Easy and delicious Layered Enchilada Bake made with chicken, veggies, corn tortillas, gooey cheese and a simple enchilada sauce. You'll never want to go back to rolling traditional enchiladas again!
Growing up in Arizona I learned to love all of the flavors of Mexican food. It wasn't until I started cooking for my family that I realized how much time some of the recipes take.
Once I figured out how to make a delicious beans and rice dish with minimal hands-on time, I decided to start playing around with an enchilada recipe.
If you ask my mom, she'll say the key to making exceptional enchiladas is lightly frying the tortillas first. Well, I don't know about you, but I don't have time for that... or for dipping each fried tortillas in enchilada sauce before rolling them. 😉
In the end, wanting to make enchiladas while being short on time is what inspired me to make this layered enchilada recipe, and I think they taste pretty fantastic! I can't wait for you to try them!
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Why You'll Love This Recipe
This layered enchilada casserole is a simpler version of traditional enchiladas that my mom made when I was a kid.
- Easy Recipe Layering the tortillas with the meat mixture is so much easier than frying and dipping each tortilla before rolling them up. This recipe is made with two layers of tortillas, a single layer of a meat and veggie mixture, and a delicious sauce (that tastes so much better than store-bought enchilada sauce, if you ask me 😉).
- Simple Ingredients This easy enchilada casserole is made with cooked chicken, corn tortillas, a mixture of vegetables, cheese, and a simple homemade enchilada sauce made by mixing salsa Verde and Greek yogurt together.
- Kid-Approved This is an easy casserole recipe that your whole family will love. Perfect for busy weeknights!
Dietitian Tip
Salsa verde has a unique flavor that some kids aren't used to, so consider keeping the sides simple and milder in flavor when serving this layered enchilada bake.
Rice or farro, or guacamole and chips are my 'go to' sides for when I make Mexican food, including chicken enchiladas. Refried beans are also a good option.
Ingredient Notes
- Chicken Shredded chicken, roasted chicken, or left-over rotisserie chicken work. Mildly seasoned grilled chicken would also work well. Chicken is a good source of protein.
- Vegetables Green bell pepper (exceptionally high in Vitamin C), mushrooms (contains vitamin D), onion (yellow or red onions), and spinach (high in vitamin A, vitamin K, Folate, Iron, magnesium and more).
- Tortillas Use corn tortillas. They have the perfect size and texture for this layered enchilada bake.
- Cheese Use cheddar cheese or Monterey Jack cheese (or a blend of the two).
- Yogurt Use plain Greek yogurt to make the enchilada sauce. Traditional yogurt will cause the sauce to be extremely runny. Greek yogurt is thicker and adds some extra protein.
- Salsa Verde Use mild salsa verde. Salsa verde is green and is commonly made using tomatillos, onion, garlic, cilantro, and hot peppers. If your kids like spicy food, you can try making this with 'medium' salsa Verde, instead of mild. The mild salsa verde from Trader Joe's is my favorite.
How to Make This Layered Enchilada Bake
Here is a quick overview of the steps to make this enchilada dish. For a full list of ingredients and complete instructions, scroll down to the recipe card.
- Sauté vegetables in a large skillet over medium heat.
- Lay four corn tortillas in the bottom of a 9x9 baking dish (casserole dish) to form the bottom layer. The tortillas will overlap.
- In a medium bowl, mix chicken, cooked vegetables, and some of the cheese together. Spread this mixture out evenly over the layer of tortillas.
- Lay the remaining tortillas out over the chicken mixture, forming the top layer.
- In a small bowl, mix together the salsa verde and Greek yogurt to make the sauce. Pour sauce over the top of the tortillas, being sure to cover the entire top layer.
- Sprinkle remaining cheese out evenly on top of the sauce.
- Bake at 350 degrees Fahrenheit for 20 minutes.
- Remove from the oven and let sit for 5 minutes before serving. Enjoy!
Helpful Tips
- Diced and sautéed bell peppers, mushrooms, onion, and spinach soften easily and provide a variety of nutrients to casserole recipes like this.
- Use mild salsa verde. Medium salsa verde is too spicy for most kids. I use Trader Joe's brand that comes in a jar.
- Use salsa verde that comes in the salsa section of the grocery store, not the salsa verde enchilada sauce packets.
- Once cooled, store leftovers refrigerated in an airtight container.
- I do not recommend freezing leftovers. In my experience, meals made with Greek yogurt don't freeze well.
- To make this meal vegetarian, use black beans in place of cooked chicken.
- If you don't have leftover chicken, try substituting ground turkey or lean ground beef. Just be sure to brown the meat first.
- Feel free to mix a can of green chiles in if you like the flavor. My mom always adds green chiles to enchiladas, but I don't think it's necessary in this recipe (just my opinion;).
- While I enjoy eating leftovers with chips and avocado, I especially like the flavor and texture of jicama wraps from Trader Joe's when eating these leftovers!
Questions You May Have
I do not recommend using flour tortillas when making this recipe.
When I originally posted this recipe, I said either flour or corn tortillas can be used. However, after feedback from friends who tried this recipe with flour tortillas, I made it again myself and it turned out so soggy.
If your kids don't mind a soggy enchilada, then definitely use flour tortillas. I just don't recommend it.
Some of the steps can be done ahead of time, like cooking the vegetables and grating the cheese.
You can bake it ahead of time to reheat later. I did this the last time I made it and it turned out great.
I do not recommend assembling this enchilada casserole before you are ready to bake it. If you do, the tortillas will be mushy.
Rice (white, brown, or Spanish rice), quinoa, or faro make excellent sides because they balance out the flavor and add a fun texture. Tortilla chips, guacamole also make easy and delicious sides. And if your kids are really hungry, you can serve it along with a bean and rice casserole.
Uncovered. Baking enchiladas uncovered allows some of the moisture to evaporate, the cheese to melt, and the top layer of tortillas to crisp up a bit.
More Easy Dinner Recipes
Did you try make this easy chicken enchilada casserole recipe and love it? Please let me know by leaving a comment and ⭐⭐⭐⭐⭐ rating below. A 5-star rating is the best compliment!
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📖 Recipe
Easy Layered Enchilada Bake
Equipment
- 1 9x9 Baking dish can use an 8x8 dish but the tortillas will overlap more.
Ingredients
- 1 cup spinach leaves Baby spinach or regular spinach. Cut up or torn into pieces.
- ½ onion yellow onion Diced. Can use red onion instead.
- ½ green bell pepper diced or chopped into small pieces
- 4 mushrooms diced or chopped into small pieces
- 2 cups cooked chicken chopped or shredded
- 12 ounce salsa verde Mild salsa verde. Medium salsa verde is usually very spicey.
- 1 cup cheese, grated separated (cheddar or Colby Jack cheeses work well)
- ⅔ cup plain greek yogurt 2% or whole milk, plain Greek yogurt.
- 8 corn tortillas
Instructions
- Preheat oven to 350° Fahrenheit
- Sauté chopped veggies in a large skillet.
- In a medium mixing bowl, combine cooked vegetables, chicken, and ¼ cup of cheese.
- Lay 4 corn tortillas in the bottom of a 9x9 baking dish so they cover the bottom, forming the bottom layer. There will be some overlap.
- Spread the chicken, vegetable, and cheese mixture over the tortillas.
- Lay the other 4 corn tortillas over the chicken and vegetable mixture so they create a top layer. Again, there will be some overlap in the middle.
- Mix the salsa verde with greek yogurt until combined, making the enchilada sauce. Pour sauce out evenly over the top of the tortillas (use a spoon to spread out the sauce). Some will go down the sides - that's what you want!
- Finish by sprinkling the remaining ¾ cup of cheese over the top.
- Bake in the oven for 20 minutes.
- Let sit at least 5 minutes before serving
Notes
- To make these vegetarian, substitute chicken with beans.
- This recipe is flexible! If your family likes spicy foods, you can either use 'medium' instead of 'mild' salsa verde or add 2-4oz of chopped green chiles.
- This recipe is easily doubled by adding a second layer, just don't double the sauce (yogurt and salsa verde) or it will be very runny.
- If you will be making this ahead of time, keep the sauce mixture (yogurt and salsa verde) stored separately. Pour the sauce on top just before baking.
- I do not suggest using flour tortillas because the enchiladas will get soggy.
Hungry Hippos says
A big hit with our family! Several took seconds and I had a serving left over for lunch the next day that tasted as good as the first go- round. I used 1/2 can of mild red enchilada sauce since I didn't have salsa Verde. It turned out great!
Kristi Ruth RD says
Sounds like a delicious modification! I'm so glad it was such a hit with your family!
Leigh says
Great flavor and it was so easy! My kids loved it - thank you!