Salsa Verde Chicken Tortilla Bake

Introducing the comforting, crowd-pleasing, and easy meal that's sure to become a staple: Salsa Verde Chicken Tortilla Bake!

I think we're all in need of a new but comforting meal to add to our regular menu once in a while. It's easy for our go-to's to get a little old after making them week after week, so with that, I have a new recipe for you to try that's the perfect combination of spicy, creamy, and cozy.

This bake is so easy to put together and doesn't need to look pretty to taste good. It's perfect for busy weeknights or meal prep sessions to enjoy later!

To keep this recipe easy, I included store-bought salsa verde and you can use store-bought rotiserrie chicken if that's easiest for you! Feel free to customize this to fit your taste (especially the spice level) and the result will be a warm, bubbling dish that's both hearty and satisfying. Add a fresh salad, dollop of sour cream to tone down the spice, or some sliced avocado to complete the meal.

Give it a try, and let me know what you think! I have a feeling this recipe will become a new favorite in your kitchen.

Salsa Verde Chicken Tortilla Bake

Servings: 6

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients

• 1 tablespoon oil

• ½ white onion, diced

• 1 jalapeno, diced (seeds included for spice)

• 4 cloves garlic, minced

• 1 green bell pepper, diced

• 1 can corn

• 1 tablespoon chili powder

• 2 teaspoons cumin

• 1 ½ teaspoons paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes

• 2 tablespoons all-purpose flour

• 1 tablespoon butter

• 1 ½ cup salsa verde

• 2 ½ cups chicken broth

• ⅔ cup heavy cream

• 4 cups shredded chicken (breast or thighs)

• 10 small tortillas, cut into 1-inch strips

• 1 ½ cups shredded cheese (tex-mex would be great!)

Optional Toppings:

• sour cream

• jalapenos

• sliced avocado

Directions

1. Preheat to 375°F.

2. Bring a large oven-safe skillet or shallow dutch oven to medium-high heat and add the oil. 

3. When the oil is shimmering, add the diced onion, jalapeno, and green pepper to the skillet. Cook until the vegetables start to soften, then stir in the garlic and corn. If the vegetables start to brown without softening, add a tablespoon of water in and cover for a couple minutes to help soften them. 

4. Once the onions are translucent, add the chili powder, cumin, paprika, salt, pepper, red pepper flakes, and flour. Stir to coat the vegetables. 

5. Add the butter in the middle of the pan and allow to melt. Then, add the salsa verde and chicken broth. Stir to combine. Let simmer for 5-7 minutes or until the sauce starts to thicken. Then, add the cream and stir. Let simmer for another 3-5 minutes.

6. Once the sauce is thickened, remove from heat and gently stir in the chicken and ¾ of the sliced tortillas to coat in the sauce.

7. Use the remaining tortilla strips to cover the top of the bake, and sprinkle over the cheese to top it off.

8. Cover and bake for 30 minutes or until the sauce is bubbling around the edges. Remove the lid and cook uncovered for 5 minutes to crisp the edges.

9. Serve immediately with a dollop of sour cream or avocado slices. Enjoy!