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    Home » Recipes » Dinner

    Salsa Verde Chicken Enchilada Bake

    Published: May 19, 2020 · Modified: Oct 18, 2021 by Kristi · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This super easy salsa verde chicken enchilada recipe is the BEST - it's loaded with veggies, packed with protein, made with plain Greek yogurt instead of sour cream, and loaded with flavor. Your whole family will love it!

    Chicken Enchilada bake served with farro on a white plate.

    Serve it with a grain like rice or farro, and/or make my guacamole recipe to serve with chips! It's so easy and so good!

    For more easy, healthy, and delicious dinner recipes for kids, try my Easy Asian Noodle Bowl, Lasagna for Kids, Kid-Approved Turkey Chili, and Lentil Kale Soup recipes!

    And, for more Tex-Mex style recipes, check out my Healthy Beans and Rice recipe and my Kid-Friendly Gluten-Free Taco Seasoning.

    About This recipe

    This is the perfect meal Tex-Mex style meal because it is healthy and it's so easy to make. The salsa verde in the sauce adds a fun and unique twist to the flavor that kids will love!

    • This healthy enchilada bake is made with cooked chicken, corn tortillas, a mixture of vegetables, cheese, and a delicious sauce made by combining salsa Verde and Greek yogurt.
    • Made with plain Greek yogurt instead of sour cream.
    • To make this meal vegetarian, use black beans in place of cooked chicken.

    Ingredient Notes

    • Chicken Either make your own chicken to shred (this can be done using just chicken and water, in a pan on the stovetop) or used left-over rotisserie style or fajita chicken to chop up or shred. Mildly seasoned grilled chicken also works well in this recipe!
    • Vegetables Use what you have or explore the produce aisle. I prefer to use vegetables that have been cooked well, so that the texture blends in nicely with chicken and cheese. For example, cook broccoli or carrots longer in order to soften them to a desirable consistency. Here's my 'go to': sautéed bell pepper (exceptionally high in Vitamin C), mushrooms (contains vitamin D), onion (for flavor), and spinach (high in vitamin A, vitamin K, Folate, Iron, magnesium and more) to use in this recipe.
    • Tortillas I prefer corn tortillas in this recipe. They are whole grain and the perfect size for this enchilada bake.
    • Cheese Cheddar or Monterey Jack cheese (or a blend of the two) work best in this recipe.
    • Yogurt Use plain Greek yogurt to make the 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.
    Assembled enchilada bake without the sauce
    Salsa Verde Enchilada Bake before the yogurt/Salsa Verde mixture is poured on.

    Step-by-Step Instructions

    Here is a quick overview of the steps to make this dish. For a full list of ingredients and instructions, scroll down to the recipe.

    1. Lay four of the corn tortillas in the bottom of a 9x9 baking dish to form the bottom later. There will be slight overlap.
    2. In a medium bowl, mix chicken, cooked vegetables, and some of the cheese together. Spread this mixture out evenly over the bottom layer of tortillas.
    3. Lay the remaining four corn tortillas out over the mixture, forming the top layer.
    4. 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.
    5. Sprinkle remaining cheese out evenly on top of the sauce.
    6. Bake at 350 degrees Fahrenheit for 20 minutes.
    7. Remove from the oven and let sit for 5 minutes before serving. Enjoy!

    Expert Tips and FAQs

    • I recommend using diced and sautéed bell peppers, mushrooms, onion, and cooked spinach as the cooked vegetables in this recipe because they soften easily and provide a variety of nutrients.
    • 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.
    Can flour tortillas be used to make 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.

    Can this be made ahead of time?

    I suggest assembling this casserole the day of. The chicken and vegetables can be cooked ahead of time and stored in the refrigerator (hello, meal prep!). Cheese can also be grated ahead of time.

    What do I serve with this enchilada casserole?

    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.

    Did you try this Salsa Verde Enchilada Bake? Tell me how it went! Leave a comment below.

    Follow me on Pinterest for more healthy, kid-friendly recipes and meal inspiration!

    one serving of enchilada bake with farro on a white plate

    Salsa Verde Chicken Enchilada Bake

    Kristi
    Easy, healthy, and delicious chicken enchilada meal that is veggie-filled and protein-packed. Kids love it!
    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course, Recipes
    Cuisine Tex-Mex
    Servings 8 servings
    Calories 242 kcal

    Ingredients
      

    • 2 cups of cooked vegetables. If there is any excess moisture use a mesh strainer to press the water out.
    • 2 cups of cooked chicken chopped or shredded
    • 12 ounce salsa verde mild
    • 1 cup cheese, grated separated (cheddar or Colby Jack cheeses work well)
    • ⅔ cup plain greek yogurt 2% plain Greek yogurt
    • 8 corn tortillas

    Instructions
     

    • Preheat oven to 350° Fahrenheit
    • 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.
    • 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. 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 in step 1.
    This recipe is also 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 be very soggy.

    Nutrition

    Calories: 242kcalCarbohydrates: 23gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 493mgPotassium: 505mgFiber: 4gSugar: 3gVitamin A: 3396IUVitamin C: 8mgCalcium: 162mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Leigh

      October 18, 2021 at 6:51 pm

      5 stars
      Great flavor and it was so easy! My kids loved it - thank you!

      Reply

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    Kristi Ruth wearing a green long sleeved blouse and jeans, holding tri-colored carrots plated on a white oval platter with one hand and leaning on the counter with the other hand in a kitchen.
    Welcome! Kristi is a Registered Dietitian and busy mom of three, ages 7-15. After being displaced from a housefire in 2021, Kristi decided to say 'goodbye' to her long commute so she could turn her passion for sharing easy recipes and tips to help you learn what it means to feed your family well with less stress into a reality. Let's get cooking!

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