These Layered Chicken Enchiladas with Salsa Verde Are Perfect for a Quick Weeknight Dinner or to Take to Family Member or Friend in Need

I adore enchiladas.

Especially salsa verde based ones.

They are my-go to order at any tex-mex restaurant around me. 

They are gluten-free. (We have 2 at our house who are 100% gluten-free!) 

And the layered version can be made and ready to bake in minutes. (Especially if you already have cooked, shredded chicken on hand.) 

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Layered Salsa Verde Chicken Enchiladas

These layered enchiladas are the BEST and you only need a few ingredients to make them!

Prep Time10 minutes minutes

Cook Time25 minutes minutes

Servings - 8 servings

Ingredients 

1x2x3x

• 18 corn tortillas
• 3 cups shredded chicken see recipe below
• 3 cups salsa verde
• 3 cups shredded pepper jack or cheddar blend cheese

Instructions

• Preheat the oven to 350 F.
• Place about 1/2 cup of the salsa verde sauce into the base of a 9x13-inch baking dish and spread into a thin layer on the bottom of the pan. Add 5-6 corn tortillas onto the sauce in a single layer. Spread half of the shredded chicken over the tortillas. Sprinkle about 1/2 cup of shredded cheese over the chicken. Add a another thin layer of salsa verde over the top and spread into an even layer.
• Repeat with the tortillas, shredded chicken, and 1/2 cup of shredded cheese layers. Then add another layer of tortillas, then spread the remaining salsa verde onto the tortillas and sprinkle the remaining shredded cheese on top.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese has melted. Let cool slightly before cutting.
• Serve Layered Salsa Verde Chicken Enchiladas with side salad or veggies. Enjoy!

Notes

Slow Cooked & Shredded Chicken