Cheesy Chicken Enchiladas
Rotisserie chicken meets corn tortillas, salsa verde, and melted cheese in a 20-minute sheet-pan dinner. No simmering, no fuss — just assemble, bake, and serve.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 2 cups salsa verde
- 8 count corn tortillas (6-inch)
- 2 cups shredded Oaxaca or mozzarella cheese
- ½ cup diced white onion
- ¼ cup fresh cilantro, chopped
- ½ cup crema or sour cream
Instructions
- 1
Preheat oven to 425°F. Mix shredded chicken with half the salsa verde and the diced onion in a bowl.
- 2
Pour remaining salsa verde across the bottom of a 9×13-inch baking dish to coat evenly.
- 3
Warm tortillas for 30 seconds in the microwave or a dry skillet so they're pliable.
- 4
Fill each tortilla with 2 tbsp chicken mixture, roll tightly, and lay seam-side down in the baking dish.
- 5
Top enchiladas evenly with cheese. Bake for 12–14 minutes until cheese melts and edges bubble slightly.
- 6
Drizzle crema across the top and scatter cilantro. Serve hot directly from the dish.
Tools you’ll need
- 9×13-inch baking dish
- medium mixing bowl
- oven
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