We are one taco-lovin’, chips-&-salsa-eatin’, quesadilla-crazy family, but every once in a while I need to change up the format of our favorite mexican flavors. This easy rotisserie chicken enchilada recipe did not disappoint. On Sunday, our local grocery store sells rotisserie chickens for $4.99 so the recipe is as affordable as it is tasty. You can enjoy the chicken as-is, or you can use it as a starting point for something far more exciting: chicken salad, chicken noodle soup (or ramen noodle bowl!), pizza or calzone toppings, quiche, pasta, casseroles, you name it, and you can probably work a rotisserie chicken into it. This time around, I had my sights set on creamy, tangy chicken enchiladas verdes.
For these enchiladas, the grownups in our house usually eat 2 and the kiddos eat 1. I love to serve them with traditional rice and beans, but we equally enjoy a few unconventional accompaniments such as a mango-avocado salad or roasted corn on the cob (or both)!
I hope your family likes these easy rotisserie chicken enchiladas as much as we do!