Maias Layered Chicken Enchiladas Verde Recipe

Name: Maias Layered Chicken Enchiladas Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless skinless chicken thighs; 1 (10 count) package corn tortillas; 1 (28 ounce) can green enchilada sauce (verde); 2 (7 ounce) cans tomatillo salsa; 1 (3 ounce) can sliced black olives; 2 1/2 cups shredded cheese (cheddar or jack); 1 tablespoon garlic powder; 2 tablespoons onion powder; 1 tablespoon seasoning salt; 1/4 cup water; 1/4 cup cilantro (optional)

Servings: persons

6 boneless skinless chicken thighs
1 (10 count) package corn tortillas
1 (28 ounce) can green enchilada sauce (verde)
2 (7 ounce) cans tomatillo salsa
1 (3 ounce) can sliced black olives
2 1/2 cups shredded cheese (cheddar or jack)
1 tablespoon garlic powder
2 tablespoons onion powder
1 tablespoon seasoning salt
1/4 cup water
1/4 cup cilantro (optional)

1
In a pot, add water chicken thighs, garlic powder, onion powder and seasoning salt.
2
Simmer until chicken thighs are cooked and fork tender.
3
Remove chicken thighs from liquid and using 2 forks shred the chicken meat.
4
Mix shredded chicken, 1 can of salsa and 1 cup of cheese.
5
Grease a baking dish, line 5 tortillas on the bottom then layer the other ingredients; chicken mixture, olives, roughly 1/2 of the enchilada sauce and cheese.
6
Repeat layering twice (or until you use up all your ingredients).
7
You want your last layers to be sauce and cheese so you get a nice bubbly top on the dish.
8
Bake at 375 degrees for 45- 55 min or until cheese is bubbly and the entire dish is warmed through.
9
Serve with fresh chopped cilantro (optional) and sour cream.

583

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 boneless skinless chicken thighs, 1 (10 count) package corn tortillas, 1 (28 ounce) can green enchilada sauce (verde), 2 (7 ounce) cans tomatillo salsa, and more.

Yes, Maias Layered Chicken Enchiladas Verde 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!

Maias Layered Chicken Enchiladas Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions