Instead of using chicken I have to prepare myself, I grab a rotisserie chicken from my local grocery store and shred it for the filling. I also add in some cheddar that makes these enchiladas nice and cheesy when they come out of the oven. By adding cream to green salsa, this sauce turns rich and creamy as it bakes in the oven. These are so easy and so good for a quick dinner. I always serve these enchiladas with black beans and rice, but feel free to serve it alongside anything your family enjoys.
Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a creamy green salsa and baked until the cheese has melted. Garnish with any desired toppings, like salsa, fresh cilantro and sliced jalapeños. These enchiladas are perfect when paired with Mexican rice, black beans or even vegetables.
Prep time: 10 minutes | Bake time: 10 minutes | Total time: 20 minutes
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