Green Chile & Chicken Enchilada Bake
This South-of-the-border dish combines the best of both worlds: zesty, spicy & bold flavors in a one-pan meal.
We love this South-of-the-border dish that combines the best of both worlds: zesty, spicy & bold flavors in a one-pan meal.
Bonus: it's also gluten-free using polenta in place of tortillas.
Looking for a serving suggestion? Complete this meal by adding chopped lettuce, pico de gallo & your favorite garnishes.
This comforting meal comes together quickly and is sure to be a crowd-favorite.
Ingredients
2 tubes San Gennaro Traditional Polenta, sliced 1/2” thick
1 pound cooked chicken, shredded
1 15 oz can black beans, rinsed & drained
2 Tablespoons olive oil
Salt & pepper to taste
1 jalapeno, de-ribbed and minced
1 onion, finely chopped
1 bell pepper, finely chopped
1 zucchini, finely chopped
2 cups white cheddar or jalapeno cheese
2 cups green enchilada sauce
Garnish:
Green onions, avocado & cilantro
Instructions
Preheat oven to 375F.
Heat the oil in a skillet over medium-high heat. Add the onion, jalapeno, zucchini, and bell pepper and saute for a few minutes until just cooked and fragrant. Season with salt & pepper. Transfer the mixture to a large bowl.
Prepare your filling. Add to the large bowl shredded chicken and black beans. Add 1/2 cup of enchilada sauce and 1 cup of cheese. Season with salt & pepper. Mix well.
Spray a 9x13” baking pan with nonstick cooking spray. Add a 1/2 cup of enchilada sauce to the bottom of the baking dish and spread so that the bottom of the dish is evenly covered.
Assemble your enchilada bake. Arrange polenta slices to cover the bottom of the baking dish. You may need to slice some of the rounds in half to fill in the gaps. Cover the polenta layer with your enchilada mixture.
Top with another layer of polenta. Followed by the remaining enchilada sauce and 1 cup of cheese.
Cover the baking dish with foil and bake for 20 minutes. Remove the foil and continue baking uncovered for another 20 minutes until the top is golden and bubbly.
Cool on the counter for 15 minutes before garnishing with sliced green onions, cilantro, and avocado.