Another easy weeknight meal! Spice alert… these pack some serious heat. I wasn’t expecting it but you can actually adjust this by buying or creating a more mild salsa verde. This takes about 10 minutes to prepare – literally! and then an additional 20-30 minutes to bake.
Here’s what you need:
Rotisserie Chicken, Shredded
Pepper jack or Mexican Blend Shredded Cheese (1 bag)
Flour Tortillas (soft)
1 jar of Salsa Verde (or create your own) – found in the ethnic/mexican section of supermarket
Preheat the oven to 350 degrees. Spray a baking dish with cooking spray and set aside. Spread a small amount of salsa verde on the bottom of the baking dish (enough to coat the bottom lightly). To assemble the enchiladas, in the center of each tortilla place a handful of shredded chicken and shredded cheese. fold the enchilada over by one side, and then another and then place fold side down in the baking dish. They can overlap that’s fine! Repeat this until the dish is full, then pour salsa verde over the top and cover enchiladas with cheese. Place into the oven and bake for about 20-30 minutes or until cheese is melted.
Serve and enjoy!