Ingredients for Spicy Chicken Enchiladas Verde
- Rotisserie Cooked Chicken
- 1 cup salsa (verde or your favorite)
- Monterey Jack Cheese
- Fresh Cilantro
- 1/4 teaspoon salt
- Black Pepper
- Corn Tortillas
- White Onion
- Sour cream (optional, for serving)
- Guacamole (optional, for serving)
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How to Make Spicy Chicken Enchiladas Verde
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 2 cups shredded rotisserie chicken, 1/4 cup salsa (verde or your favorite), 3/4 cup shredded cheddar cheese, 1 tablespoon chopped fresh cilantro (or 1 teaspoon dried), 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 cup finely chopped onion.
- Spread 1/2 cup salsa in the bottom of a 9x13 inch baking dish.
- Heat tortillas: Microwave 1-2 tortillas at a time in a damp paper towel for 30-45 seconds, or until warm and pliable. (Alternatively, you can warm them in a dry skillet over medium heat).
- Fill each tortilla with approximately 1/4 cup of the chicken mixture and roll tightly. Place seam-down in the prepared baking dish.
- Pour remaining 1/2 cup salsa evenly over the enchiladas.
- Top with the remaining 1/4 cup cheese.
- Lightly spray a sheet of foil with cooking spray and cover the baking dish.
- Bake for 25-30 minutes, or until heated through and cheese is melted and bubbly.
- Remove foil and bake for an additional 5 minutes to brown the cheese (optional).
- Serve immediately with sour cream and guacamole, if desired.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
35g
Fat
54g
Carbs
10g
