Description
A quick and authentic weeknight dinner featuring shredded rotisserie chicken, corn tortillas, and a creamy, tangy green salsa verde sauce, baked to golden perfection.
Ingredients
Scale
- 3 cups shredded rotisserie chicken (about 450g)
- 12–15 small corn tortillas (6-inch)
- 2 cups shredded Monterey Jack cheese (about 200g)
- 1 medium white onion, diced (about 150g)
- 2 cups salsa verde (jarred or homemade)
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream or sour cream
- 1 tablespoon oil (for sautéing)
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1/2 cup crushed tortilla chips (for garnish)
- Lime wedges (for serving)
- 1/2 cup crumbled feta or queso fresco (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Shred the rotisserie chicken, removing skin and bones.
- Heat oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until translucent. Add chicken and cook for 2 minutes to warm through. Remove from heat.
- Warm corn tortillas in a dry skillet for 30 seconds per side until pliable. Stack and cover with a clean kitchen towel to keep soft.
- In a medium bowl, whisk together salsa verde, chicken broth, and heavy cream (or sour cream).
- Grease a 9×13 inch baking dish.
- Place about 1/4 cup of chicken mixture in the center of a warmed tortilla. Sprinkle with a little Monterey Jack cheese. Roll tightly and place seam-side down in the baking dish.
- Repeat with remaining tortillas, packing them snugly.
- Pour the salsa verde sauce evenly over the enchiladas, ensuring all tortillas are covered. Sprinkle remaining cheese on top.
- Bake for 20 minutes until cheese is melted and bubbling. Optionally broil for 1-2 minutes for a crispier top.
- Let rest for 5 minutes before serving. Garnish with cilantro, queso fresco, crushed tortilla chips, and lime wedges.
Notes
Warm tortillas thoroughly to prevent cracking. Use the ‘cheese glue’ method by adding a little cheese inside the roll to seal it. If the sauce is too thin, bake uncovered for an extra 5-10 minutes. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas per ser
- Calories: 380
- Sugar: 3
- Sodium: 680
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 22
Keywords: chicken enchiladas verdes, green salsa enchiladas, easy mexican dinner, rotisserie chicken recipes, weeknight meals, 30 minute meals, authentic enchiladas