Cheesy Chicken Verde Enchiladas

40 Minute Meal – Cheesy Chicken Verde Enchiladas

Busy lives and tight schedules call for quick weeknight meals and I have the perfect one for when you want to get dinner on the table in under an hour! As you know if you glance through my blog, I love Mexican food and I am always trying out different ways to whip up a delicious meal quickly.  Tonight, I made Chicken Verde Enchiladas… heavy on the cheese.  You could almost classify them as cheese enchiladas with a little bit of chicken thrown in, haha.  One key ingredient that makes these enchiladas a cinch is that I use a ready made rotisserie chicken bought from a local deli.  Let’s get to these simple and easy ingredients…

Cheesy Chicken Verde Enchiladas Recipe

Cheesy Chicken Verde Enchilada IngredientsMakes 21 Enchiladas:
1 Whole Rotisserie Chicken
1 28 oz can of Green Chile Enchilada Sauce
1 7 oz can of Fire Roasted Green Chilies
8 oz of Monterrey Jack Cheese (shredded)
8 oz of Sharp Cheddar Cheese (shredded)
8 oz of Pepper Jack Cheese (shredded)
Fresh Parsley and Cilantro (chopped, to taste)
Crushed Red Pepper Flakes
1 pack of corn torillas
Sliced Black Olives
1 cup of cooking oil
Large Baking Dish

First, I de-bone the rotisserie chicken; add salt, pepper, crushed red pepper (and a few other Mexican spices which is optional), parsley and cilantro then shred the chicken.  Adding these seasonings and herbs to the rotisserie chicken adds a superb dimension of flavor.

Next I fry my tortillas until they are almost hard but soft enough to roll.  These allows them to roll and be smothered in sauce and not fall apart.

While my tortillas cook, I grate my blocks of cheese and mix my can of enchilada sauce and the fire roasted green chilies in a large bowl.  I like to add extra green chilies because one, I like the fire roasted flavor and two, I like chunks of green chilies in my sauce and most store bought sauce is completely smooth.

Preheat  your oven to 400 degrees.

Once all of my ingredients are ready to assemble, I spread a little sauce on the bottom of my large baking dish so that the enchiladas do not stick.  Then I dip each tortillas in the enchilada sauce, lay it flat and fill it half with cheese and half with chicken.  I probably put a little more cheese in the enchilada than chicken, just because I LOVE CHEESE and it is creamier and tastier.  I roll the enchiladas with the seam side down so they do not open.

Once I have all of the enchiladas lined up in the pan, I pour the rest of the enchilada sauce mixture over the rolled enchiladas and sprinkle the cheese on top.  After the enchiladas are evenly coated with my 3 cheese blend, I layer a light coating on black olives across the top!  The olives add a slight salty flavor along with brilliant color.

Pop your dish in the oven until cheese is melted and the enchilada sauce is hot and bubbly!  You will be enjoying flavorful Mexican food that you prepared in under an hour!  I like pairing this with Mexican rice and beans with a side of salad.  Here is a Mexican Rice recipe that I ran across online that I’ll be trying soon!


One thought on “Cheesy Chicken Verde Enchiladas

  1. So the hubby & I made this yesterday, but susbuittted the jalapenos for pepperchinis. He’s a cook in the Navy and warned me it would be wayyyy too spicy for me and our friends with kids who were coming over lol everyone LOVED it!!! We were sad there were no leftovers! My friend and her family are doing the whole Paleo life change, so she told me to look here when I was wanting to have everyone over to eat together. I feel bad when they have to bring their own food so you have helped so much in providing me with funny things to read & easy things to cook that taste AMAZING!! Thanks a bunch =]Will be trying this again tomorrow but with enchilada sauce to give it a kick.

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