Layered Chicken Enchilada Bake

Tender shredded chicken, black beans, and gluten-free corn tortillas layered casserole-style with tangy salsa verde and melted Monterey Jack cheese.

• Prep: 15 min
• Cook: 30 min
• Total: 45 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $3.84/serving

Dietary

• Gluten-Free
• Nut-Free
• High-Protein
• Halal
• Low-Sugar

Tags

• bake
• comfort food
• crowd-pleaser
• kid-friendly

Ingredients

• 2.5 pound chicken breast (boneless, skinless, cooked and shredded)
• 1 jar salsa verde (16 oz jar)
• 1 can black beans (15 oz can, rinsed and drained)
• 1.5 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 12 piece corn tortillas (cut into quarters)
• 1.5 cup Monterey Jack cheese (shredded)
• 6 cup romaine lettuce (chopped)
• 3 tablespoon ranch dressing

Instructions

1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
2. In a large bowl, mix shredded cooked chicken breast with black beans, ground cumin, garlic powder, salt, and 1 cup of the salsa verde.
3. Spread 2 tablespoons of remaining salsa verde over the bottom of the baking dish. Layer half of the corn tortilla quarters, followed by half of the chicken mixture and 1/2 cup of Monterey Jack cheese.
4. Repeat with remaining tortilla quarters, remaining chicken mixture, remaining salsa verde, and top with remaining 1 cup Monterey Jack cheese.
5. Bake uncovered at 375°F for 25 to 30 minutes until cheese is golden and bubbling throughout. Rest 5 minutes, toss chopped romaine with ranch dressing in a side bowl, and serve together.

Nutrition (per serving)

• Calories: 574
• Protein: 55 g
• Carbohydrates: 45.6 g
• Fat: 16.7 g
• Fiber: 6.5 g
• Sodium: 1368 mg
• Saturated Fat: 6.4 g
• Sugar: 3.6 g
• Cholesterol: 159 mg