Green Chili Enchilada Bake – Robyn & Nance try a new recipe

Every week we’ll post a recipe that we both made. This week’s recipe was Green Chili Enchilada Bake found over at Picky Palate. Printable recipe can be found at the bottom of this post.

Robyn’s take: This week’s recipe was my choice. I have a huge stack of recipes that I’ve seen online at one point or another, thought “Hey, I should make that!” and then print the recipe out. That stack of recipes gets knocked onto the floor at least once a week by Spanky, who insists on walking across them.

“Obviously you need to move them, beotch.”

It looked like a simple enough recipe (I love easy, I’ve only mentioned 348 times before), so it was my choice. Nance was okay with it, so off we went!

GCEB (1)

Ingredients are easy enough – mild green enchilada sauce, reduced fat sour cream, salsa verde (I couldn’t find mild in the grocery store, so I got medium), white corn tortillas, shredded cheddar, black beans, and cooked chicken. I used chicken that I’d canned last Fall because that made it even easier for me.

First step, break your tortillas into 1-inch pieces. I prefer to put mine in a stack and just cut them.

GCEB (2)

(That is not a picture of me cutting them. That is a picture I took after I cut them and tossed them in a bowl and then said “Oops! I forgot to get a picture of me cutting the tortillas!)

Now, the recipe has you mixing everything together in the baking dish, but I don’t like doing that because I tend to toss food all over the counter because I’m such a klutz and that drives me nuts. So I mixed everything in a big bowl and then dumped it into the baking dish.

First, put enchilada suace, sour cream, and salsa into a big bowl and stir until well combined (I used a flat whisk because I’m fancy like that).

GCEB (3)

Then pretty much dump everything else – except the cheddar – in the bowl and mix it all together well.

GCEB (4)

Those black beans look like chocolate chips, don’t they?

Then put it in a 9×13″ baking dish, which you’ve already sprayed with Pam or whatever cooking spray floats your boat, and sprinkle with cheddar. (Confession: the recipe calls for 1 cup of Cheddar, but I didn’t bother to measure, just grabbed a couple of handfuls out of the bag and sprinkled it on top. There’s possibly – probably – more than 1 cup of Cheddar there.)

GCEB (5)

Bake for 22 – 25 minutes, until cheese is hot and melted. The original recipe suggests serving it with chips and salsa, but I just served it as is because I’m a lazy-ass.

GCEB (6)

Good god I hope Nance got a decent picture of hers, because that is just horrible. This is the kind of recipe where the end product doesn’t lend itself easily to pretty pictures. Also, I was hungry and not in the mood to walk around the house to find the best light (the light in the kitchen is awful in the afternoon), so there you go. Don’t judge me.

The verdict? I didn’t care for it myself, but Fred loved it. Which is a good thing – he’ll take the leftovers to work this week and I won’t have to worry about providing lunches for him, so I call that a win!


Nance’s Take:

Okay.  I gotta tell you something…

The reason I’m late with this entry is because I was avoiding it like the plague.  First of all, the name of it scared the hell out of me.  Green Enchilada…WTF?  And I was painting all week which means I’m all about take-out food because hello, labor.  But really it was because the damn recipe appeared to be sorta kinda healthy and goddammit, Robyn really wants to live a long life, huh?  Sheesh.


Look at me, I’m Robyn!


Please tell me that y’all throw your cheese in a bag like I do so I don’t feel bad for just being a regular woman instead of an uptight foodie with special containers for their special cheeses.  I mean, really.  This is Sam’s Club sharp cheddar.  Occasionally we’ll buy a block of something semi-fancypants, but even then it only gets plastic wrap and Tupperware.


Truth game: I had never heard of this shit (nor noticed it in a store) until Robyn threw this recipe at me. I was skeeered. Really. I’m not so much with the vegetables and anything green (besides lime jello shots, heh) makes my mouth kind of think I’m a cow doing the cud chewing thing.


See what I mean? Green + Green = a whole lotta grass mouth. I was skeptical about how this was going to taste and also a little bit nervous about my intestinal health. Do you enjoy broccoli farts? I’m just saying! Green!


There is nothing more beautiful than shredded sharp cheddar. I don’t care what anyone says. And I finally learned why it tastes different than the kind you buy already shredded in a bag. They put stuff in it so it doesn’t clump and stick together. That’s why it doesn’t taste as fabulous as the freshly grated cheese you do at home. I am full of…useful information. Sometimes. I should seriously enlarge that picture and make it part of my kitchen decor, huh?




This is where I started chanting inside my head about how this whole cooking thing with Robyn was going to be a good thing because I wanted to try new things. And how it was going to be good for me to taste new things and blahblahblah, I wonder if Rick will be willing to pick up a pizza again tonight? Heh.


And then this is where I got pissed. The recipe called for 12 white corn tortillas broken into 1 inch pieces. I looked at my corn tortillas and thought, “How the hell am I supposed to break them when they’re soft?”

Edited to add:  It appears Robyn knew the correct thing to do.  Whatevs.


I was stumped as shit and went to the web site that the recipe came from to see if I could get an idea. Boy, her tortillas looked pretty golden for being white and I didn’t know if it was a cast from all that green or what. And I still wasn’t sure about whether or not I had the right tortillas. Hmph. I finally dug around in my pantry and found a bag of leftover tortilla chips from one day when we had a hankering for nachos. Thank Christ we actually closed them up tight and they weren’t stale. I figured these were the right ones because you could break them, but I wasn’t positive. To say I was annoyed is the understatement of the year.  And yes, one word can fuck up my brain.  Welcome to my nightmare.

This is also when I determined that Robyn is a fucking nut-bag because am I the only person that noticed we just had a dish with chicken and tortillas LAST WEEK?



So yeah.  This was it when I threw it in my bowl.  It was surprisingly good considering all the green shit that went in it.  But if I were going to make it again I would shred the chicken and skip adding the tortillas before baking.  Then I would serve it as a dip with warm tortilla chips and cold margaritas because that would make it fabulous.

Green Chili Enchilada Bake - Robyn & Nance try a new recipe
Prep time
Cook time
Total time
: entree, main
Serves: 8
  • 1 c. mild green enchilada sauce
  • 1 c. reduced fat sour cream
  • ¾ c. salsa verde, mild
  • 12 white corn tortillas broken into 1 inch pieces (I cut mine)
  • 2 c. cooked chicken or turkey breast
  • 1 15 ounce can black beans, drained
  • 1 c. shredded cheddar cheese
  1. Preheat oven to 350ºF and spray a 9x13 inch baking dish with cooking spray.
  2. Place enchilada sauce, sour cream, and salsa in a bowl and stir until well combined.
  3. Stir in broken (cut) tortillas, chicken or turkey, and black beans. Stir to combine.
  4. Spoon into prepared baking dish. Top evenly with cheese.
  5. Bake 22 - 25 minutes, until cheese is hot and melted. Serve with chips and salsa if desired. Or serve as is if you're a lazy-ass.



Green Chili Enchilada Bake – Robyn & Nance try a new recipe — 18 Comments

  1. “Look at me, I’m Robyn” LOL!

    I like the idea of using tortilla chips rather than raw tortillas (the texture always seems off to me with raw ones cooked in a casserole), but especially as a dip. Good thinking Nance! Yum!

    What the heck is going on in Alabama? Robyn, why is your Salsa Verde red? Salsa Verde – as in green salsa. I mean, I am sure it still tasted just fine but those Pace people scare me. Salsa VERDE is supposed to be green! I only know this because I avoid it like the plague for green in salsa implies too much of that devil weed cilantro. Gag.

    • I make it a point not to read Robyn’s entry until after I do mine because I don’t want to be a plagarizin’ whore, but I always read it after the fact. Imagine my surprise when I saw a jar of Red Verde! I thought I screwed it up AGAIN. I’m so glad you pointed out that Alabama is obviously confused and I was “right” about something. Hee!

    • It was the only jar in the entire store that said “verde” on it, so I had to get it! Which is odd, because we have a decent sized Hispanic population around here. Maybe they make their own instead of buying it at the store?

  2. Nance, I’m totally with you on the cheese in a plastic bag. In fact, sometimes I’m too lazy even for that, and I sort of re-wrap it’s original wrapper around it, pull it tight and then tuck it into the cheese drawer (yes, I have a whole drawer dedicated to cheese, because I like it that much) with the wrapper opening down so it holds it closed. If I’m feeling really fancy, I break out the plastic wrap.

    There. Admit it; you totally feel superior to me now with your whole cheese-inside-a-sealed-plastic-bag thing. Don’t you? 😉

    • Betsy, I don’t feel more superior because I wish I could do that – I’m too uncoordinated and the cheese ends up dried out. I need the plastic bag (zipped, of course) because I’m too much of a simpleton to do it your way. 🙁

      We have a cheese/lunchmeat drawer – which always has cheese, but not so much with the lunchmeat (it comes and goes around here). Now I’m wondering if other people have cheese drawers because they SHOULD! (We’re so smart)

      • Nancy:

        I totally have a “cheese” drawer that also holds my lunch meats (like you – when I have them). And what do you mean there are people out there who have special containers for their cheeses? Seriously? WTF? I bag mine just like you – except I leave it in it’s original wrapper and then drop it in the ziploc (cause like you it would totally dry out if I tried to wrap it like Betsy up there!)

        And yes, salsa verde is supposed to be green! what up with that Robyn?!

        I’m going to play with this one some personally. I’m sure it was just fine as is, but (a) I REALLY like cheese so I’m going to mix some in with the mix in addition to on top, and I’m probably going to change the kind of cheese (maybe pepperjack to give it a zing?), and (b) I like creamy/gooey so I’ll probably throw a can of cream of chicken or cream of mushroom soup in there.

        Regardless – love the site! and the walkthrough with personal experience from TWO separate entities!!

      • I have found that if you wrap the cheese in waxed paper then in a ziploc, it never goes bad.

      • Say yes to the cheese drawer! I have always had a drawer in my refrigerator specifically reserved for cheese (perhaps it is this cheese/lunchmeat drawer you all speak of, but there is no room for lunchmeat in my cheese drawer… lunchmeat lives in its packages on the shelf). Block cheese, shredded cheese, string cheese, balls of fresh mozzarella, hunks of feta, even slices of “not quite” cheese live in there. Like any red-blooded American, I love cheese, but I’m pretty sure if you checked a sample of my teenage daughter’s blood it would come back as 85% liquified cheese. Thankfully the other 15% is green vegetable.

        I am completely confused as to the lack of green in Robyn’s salsa verde. Perhaps that is why Spanky disapproved from the start. I’m going to give this one a try, but with the tortilla chips instead. My kids are more likely to eat it if it crunches.

      • Cheese drawer and shelf! I am not joking. The husband loves cheese so damn much that whenever the preshredded shit is on sale at some crazy cheap price, I buy a ton of it, and throw it on a shelf in the fridge for easy grabbing. The better stuff goes in the cheese/lunch meat/butter drawer.

      • Y’all are some cheese drawer having motherfuckers.

        (I also use the cold cuts drawer for cheese. Also, pepperoni. Hardly ever any cold cuts in there, though!)

  3. I totally have a cheese drawer! Blocks of Velveeta, cream cheese, string cheese, Kraft singles, bags of shredded parm…yum. I think I will try this tonight but skip the chicken and double up on the beans.

  4. Lazy ass, green shit, etc. Hahahahaha! I love the fact that you just type out what you’re thinking. So much better than PW!

  5. Ok .. so everyone has a cheese drawer! I thought I was the only smart one to do this! This looks fab and im tryin it tomorrow night 🙂

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