Salsa verde, green chiles, rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Recipe by:
Cook Times
Active Prep15
Hands-On Cook5
Hands-Off Cook45
Passive0
Total Time1 hourhour5 minutesminutes
Recipe Serving Size10servings
Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove
Ingredients
1tablespoonavocado oil
1sweet onionmedium diced
3clovegarlicminced
1teaspoondry oregano
½teaspoonground cumin
8ounce canned diced green chiles
1wholerotisserie chickenfor 10 servings, 5 cups of coarsely shredded chicken
30ounce canned green chile enchilada saucedivided
¼cupfresh cilantrochopped
3cupMonterey Jack cheeseshredded, divided
½teaspoonKosher saltto taste
⅛teaspoonfreshly ground black pepper
10flour tortillawarmed
¼cupsour creamoptional, for serving
Instructions
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Heat oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, oregano and cumin until fragrant, about 1 minute. Remove from heat; stir in green chiles.
In a large bowl, combine green chile mixture, chicken, 1/2 cup enchilada sauce and cilantro. Stir in 1 1/2 cups cheese; season with salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining enchilada sauce and remaining 1 1/2 cups cheese.
Place into oven and bake until bubbly, about 35-40 minutes.
Serve immediately, topped with dollops of sour cream.
Reheating Instructions
Heat in microwave on high power until heated through.