Creamy Chicken Enchiladas Verdes
Rotisserie chicken + jarred salsa verde + cream makes restaurant-quality enchiladas in one skillet. Ready in 20 minutes, no simmering required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 cups rotisserie chicken, shredded
- 16 oz salsa verde (jarred)
- ½ cup sour cream or Mexican crema
- 1.5 cups sharp cheddar, shredded
- 8 count corn tortillas
- 1 count jalapeño, sliced thin (optional)
- ¼ cup fresh cilantro, chopped (optional)
Instructions
- 1
Stir salsa verde and sour cream together in a bowl until smooth. Season with salt and pepper to taste.
- 2
Heat a 12-inch skillet over medium. Warm tortillas one at a time directly over the flame or in the skillet until pliable, ~30 seconds per side.
- 3
Spread a thin layer of salsa-cream sauce on the bottom of the skillet. Lay one tortilla down, fill with 2 tbsp chicken and 1 tbsp cheese, roll tightly, and place seam-side down.
- 4
Repeat with remaining tortillas until the skillet is full. Pour remaining sauce over the enchiladas and top with remaining cheese.
- 5
Cover with foil and bake at 400°F for 8–10 minutes until cheese melts and edges bubble.
- 6
Remove foil. Top with jalapeño slices and cilantro if desired. Serve hot.
Tools you’ll need
- 12-inch skillet (oven-safe)
- mixing bowl
- aluminum foil
- wooden spoon
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