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.
- 1 Rotisserie Chicken (or the equivalent in seasoned, fully-cooked chicken)
- 10-12 soft white corn tortillas
- 1 16 oz. jar Salsa Verde
- 1 cup cheddar or queso cheese, shredded and divided in half
- 1 small can of diced green chiles (mild)
- 1/2 cup light sour cream
- 1/2 cup chopped cilantro
- Preheat your oven to 375.
- Next, start harvesting the meat from the rotisserie chicken. I typically use both of the breast, the thighs and legs. Pull the meat from the bones and create a pile of boneless chicken that you can work your knife through to chop into smaller pieces. Take time, working in batches if you need to, to chop the chicken into fairly small pieces. Alternatively, you can shred the chicken.
- Wrap your tortillas in foil and place in the oven for about 5-7 minutes. While those are warming, make your filling: In a medium-sized bowl, combine the chopped chicken, 1/4 cup of the salsa verde, 1/2 cup of shredded cheese, diced green chiles, sour cream and half of the cilantro. Season with salt and pepper. Stir until thoroughly combined.
- In a 9 x 13 casserole dish, drizzle a little olive oil and a 2-3 tablespoons of salsa verde. Shake horizontally to spread the oil and salsa around to cover the bottom of the dish. Pull the tortillas out of the oven. Take one out and reseal the foil pouch to keep the others from cooling off too quickly.
- Next to (not on) the center of the tortilla, place 2-3 tablespoons of the chicken mixture in a line. Take the closest edge of the tortilla and roll up your mixture in a tube to make your first enchilada. Place it in the casserole dish. Continue with the rest of your tortillas. If you have more enchiladas than you can fit in your pan, put the remaining enchiladas in a small casserole dish and cook or freeze for use later.
- Once all of your enchiladas are nestled into your casserole dish, drizzle the remaining salsa verde on top, and finish with the remaining shredded cheese.
- Bake at 375 for about 25-30 minutes until the cheese is bubbly and starting to brown slightly.
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!