Rotisserie chicken enchiladas
Creamy green enchiladas that come together fast because the chicken is already cooked, baked until the cheese bubbles at the edges.
- 50 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.43 a serving
- 680 calories
- Good the next day
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 3 cups rotisserie chicken, shredded
- 1 can diced green chiles
- 1½ cups salsa verde, divided
- 2 cups Monterey Jack cheese, shredded, divided
- ½ cup sour cream
- 12 corn tortillas
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
Each serving has about 680 calories, 46 g protein, 45 g carbs and 36 g fat, and costs about $3.43 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No sour cream? Plain Greek yogurt works.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Pull the chicken off the bones and it into bite-size pieces with your fingers or two forks. You want about 3 cups.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
Dolly’s tip: Warm chicken comes off the bones easiest. The skin and bones can go straight in the trash.Mix the chicken, green chiles, cumin, garlic powder, salt, ½ cup of the salsa verde and 1 cup of the cheese in a large bowl.
the remaining 1 cup salsa verde with the sour cream, then spread about ½ cup of it over the bottom of a 9-by-13-inch baking dish.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Stack the tortillas, wrap them in a damp paper towel and microwave 45 to 60 seconds, until soft and bendy.
Timer: 1 min
Dolly’s tip: Cold corn tortillas crack when you roll them. Keep the warm stack wrapped while you work so they stay soft.Spoon a ¼ cup of filling down the middle of a tortilla, roll it up and set it seam side down in the dish. Repeat, packing them in snugly.
Heaping. Heaping means a rounded mound piled above the rim of the spoon or cup, not leveled off. It’s a little more than the measure, on purpose.
How you’ll know: The pile sits above the edge of the spoon, and you leave it there instead of scraping it flat.
Dolly’s tip: A few tears are fine. The sauce and cheese hide everything.Pour the remaining sauce over the top, spreading it to the edges, and scatter on the last 1 cup of cheese.
20 to 25 minutes, until the sauce bubbles at the edges and the cheese is and in spots.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 22 min
Dolly’s tip: To freeze, cover the unbaked dish tightly. Thaw overnight in the fridge and add 10 minutes to the bake.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Let them sit 5 minutes, then scatter the cilantro over the top and serve.
Timer: 5 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
