Easy Chicken Enchiladas with Rotisserie Chicken

Name: Easy Chicken Enchiladas with Rotisserie Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 to taste Rotisserie chicken, meat removed and shredded; 12 to taste flour tortillas; 2 to taste (12 oz) jars Herdez Salsa Verde (Green Chile); 1 can Cream of Chicken soup; 8 oz bag Shredded Mexican-blend Cheese; 8 oz bag Shredded Cheddar Cheese; 0.5 cup diced onion; 1 tbsp butter or cooking oil of choice; 1 to taste package Fajita seasoning mix; 1 tsp Cilantro concentrate; to taste Water, as needed, to create a creamy sauce, pourable sauce

Easy chicken enchiladas made with rotisserie chicken, a creamy green chile sauce, and plenty of melted cheese. Using already-cooked chicken makes these quick to assemble and perfect for an easy family dinner.

Prep 20 min · Cook 30 min · Serves 6

Ingredients

1 to taste Rotisserie chicken, meat removed and shredded
12 to taste flour tortillas
2 to taste (12 oz) jars Herdez Salsa Verde (Green Chile)
1 can Cream of Chicken soup
8 oz bag Shredded Mexican-blend Cheese
8 oz bag Shredded Cheddar Cheese
0.5 cup diced onion
1 tbsp butter or cooking oil of choice
1 to taste package Fajita seasoning mix
1 tsp Cilantro concentrate
to taste Water, as needed, to create a creamy sauce, pourable sauce

Instructions

Preheat the oven to 375°F.

Melt 1 tablespoon butter or heat 1 tablespoon cooking oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.

Add the shredded rotisserie chicken to the skillet and stir to combine with the onions.

Add the fajita seasoning mix and a small amount of water. Stir until the chicken is evenly coated with the seasoning.

Make the creamy green chile sauce by combining the Herdez Salsa Verde, cream of chicken soup, and cilantro concentrate. Add water gradually until the sauce is creamy and pourable.

Stir about 1/3 cup of the creamy green chile sauce into the chicken mixture to keep the filling moist.

Stir some of the shredded Mexican-blend cheese into the chicken mixture, reserving the remaining cheese for the top.

Lightly coat each flour tortilla with a little of the creamy green chile sauce to keep the tortilla moist.

Add about 2 tablespoons of the chicken mixture to each tortilla. Roll the tortilla and place it seam-side down in the baking dish.

Repeat until all 12 enchiladas are assembled.

Spoon the remaining creamy green chile sauce over the enchiladas, making sure they are well covered.

Sprinkle the shredded sharp cheddar evenly over the enchiladas, followed by the remaining Mexican-blend cheese.

Cover the baking dish with foil and bake at 375°F for about 30 minutes, or until the enchiladas are hot throughout and the cheese is melted.

Let the enchiladas rest for a few minutes before serving. Serve with additional salsa verde and chopped fresh cilantro if desired.