Quick Chicken Enchiladas Verdes
Rotisserie chicken + jarred salsa verde wrapped in corn tortillas, topped with melty cheese and baked until bubbly. Serve with orange juice and fresh fruit for a vibrant, weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 cups rotisserie chicken, shredded
- 2 cups salsa verde (jarred)
- 8 count corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- ½ count white onion, thinly sliced
- 1 count fresh lime
- ¼ cup fresh cilantro (chopped)
Instructions
- 1
Heat oven to 375°F. Stir shredded chicken with 1 cup salsa verde and lime juice in a bowl.
- 2
Spread remaining 1 cup salsa verde on the bottom of a 9x13 baking dish.
- 3
Warm tortillas in a dry skillet 20 seconds per side until pliable, then dip lightly in salsa.
- 4
Fill each tortilla with 3 tablespoons chicken, a pinch of onion and cilantro. Roll tightly and place seam-side down in the baking dish.
- 5
Sprinkle cheese evenly over enchiladas. Bake uncovered until cheese melts and edges bubble, 12–15 minutes.
- 6
Garnish with remaining cilantro and onion. Serve hot with orange juice and fresh fruit.
Tools you’ll need
- 9x13 inch baking dish
- 12-inch skillet
- mixing bowl
- tongs or fork
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