This creamy, easy, and cozy Salsa Verde Enchilada Bake is filled with aromatic vegetables, summery zuchinni and corn. It’s topped with just a little cheese to make it gooey and then broiled so those corn tortillas become crispy and crunchy. Bonus points: it’s done in under an hour (mostly hands off!) and only uses one pot.
This is my late summer throwdown dish. I might just challenge Bobby Flay with this dish. Actually, no I wouldn’t because that sounds terrifying. However I know he would respect the amount of flavor I fit into this recipe.
This recipe uses the same “secret” that my One Pan Vegetarian Enchilada Casserole uses. Chipotle peppers and pineapple! These add a smoky and sweet flavor that just turns up the flavor profile so much. Normally one pot dishes can be a little bland but I promise you that this is the opposite!
Another cooking tip is that I use chicken broth to saute my vegetables. Oil is great and all but it doesn’t impart a ton of flavor meanwhile broth is so freaking flavorful and doesn’t have as many calories to boot! I actually make my own broth but I’ve used store brought too!
These additions really make this dish come alive and take it from a once-and-done recipe to a once-a-week kinda dish.
Also this recipe is perfect because it uses the best part of the chicken: thighs. This is, like, non debatable people. Chicken thighs are juicer, moister (that word sounds fake but it’s legit), and so so so tender. You can cook them to hell and back and they’d still be better than the so-called “best” chicken breast recipe. I am really hating on chicken breast but just let me have this moment okay?
I took this photo so I could brag about my kitchen. Lol. No. I actually did this because I wanna show how useful these half sheet pans are! I prepped all of the vegetables and chicken on this dish and just added them into my pot when I needed to. I’ve mentioned how useful these are in previous posts but I’m gonna keep talking about them because that are just so damn helpful.
If you do a lot of BBQ’s and cook-outs these will improve your life 100% (unbiased study done by yours truly). You can use them to prep and partition out food items, they slide in and out the fridge or freezer easily. Just go to a restaurant supply store and get some already!
Gosh, just looking at that picture makes me hungry. I hope you try out this Salsa verde enchilada bake soon!
Zuchinni, Corn, and Chicken Salsa Verde Enchilada Bake
Zuchinni and corn are layered in this creamy green salsa verde enchilada bake for a cozy late summer meal.
Ingredients
- ½ cup chicken broth, divided
- 1 medium onion, diced
- 1 large bell pepper, diced
- 3-4 cloves garlic, diced or minced or what have you
- ⅓ cup pineapple, diced
- 2-3 chipotle peppers, diced from the can
- 2 large boneless, skinless chicken thighs, diced
- 1 cup corn
- 1 large zuchinni, slice into half circles
- 1 tbs all purpose Mexican seasoning I used taco seasoning
- 1 can salsa verde (7 ounces)
- 1 can green enchilada (10 ounces)
- 1 cup cheese, chopped or grated I used a blend of cheddar and mozzarella
- 5-7 corn tortillas, cut into "sticks"
Instructions
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Preheat oven to 400°F. On the stovetop, Heat up a large cast iron skillet with some broth to medium-high heat. Add onions and peppers when hot, sauté until fragrant. Add pineapple, chipotle peppers, garlic, and chicken.
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Add more broth if needed and stir every 2-3 minutes. Once chicken is cooked on the outside (it should look white) add the corn, zuchinni, and seasoning. Guess what, you are stirring AGAIN! Now is the time to add the salsa verde and green enchilada sauce.
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Give it one last stir and just appreciated that delicious aroma. The oven should be preheated now so whip out your cheese. Throw that cheese on the top! Then I sprinkle on the sliced corn tortillas over. DO NOT MIX the cheese/tortillas. We want them on top and uninterrupted.
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Cook in the oven for 15 minutes. Then broil for 5-7 minutes on HIGH to crisp up those corn tortillas!!! Serve hot/warm with whatever sides suit you. Enjoy!
Recipe Notes
Note 1: This serves 4 people if you have a side dish(es) to serve alongside it. I normally serve this with a large side salad and a fresh salsa.
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