Chicken Enchiladas
Ingredients
- Shredded rotisserie chicken
- 1 16oz jar Salsa Verde
- 4 cups shredded cheese of choice see notes for what we use
- 10 ct package of Burrito size flour tortillas
Instructions
- Preheat oven, smoker, grill, etc….to about 350°F
- In a greased 9×13 pan, spoon between 1/4c to 1/2c of salsa verde into the bottom of the pan and spread evenly.
Next build the enchiladas:
- On a tortilla, put a spoonful of salsa verde on the tortilla, a small handful of chicken, a sprinkle of cheese. Roll up and place in the pan. Continue until you use all the tortillas or the pan is full (depending on how much filling you put in)
- Once all the enchiladas are in the pan, spoon the remaining salsa verde on top and cover in cheese.
- Place in the oven until the cheese is melted and everything is warmed through.
- These can be made in advance up to 3 days in advance and stored in the fridge and just placed in the oven the day of use. They can be stored in the freezer well sealed for 3 months. Defrost or leave an hour for cooking if frozen.
- Reheat leftovers in the microwave or wrapped in foil in the oven to prevent over browning the cheese.
Video
Notes
We use half vegan and half Mexican blend to make a half pan of dairy free and half pan with dairy.
Optional toppings: any salsa of choice, enchilada sauce, diced onions, pickled jalapenos, jalapeno relish, cowboy candy, sour cream, more cheese, cilantro, lime juice.