Are you looking for a quick, filling, and delicious dinner that you can get on the table in about 30 minutes and it only uses 4 ingredients? This is it! These chicken enchiladas verde can be on the table in about 30 minutes using the shortcuts I’m going to tell you!
Our family loves them and they usually get devoured at one sitting. They are cheesy, creamy and meaty! How can you beat that combination? You can’t!
So stop salivating and let’s get started.
4 Ingredients
- 20 oz Herdez Salsa Verde (or make your own sauce here)
- 1 rotisserie chicken pre-cooked
- 2 cups shredded Mexican cheese
- 12-15 corn tortillas
Directions
- Preheat your oven to 350 degrees. Spray a 13×9 baking dish with cooking spray.
- Using a fork, shred the chicken off of the bone onto a plate.
- Here you have two options: a) fill each tortilla with a good amount of chicken and shredded cheese, roll and set in the baking dish, continue until the dish is full OR b) set a layer of tortillas along the bottom of the pan, cover with chicken and cheese, and continuing layering until you have two layers of chicken and cheese topped with tortillas.
- Pour the verde sauce over the enchiladas. You can add some cheese here also.
- Cover with aluminum foil and cook in the oven for 15 minutes. Remove from oven. Remove foil and sprinkle remaining cheese over the top. Bake another 5 minutes.
- Enjoy!
Let me know what you think of the recipe! Enjoy the chicken enchiladas verde!
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