Maias Layered Chicken Enchiladas Verde – a delicious recipe with chicken thighs, corn tortillas, green enchilada sauce, salsa, black olives, shredded cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
37
g
Fat
8
g
Carbs
55
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
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.
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