All you will need to make these delicious enchiladas are - a cooked rotisserie chicken, your favorite flour tortillas, cheese of your liking (I used pepper jack for more flavor!) and green verde salsa. Of course you don't have to use a rotisserie chicken if you have chicken breasts on hand. Just cook them up in the oven until they are done and shred them up (another good thing to keep on hand in the freezer for quick meals!). Those rotisserie chickens are sold in almost any store (Costco has the best deal!) these days and make for a great grab and go when you need chicken for a recipe. I won't keep boring you with why I love rotisserie chicken. Let's get to enchiladas. If you are using the store bough chicken, pull off all the meat and place into a bowl. If you are using your own cooked chicken, do the same. Then add in shredded cheese and a bit of salsa. Mix up and your filling is ready to go. Now that wasn't hard. Don't forget to put a little bit of salsa in the bottom of the pan you will be using so that the enchiladas don't sick when they bake. Evenly distribute the filling to each of the tortillas, roll up and place in a pan. Then pour the rest of the salsa on top of the enchilada and sprinkle a bit more cheese. Place in the oven and in about 20 minutes, the cheese will be melted and your home will smell like a mexican restaurant. Ole!
|these smart and delicious tortillas are seriously the best (and low calorie too!)|
|don't forget to add the cheese!|
|pour a bit of salsa in the bottom of the pan to avoid sticking|
|mix the filling up|
|roll up in the tortillas|
|one for now and one for later!|
The Easiest Chicken Enchiladas Ever (Kevin and Amanda)
Make eight (8) enchiladas
1 (16 oz) jar Salsa Verde 2 cups shredded pepper jack cheese 3 cups cooked, chopped or shredded chicken 8 medium (soft taco size) flour tortillas
Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish.
Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit. Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!
These enchiladas can be made with red salsa too!