Red & Green Chicken Enchilada Bake
Yield: 4 servings
Active Time: 15 minutes
Prep Time: 15 minutes
Cook Time: 25 minutes
A simple and delicious layered version of enchiladas!

Ingredients for Single Meal

  • 3 - cup(s) shredded rotisserie chicken
  • - Salt and pepper
  • 1 - cup(s) red salsa
  • 1 - cup(s) green salsa
  • 1 - 4 oz. can(s) green chiles
  • 12 - flour tortillas
  • 3 - cup(s) shredded pepper jack cheese
  • Garnish: - avocado slices**
  • Side: - veggies**
  • 1 - 9x13 disposable foil tray(s)
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Cooking Directions for Single Meal

  1. Preheat the oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. Open the can(s) of green chiles.
  3. Add a single layer of flour tortillas to the bottom of the dish, covering it as best you can. You might need to tear a tortilla in half to fill in some sections. Add single layer of shredded chicken - about 1 1/2 cups - and sprinkle salt and pepper onto the chicken. Pour and spread the red salsa over the chicken. Sprinkle 1 cup of the shredded Pepper Jack cheese over the red salsa.
  4. Add another single layer of flour tortillas, followed by the remaining shredded chicken, then the green salsa and green chiles. Sprinkle 1 cup of shredded Pepper Jack cheese over the top.
  5. Finally, add a third layer of flour tortillas and top with remaining 1 cup of shredded cheese.
  6. Bake in the preheated oven for 25 minutes, or until cheese has melted.
  7. Slice the avocados and prepare the veggies.
  8. Serve Red & Green Chicken Enchilada Bake with avocado slices and veggies.

Freezeasy Meal Prep Directions

To each disposable tray, layer the following ingredients:

  • Single layer of flour tortillas
  • Half of the shredded rotisserie chicken
  • Salt and pepper, to taste, on top of the chicken
  • Half of the red salsa
  • 1/6 of the shredded cheese
  • Single layer of flour tortillas
  • Remaining half of the shredded rotisserie chicken
  • Half of the green salsa and half of the green chiles
  • 1/6 of the shredded cheese
  • Single layer of flour tortillas
  • 1/6 of the shredded cheese

Cover with foil or lid, add label and freeze.

Freeze & Thaw Instructions

Put tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.

Dairy-Free Modifications

Omit the shredded cheese for dairy-free.

Gluten-Free Modifications

Recipe is gluten-free when made with gluten-free corn tortillas.

Printable Label Recipe Title

Red & Green Chicken Enchilada Bake

Printable Label Instructions

Thaw completely and bake at 350 F for 25 minutes.
Serve with avocado slices and veggies.

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