SALSA VERDE CHICKEN ENCHILADA BAKE - THE DEFINED DISH

Salsa Verde Chicken Enchilada Bake - The Defined Dish image

Provided by @MakeItYours

Number Of Ingredients 10

2.5 cups of store-bought salsa verde (I use Taco Deli (found in the Whole Foods Fridge Section... 2 containers))
3 cups shredded rotisserie chicken
1 15 oz can black beans drained
1 tsp garlic powder
½ tps ground cumin
1 tsp chili powder
salt (to taste)
¼ cup freshly chopped cilantro plus for serving
1 1/2 cups monterey jack
9 tortillas (I use Siete Grain-Free Cassava Tortillas)

Steps:

Preheat the oven to 375.
In a large bowl combine the chicken, ½ cup salsa verde, black beans, garlic powder, cumin, chili powder, the chopped cilantro and 1 cup monterey jack cheese. Stir to combine and add a pinch of salt, if needed.
In an oven-safe skillet (preferably cast iron) pour ¾ cup of the salsa verde and spread in an even layer. Place 3 tortillas on top of the salsa verde in a single layer (it's okay if they overlap a bit and don't fill the entire bottom of the skillet) then spread ½ of the chicken mixture over the tortillas in an even layer. Next, top the chicken mixture with 3 more tortillas and pour ¾ cup of salsa verde on top and spread to evenly coat the tortillas. Place the remaining chicken mixture on top.
For the last layer, place the remaining 3 more tortillas on top of the chicken mixture and cover with the remaining salsa verde and sprinkle with the remaining ½ cup of the monterey jack cheese. Transfer to the oven and bake, uncovered, until hot and bubbly and the cheese is golden brown, 18 to 20 minutes.
Remove from the oven and allow to cool for 10 minutes before serving! To serve, garnish with cilantro if desired!