This Chicken Enchilada Bake layers shredded chicken, corn tortillas, homemade green enchilada sauce and plenty of cheese, then finishes with a bright, fresh salsa. It’s an easy, family-friendly casserole that satisfies and can be made ahead for busy nights.
I’m a huge fan of tomatillos. I enjoy them raw in guacamole and in simple salsas, and they become even more flavorful when roasted or simmered. This Chicken Enchilada Bake highlights roasted tomatillos in a smooth, homemade green enchilada sauce that brings brightness and depth to the dish.
If you prefer classic rolled enchiladas, the same verde sauce shines in that format as well. This casserole is perfect when you don’t want to roll individual enchiladas—just layer, bake, and serve.
I made this for my family recently and everyone loved it—my kids even asked for seconds. It’s a great meal to prepare for weeknights or casual gatherings.
How to make this recipe
This bake comes together in three straightforward parts: the verde sauce, the shredded chicken, and the casserole assembly. Each step is simple, and much of the work can be done ahead.
Parts at a glance:
Part 1
- Make a batch of homemade green enchilada sauce. It can be prepared in advance and frozen or refrigerated for later use.
Part 2
- Place seasoned chicken breasts in a slow cooker, pour the green enchilada sauce over them, and cook on low for 3–4 hours until the chicken shreds easily. Remove, shred, then return the chicken to the sauce and mix well. You can also use leftover or rotisserie chicken to save time.
Part 3
- Assemble the casserole in an 8×8″ baking dish. Use just enough sauce on the bottom to keep the tortillas moist. Halve three small corn tortillas and overlap them to form the first layer. Top with half the chicken mixture and half the cheese. Repeat with the remaining tortillas, chicken and cheese, then bake until bubbly.
- Bake the assembled casserole at 350°F for about 30–35 minutes, until golden and bubbly. Let it rest for 10 minutes before slicing.
The bake is delicious served simply with a dollop of Greek yogurt or sour cream and chopped cilantro. For an extra layer of freshness and texture, top each serving with a quick tomato-onion-cilantro salsa made while the casserole bakes. Chop cherry tomatoes and red onion, toss with lime juice, chopped cilantro, and salt and pepper—allow the flavors to meld at room temperature for a few minutes.
This dish works well for celebrations like Cinco de Mayo, potlucks, or any night when you want comforting Mexican-inspired flavors with minimal fuss.
Recipe notes
- Use leftover, shredded, or rotisserie chicken to cut prep time significantly.
- The verde sauce can be made ahead, refrigerated or frozen, then thawed before use.
- Substitute flour tortillas for corn if you prefer and are not avoiding gluten. Corn tortillas keep the flavor more authentic.
More Mexican recipes you’ll love:
- Chicken enchiladas
- Instant pot black beans
- Fish tacos with cherry tomato-corn salsa
- Mexican Caesar salad with creamy avocado dressing
- Grilled Mexican street corn salad
- Classic Mexican rice
- Mexican sweet corn cake
- Pineapple salsa
- Restaurant-style salsa
- Sweet potato, black bean and corn enchiladas
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social channels so we can see your results.
Chicken Enchilada Bake with Homemade Salsa
Ingredients
- One batch homemade green enchilada sauce
- 1 lb boneless, skinless chicken breasts
- 6 taco-size corn tortillas (or your favorite)
- 1 1/2 cups grated Mexican cheese blend
- Greek yogurt or sour cream for garnish
For the salsa:
- 1 cup cherry tomatoes, coarsely chopped
- 1/4 cup red onion, finely chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- Salt and pepper, to taste
Instructions
Prepare the chicken verde
- Season chicken breasts with salt and pepper and place in a slow cooker. Pour the green enchilada sauce over the chicken. Cook on low for 3–4 hours, or until the chicken is no longer pink and shreds easily.
- Remove the chicken, shred it, then return it to the slow cooker and mix well with the sauce.
Assemble the enchilada bake
- Preheat the oven to 350°F. Grease an 8×8″ baking dish. Spread a thin layer of the chicken verde mixture on the bottom of the dish. Halve three tortillas and overlap them to create the first layer.
- Top with half of the remaining chicken verde and half of the cheese. Repeat the layers with the remaining tortillas, chicken, and cheese.
- Bake 30–35 minutes until golden and bubbly. Let the casserole rest 10 minutes before serving.
Make the salsa
- Combine cherry tomatoes, red onion, lime juice, cilantro, and salt and pepper in a small bowl. Let sit at room temperature while the casserole bakes to allow flavors to meld.
- Serve each slice of the enchilada bake topped with a dollop of Greek yogurt or sour cream and a spoonful of fresh salsa.
Notes
- The verde sauce and the chicken verde can be made ahead and stored in the refrigerator until you are ready to assemble and bake.
- Leftover shredded chicken or rotisserie chicken work great and greatly reduce hands-on time.
- Substitute flour tortillas if desired and not avoiding gluten, but corn tortillas keep the traditional flavor.
Nutrition
Serving: 1 • Calories: 300 kcal • Carbohydrates: 9 g • Protein: 35 g • Fat: 13 g • Saturated Fat: 7 g • Cholesterol: 98 mg • Sodium: 324 mg • Fiber: 1 g • Sugar: 3 g
Nutrition is an estimate for informational purposes only.
Course: Main Dishes • Cuisine: Mexican • Author: Marcie
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*This post was originally published on May 1, 2014. The recipe, text and photos have been updated.