View of cheese and salsa layer
  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.
    View of finished bake
  8. Serve with a small dollop of sour cream (if desired) and a fresh veggie side salad. Enjoy!
    As served

Recipe Notes

[nutrition-label]

Nutrition Facts
Salsa Verde Chicken Enchilada Bake
Amount Per Serving
Calories 447 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g81%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 146mg49%
Sodium 1060mg46%
Potassium 258mg7%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 4g4%
Protein 29g58%
Vitamin A 1000IU20%
Vitamin C 22.3mg27%
Calcium 450mg45%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.