Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
4.9 stars (133 ratings)
Ingredients
1tablespooncanola oil
1medium sweet onion, diced
3clovesgarlic, minced
1teaspoondried oregano
½teaspoonground cumin
2 (4-ounce) cansdiced green chiles
4cupscoarsely shredded rotisserie chicken
2cupssalsa verde, divided
½cupchopped fresh cilantro leaves
3cupsshredded Monterey Jack cheese, divided
Kosher salt and freshly ground black pepper, to taste
88-inch flour tortillas, warmed
¼cupsour cream
Instructions
Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray.
Heat canola 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, 1/3 cup salsa verde 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 salsa verde 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.