Shailey's Chicken Verde Enchiladas

easy and delicious chicken verde enchiladas

Course Main Course

Cuisine Mexican

Keyword enchiladas

Prep Time 15

Cook Time 15

Servings servings

Calories 525kcal

Author Emma Chapman

Ingredients

1 rotisserie chicken 12 ounces
1 tablespoon olive oil
½ onion red
4 cloves garlic minced
16 ounces jar salsa verde or tomatillo salsa
1 ½ cups cheddar cheese
1 ½ cups quesadilla cheese
4 ounces sour cream
10-12 corn tortillas
¼ cup cotija cheese
¼ cup cilantro chopped

Instructions

Remove the meat from the rotisserie chicken. This should yield around 12 ounces of chicken, give or take. Shred into small pieces.
In a large sauce pan, saute the onion and garlic over high heat for 2-3 minutes, until softened.
Stir in the salsa and sour cream. Then reserve 1 cup of the mixture, set aside.
To the pan, stir in the chicken, 1 cup cheddar, and 1 cup quesadilla cheese.
Add 1/4 cup of the reserved sauce to the bottom of a casserole pan.
Roll the filling into the tortillas, placing in the prepared pan. Top with the remaining sauce, 1/2 cup cheddar, and 1/2 cup quesadilla cheese.
Bake at 400°F for 15-18 minutes, until the cheese is bubbling.
Top with cilantro and cotija.

Notes

As I mentioned in the post, Shailey uses flour tortillas instead of corn. You can use either, both are delicious but have different final textures.

Instead of baking you could also put the prepared dish under the broiler for a few minutes, especially if the filling was just made and is still warm.

You can substitute mozzarella for quesadilla cheese, and feta for the cotija if you have a hard time finding either of those.

If your tortillas tear as you fold the filling in, try warming them in the microwave for 30 seconds before adding the filling. But a few torn tortillas won't ruin the final dish.

Serve this along with salsa, guacamole, sliced avocado, hot sauce, or really anything you'd top a taco with.

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