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Chicken Enchilada Bake
This Chicken Enchilada Bake is layers of shredded chicken, corn tortillas, green enchilada sauce and cheese topped with a flavorful homemade salsa! It’s a family friendly meal that satisfies!
Ingredients
For the Salsa
Instructions
Prepare the chicken verde:
- Step 1
Season the chicken breasts with salt and pepper, and place them in a slow cooker. Pour the sauce over the chicken, and cook on low 3-4 hours, or until the chicken is no longer pink and shreds very easily. Remove from the slow cooker and shred. Place the chicken back in the slow cooker and mix thoroughly with the verde sauce.
Prepare the enchilada bake:
- Step 2
Preheat the oven to 350 degrees. Grease an 8×8″ square baking dish with cooking spray. Place just enough of the chicken verde mixture on the bottom of the baking dish to cover. Halve (3) of the tortillas and overlap sideways, covering the sauce. Cover with half of the remaining chicken verde, and sprinkle with half of the grated cheese. Repeat with the remaining tortillas, chicken verde, and cheese.
- Step 3
Bake for 30-35 minutes or until golden brown and bubbly. Let stand for 10 minutes.
Prepare the salsa:
- Step 4
Place the cherry tomatoes, red onion, lime juice, cilantro, and salt and pepper in a small bowl. Let stand at room temperature to let the flavors marry. Top the enchilada bake with a dollop of Greek yogurt and salsa. Enjoy!
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@flavor-the-moments
I’m Marcie, a wife, mother of 2 boys and a German Shepherd named Uzi. I’m a cooking school graduate residing in Boise, Idaho where I can’t get enough of the outdoors. I created Flavor the Moments in 2012 so that I could share recipes with friends and family. Over the years, I’ve built this blog into a trusted resource for home cooks looking for real food recipes that highlight seasonal produce and sustainable protein sources.
Per serving
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