Chicken Verde Enchilada Bake Recipe

Name: Chicken Verde Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Boneless Skinless Chicken Breasts, Seasoned With Salt And Pepper, Cooked And Shredded; 2 cups Shredded Queso Cheese Or Monterey Jack Cheese; 1/4 cups Vegetable Oil; 1 whole Large Onion, Chopped (1 1/2 Cups); 4 cloves Garlic, Minced; 1/4 cups Flour; 2 cups Chicken Broth; 1 can (8 Oz. Size) Tomato Sauce; 1 can (7 Oz. Size) Diced Green Chilis; 1 teaspoon Dried Basil; 1 teaspoon Dried Oregano; 1 teaspoon Cumin; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 1/4 cups Fresh Cilantro, Chopped; 12 whole Corn Tortillas; 1 cup Shredded Mexican Blend Cheese

Servings: persons

2 pounds Boneless Skinless Chicken Breasts, Seasoned With Salt And Pepper, Cooked And Shredded
2 cups Shredded Queso Cheese Or Monterey Jack Cheese
1/4 cups Vegetable Oil
1 whole Large Onion, Chopped (1 1/2 Cups)
4 cloves Garlic, Minced
1/4 cups Flour
2 cups Chicken Broth
1 can (8 Oz. Size) Tomato Sauce
1 can (7 Oz. Size) Diced Green Chilis
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Cumin
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
1/4 cups Fresh Cilantro, Chopped
12 whole Corn Tortillas
1 cup Shredded Mexican Blend Cheese

1
Combine the shredded chicken and the queso or Monterey Jack cheese in a medium bowl.
2
Set aside.
3
Meanwhile, heat oil in a medium-sized sauce pan over medium heat.
4
Add onion and saute about 5 minutes until tender.
5
Add garlic and saute another 1-2 minutes until fragrant.
6
Add flour and continue cooking 1-2 minutes until bubbly.
7
Slowly whisk in the chicken broth, tomato sauce, green chilies, basil, oregano, cumin, salt and pepper and bring to a boil.
8
Reduce heat to medium-low and simmer for 10 minutes.
9
Remove from heat and stir in the fresh cilantro.
10
Spread about 1/2 cup of the chili verde sauce in the bottom of a lightly greased 9 x 13 inch casserole dish.
11
Top with 6 corn tortillas torn into bite size pieces.
12
Layer with 1/2 of the chicken mixture, then evenly spread about 1 1/2 cups of the chili verde sauce over the chicken.
13
Top with the remaining 6 corn tortillas torn into bite size pieces and the rest of the chicken mixture.
14
Spread the remaining sauce on top and sprinkle with the Mexican blend cheese.
15
Bake in a 350 degrees F oven for 30-35 minutes until bubbly.
16
Enjoy!

1375

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds Boneless Skinless Chicken Breasts, Seasoned With Salt And Pepper, Cooked And Shredded, 2 cups Shredded Queso Cheese Or Monterey Jack Cheese, 1/4 cups Vegetable Oil, 1 whole Large Onion, Chopped (1 1/2 Cups), and more.

Yes, Chicken Verde Enchilada Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Verde Enchilada Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions