Easy Layered Enchilada Bake

A layered enchilada bake topped in a square white baking dish.

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!

Course Main Course, Recipes

Cuisine Tex-Mex

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 206kcal

Author Kristi

Equipment

1 Large skillet
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

Nutrition information is estimated using a database that this owner is not responsible for maintaining. Exact nutrition information will depend on the actual ingredients and amounts used when making this recipe. And remember, there is so much more to food than what you will find on a Nutrition Facts Label :)

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.

Nutrition