Salsa Verde Chicken Enchiladas
These Salsa Verde Chicken Enchiladas are a quick & easy one-pan meal that the entire family loves! Made with rotisserie chicken, salsa verde, cheese, and tortillas, these easy enchilada bake only takes 15 minutes to prep, and the perfect easy weeknight dinner that my family loves!
Servings 6 servings
Equipment
- 1 13x9 casserole dish
Ingredients
- 16 oz rotisserie chicken
- 8 oz softened cream cheese
- 1 16 oz herdez salsa verde green salsa
- 1 cup sour cream
- 4 oz diced can green chilies
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt & pepper to taste
- 8 flour or corn tortillas
- cilantro
- 2 cups monterey jack cheese
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine salsa verde salsa, diced green chilies, cilantro, sour cream, cumin, onion powder, garlic powder, and salt/pepper.
- In a separate mixing bowl, combine rotisserie chicken, softened cream cheese, 1 cup shredded monterey jack cheese, and ⅓ cup sauce mixture.
- Add chicken & cheese mixture into tortilla and roll together.
- in the 13x9 pan, add a small amount of sauce to bottom of pan, enough to evenly coat the bottom.
- place rolled tortillas on to bottom of pan evenly.
- add remaining salsa mixture on top of tortillas, making sure all the tortillas are covered in the sauce.
- Add remaining monterey jack cheese on top
- Bake uncovered for 20 minutes, broil for additional 2-3 minutes if needed.
- add cilantro on top for garnish.
