Shortcut Enchiladas Verdes

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My family is in love with Mexican food. πŸ™‚ Because I had difficulty choosing a single celebratory Cinco de Mayo dish this year, we celebrated Cinco de Mayo and Seis de Mayo!! Why not? Yum…

Because I have been so busy doing springtime yard work, I have had less time to spend in the kitchen… I simplified this Everyday Food recipe to make it a relatively quick cooking dinner- especially for enchiladas. The original recipe used jarred salsa in the sauce, the first shortcut, and I substituted rotisserie chicken meat in lieu of cooking the chicken myself to simplify it even more. It was super cheesy and delicious!! We ate leftovers for Siete de Mayo too- the best! πŸ™‚

Note: To make these up to a day ahead, prep and assemble the enchiladas; cover and refrigerate. The next day, bake and serve.

Yield: Serves 6 to 8

  • 1 rotisserie chicken, meat shredded, skin and bones discarded (about 1 1/2 pounds of shredded chicken meat)
  • 7 garlic cloves, peeled and minced
  • 2 jars (12 ounces each) medium green salsa (I used Trader Joe’s)
  • 3/4 cup heavy cream
  • 16 corn tortillas (6-inch)
  • 12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
  • 1/2 cup fresh cilantro, chopped (optional)
  1. Preheat oven to 350 degrees (convection).
  2. Remove the meat from the rotisserie chicken and coarsely shred. Discard skin and bones.
  3. In a large bowl, combine salsa and cream.
  4. In a large bowl, combine shredded chicken, minced garlic, and 1/2 cup salsa mixture.
  5. Cover the bottom of aΒ 9-by-13-inch with about 1/2 cup of the salsa mixture.
  6. Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. (I use a tortilla warmer.)
  7. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, two rows of 7 enchiladas lengthwise and the 2 remaining crosswise in a 9-by-13-inch baking dish.
  8. Top with remaining salsa mixture, then cheese.
  9. Bake until cheese is browned and salsa is bubbling, 35Β to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

One Year Ago:

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

29 responses to “Shortcut Enchiladas Verdes

  1. Josette,
    Probably you already know that my family lives their burritos and tacos and I am an enchilada girl :). I loved your dish! I will sub it with some veg alternative and try it!
    BTW, your cheesecake recipe is a hit and I have been able to develop chocolate cheesecake and phyllo sandwich cinnamon cheesecake keeping that as a base! The later cheesecake goes so well with Mexican theme, flavors of churros :)).
    Thanks

  2. This looks delicious! Having grown up in France, I must admit I know nothing about Mexican cooking, but I’ve recently started experimenting, though many ingredients are unavailable here. This looks like something I could adapt, though I would have to figure out a way of substituting the green salsa for something available here.
    By the way, my dad grew up on Long Island, in Albertson. πŸ™‚

    • I don’t know if tomatillos are available to you, but if so, I have a link posted at the end of this recipe for homemade verdes sauce… so delicious!
      Our Long Island connection is fun! πŸ™‚ I live on the North Shore too- but further East. Have you ever visited?

      • Unfortunately I have never seen tomatillos here!
        I have been to New York and Boston (where my dad was born), but if I’ve ever been to Albertson I must have been a baby at the time πŸ™‚

  3. marlapayne

    Awesome enchiladas! Hubby loved them and both kids( ages 8 & 11) asked for seconds! Hit at my house!! Yummy !!

    • Yay! πŸ™‚ So happy that you made them & enjoyed them! πŸ™‚ Please send me another one of your favorite recipes to try!! Have a wonderful Mother’s Day too. ❀

  4. Who doesn’t love a good Mexican dish? This looks great and I love your shortcuts, Josette. πŸ˜€

  5. These sound like a great way to use up some leftover chicken and quick enough for a busy weeknight! I definitely see these enchiladas in my future

    • I used an entire rotisserie chicken!! Leftover chicken in fewer tortillas would work well too- I would even use the same amount of sauce. It’s an easy & flexible recipe! πŸ™‚ I hope you try it!!

  6. Woow looks soo delicious. I looove mexican food. πŸ™‚

  7. You make me hungry with recipe svn though it’ breakfast time! It looks too yummy!

  8. Stephanie @ The Cozy Cook

    Ohhhh this is GREAT- I DEFINITELY have to try this. And for the record I think the photo is AWESOME! I know what you mean though when you feel like it looked and tasted better than your photo makes it look. But not in this case! πŸ™‚

  9. Pingback: Shortcut Enchiladas Verdes | homethoughtsfromabroad626

  10. Pingback: Shortcut Enchiladas Verdes | frankensportblog

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