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Chicken Enchilada Bake

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Ingredients

Warning0 allergens identified

Chicken Enchilada Bake

1 batch Homemade Green Enchilada Sauce

1 lb boneless skinless chicken breasts

6 taco size corn tortillas or your favorite

1 ½ cups Mexican cheese blendgrated

Greek yogurt or sour creamoptional (as topping)

For the Salsa

1 cup cherry tomatoescoarsely chopped

¼ cup red onionfinely chopped

1 tbsp lime juice

1 tbsp fresh cilantrochopped

saltto taste

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:

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.

Bake for 30-35 minutes or until golden brown and bubbly. Let stand for 10 minutes.

Prepare the salsa:

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!

Nutrition

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Tips & Tricks (5)

Pre-Cook Your Chicken Perfectly 🍗
Poach or bake chicken breasts at 375°F for 20-25 minutes until just cooked through, then shred while still warm for maximum tenderness and moisture retention.
Toast Your Tortillas First 🔥
Lightly char corn tortillas over a gas flame or in a dry skillet for 10-15 seconds per side to enhance their flavor and prevent them from becoming soggy during baking.
Balance Your Sauce Layers 🟢
Reserve 1 cup of green enchilada sauce to drizzle on top before baking—this creates a beautiful presentation and prevents the top layer from drying out.
Greek Yogurt Hack for Richness 🥄
Mix Greek yogurt with lime juice and a pinch of salt 30 minutes ahead to create a tangy crema that's lighter than sour cream but equally delicious as a topping.
Cool Before Cutting Clean 🔪
Let the baked enchilada rest for 10-15 minutes after removing from the oven so the layers set, making clean, beautiful portions that won't fall apart on the plate.