Description
A fast, easy, and flavorful dinner featuring shredded rotisserie chicken, melted cheddar cheese, and tangy salsa verde. This recipe requires minimal prep work and delivers big flavor with just a few simple ingredients.
Ingredients
- 2 cups shredded rotisserie chicken (about 300g)
- 8–10 large flour tortillas (about 400g)
- 2 cups salsa verde (480ml)
- 2 cups shredded cheddar cheese (200g)
- 1 medium green bell pepper, diced (about 150g)
- 1/2 medium red onion, finely diced (about 50g)
- 2 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon oil (olive or vegetable)
- Salt and pepper to taste
- Optional toppings: sour cream, cilantro, sliced jalapeños, avocado slices
Instructions
- Preheat oven to 375°F (190°C).
- Shred the rotisserie chicken using two forks, discarding skin and bones. Dice the red onion and green bell pepper, and mince the garlic.
- Heat oil in a large skillet over medium heat. Sauté the onion and green pepper for 2-3 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Remove from heat.
- In a large bowl, combine the shredded chicken, sautéed veggies, and half of the shredded cheddar cheese. Season with salt and pepper to taste.
- Pour about 1/2 cup of salsa verde into the bottom of a 9×13 inch baking dish and spread evenly.
- Spoon a generous amount of the chicken mixture (about 1/4 cup) down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Pour the remaining salsa verde over the rolled enchiladas to cover them mostly. Sprinkle the remaining cheddar cheese evenly on top.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Let cool for 5 minutes before serving. Top with optional toppings like sour cream, cilantro, or avocado.
Notes
For best results, warm tortillas in the microwave for 10-15 seconds before rolling to prevent cracking. Do not overfill the tortillas to avoid bursting. You can assemble these up to 24 hours ahead and refrigerate; add 5-10 minutes to baking time if baking from cold. For a gluten-free version, use corn tortillas. For dairy-free, use vegan cheese and skip sour cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (approx.
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: shredded chicken enchiladas, easy dinner, rotisserie chicken recipes, salsa verde enchiladas, quick meals, weeknight dinner, cheesy enchiladas, mexican food