These rotisserie chicken enchiladas are quick to make at home with purchased salsa verde, a good melting cheese, some corn tortillas, and about a cup of shredded, leftover rotisserie chicken.
Ingredients
- 1 jar salsa verde , 16 ounce
- 2 tablespoons avocado oil
- 8 corns tortillas , 6 inch
- 1 cup rotisserie chicken
- 0.5 cups onions
- 1 cup Oaxaca or shredded Monterey Jack cheese
- 0.5 cups sour cream
- fresh cilantro sprigs and lime wedges for optional garnish
Instructions
-
1
Set a strainer over a bowl and pour salsa into strainer. Strain out excess liquid until 1 1/2 cups salsa remains. Discard liquid.
-
2
Heat oil over medium-low heat in a large nonstick skillet. Place 2 tortillas in the warm oil, heat for about 1 minute, then turn and repeat on the other side. Place warmed tortillas in a single layer on a work surface, and repeat with remaining tortillas. Wipe out the skillet with clean paper towels, and place skillet over low heat.
-
3
Place about 2 tablespoons shredded chicken across the center of each tortilla. Add about 1 tablespoon chopped onion, and 1 tablespoon cheese on top of chicken. Reserve extra cheese for later use.
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4
Roll up each enchilada; place in the skillet, seam side down.
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5
Pour salsa over enchiladas, and sprinkle with remaining cheese. Cover and heat enchiladas gently until cheese is melted, 3 to 5 minutes.
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6
Top with dollops or sour cream, and garnish with fresh cilantro sprigs and lime wedges.
Nutrition Facts
Per serving
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