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chicken enchilada bake cut into squares in baking dish

Chicken Enchilada Bake with Homemade Salsa

Chicken Enchilada Bake is layers of shredded chicken, corn tortillas, green enchilada sauce and cheese topped with a flavorful homemade salsa!

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For the Salsa:

  • 1 cup cherry tomatoes coarsely chopped
  • 1/4 cup red onion finely chopped
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper to taste


Prepare the chicken verde:

  • Season the chicken breasts with salt and pepper, and place them in a slow cooker. Pour the sauce over the chicken, and cook on low 3-4 hours, or until the chicken is no longer pink and shreds very easily. Remove from the slow cooker and shred. Place the chicken back in the slow cooker and mix thoroughly with the verde sauce.

Prepare the enchilada bake:

  • Preheat the oven to 350 degrees. Grease an 8x8" square baking dish with cooking spray. Place just enough of the chicken verde mixture on the bottom of the baking dish to cover. Halve (3) of the tortillas and overlap sideways, covering the sauce. Cover with half of the remaining chicken verde, and sprinkle with half of the grated cheese. Repeat with the remaining tortillas, chicken verde, and cheese.
  • Bake for 30-35 minutes or until golden brown and bubbly. Let stand for 10 minutes.

Prepare the salsa:

  • Place the cherry tomatoes, red onion, lime juice, cilantro, and salt and pepper in a small bowl. Let stand at room temperature to let the flavors marry. Top the enchilada bake with a dollop of Greek yogurt and salsa. Enjoy!


  • The verde sauce can be made ahead and stored in the refrigerator until ready to use.
  • The chicken verde can be made ahead in the slow cooker and stored in the refrigerator until ready to make the enchilada bake.
  • Use leftover or rotisserie chicken in this recipe to save time.
  • Flour tortillas may be substituted for corn if you're not gluten intolerant.


Serving: 1g, Calories: 300kcal, Carbohydrates: 9g, Protein: 35g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 98mg, Sodium: 324mg, Fiber: 1g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!