Shortcut Enchiladas Verdes

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My family is in love with Mexican food. 🙂 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! 🙂

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 a 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, 35 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

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