These Layered Chicken Enchiladas with Salsa Verde Are Perfect for a Quick Weeknight Dinner or to Take to Family Member or Friend in Need
I adore enchiladas.
Especially salsa verde based ones.
They are my-go to order at any tex-mex restaurant around me.
They are gluten-free. (We have 2 at our house who are 100% gluten-free!)
And the layered version can be made and ready to bake in minutes. (Especially if you already have cooked, shredded chicken on hand.)
These layered enchiladas are the BEST and you only need a few ingredients to make them!
Ingredients
- 18 corn tortillas
- 3 cups shredded chicken see recipe below
- 3 cups salsa verde
- 3 cups shredded pepper jack or cheddar blend cheese
Instructions
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Preheat the oven to 350 F.
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Place about 1/2 cup of the salsa verde sauce into the base of a 9×13-inch baking dish and spread into a thin layer on the bottom of the pan. Add 5-6 corn tortillas onto the sauce in a single layer. Spread half of the shredded chicken over the tortillas. Sprinkle about 1/2 cup of shredded cheese over the chicken. Add a another thin layer of salsa verde over the top and spread into an even layer.
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Repeat with the tortillas, shredded chicken, and 1/2 cup of shredded cheese layers. Then add another layer of tortillas, then spread the remaining salsa verde onto the tortillas and sprinkle the remaining shredded cheese on top.
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Bake in the preheated oven for 20 to 25 minutes, or until cheese has melted. Let cool slightly before cutting.
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Serve Layered Salsa Verde Chicken Enchiladas with side salad or veggies. Enjoy!
