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Rotisserie Chicken Enchiladas

A quick and flavorful enchilada recipe using rotisserie chicken, salsa verde, cheese, and corn tortillas—perfect for weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course DINNER, Main Course
Cuisine American, Mexican
Calories 499 kcal

Equipment

  • Nonstick skillet
  • Strainer
  • Spoon
  • Tongs or spatula

Ingredients
  

1 (16 oz) jar salsa verde

2 tbsp avocado oil (or more as needed)

8 (6-inch) corn tortillas

1 cup shredded rotisserie chicken

1/2 cup finely chopped onions

1 cup crumbled Oaxaca or shredded Monterey Jack cheese

1/2 cup sour cream (to taste)

Fresh cilantro sprigs (optional garnish)

Lime wedges (optional garnish)

Instructions
 

Strain salsa verde using a fine mesh sieve to yield 1.5 cups; discard excess liquid.

    Heat avocado oil in a nonstick skillet over medium-low. Soften each tortilla for 1 minute per side.

      Layer tortillas on a surface. Add 2 tbsp shredded chicken, 1 tbsp onion, and 1 tbsp cheese to each.

        Roll tortillas and place seam-side down in skillet.

          Pour salsa verde over rolled enchiladas and sprinkle with remaining cheese.

            Cover and heat gently for 3–5 minutes, until cheese melts.

              Serve topped with sour cream, cilantro, and lime wedges.

                Notes

                • Substitute Monterey Jack with mozzarella or queso fresco for a different flavor.
                • Can be made vegetarian by replacing chicken with beans or sautéed veggies.
                Keyword easy enchiladas, salsa verde chicken, rotisserie chicken enchiladas