We love Mexican food around here, and this quick weeknight meal was a huge hit at our house! Hope your family loves it too!
Ingredients
24 small corn tortillas
3 cups of shredded chicken (can use a rotisserie)
1 can black beans, drained
1 cup of your favorite salsa (we like Jack’s Special from Costco)
4 cups colby jack cheese
1 12 oz. can of mild green enchilada sauce
1/2 cup of milk
3 tablespoons of honey
Directions
1. Cut the tortillas into strips (easiest to do with a pizza cutter).
2. Mix the chicken, black beans, and salsa together in a bowl.
3. In a 9 x 13 pan sprayed with cooking spray, layer 1/2 of the tortilla strips, then the chicken mixture, 2 1/2 cups of the cheese, and then the remainder of the tortilla strips.
4. Mix together the enchilada sauce, milk and honey. Whisk until smooth and combined (I personally like a little more sauce, but this is the right amount for my family).
5. Pour the sauce over the top of the tortilla strips and sprinkle the remaining cheese on top.
6. Bake at 375 degrees…covered for 20 minutes and uncovered for 20 minutes.
This can easily be prepared ahead of time and stored in the fridge until cooking time. It also freezes well. A super easy, tasty dinner!
Related Reading
- crock pot pork or chicken chalupa (gluten free, dairy free)
- super fast and easy fish tacos
- the best white bean chicken chili
Frequently Asked Questions: Green Chili Enchilada Bake
Is this green chili enchilada bake really gluten free?
Yes, as written it is. The recipe uses corn tortillas rather than flour, and the other ingredients are naturally gluten free. The one thing to check is your can of green enchilada sauce, since brands vary — read the label to confirm it does not contain wheat flour as a thickener.
Can I make this ahead or freeze it?
Both. It can easily be assembled ahead of time and stored in the fridge until cooking time, which makes it a great option for a busy weeknight or for taking a meal to someone. It also freezes well — assemble it in the pan, cover tightly, and freeze before baking.
What chicken works best?
A rotisserie chicken is my go-to. You need 3 cups of shredded chicken, and one rotisserie chicken gets you there with almost no work. Leftover roasted or poached chicken breast works just as well. Shred it rather than cubing it so it layers evenly with the tortilla strips.
Why is there honey in the sauce?
The honey balances the tang and heat of the green enchilada sauce. Three tablespoons whisked into the sauce and milk smooths out the whole dish and is a big part of why kids will eat this without complaint. If your family likes more heat, cut the honey back rather than swapping the mild sauce for hot.
