Servings 6 servings
Ingredients
- 2 Tablespoons olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 rotisserie chicken, picked clean and meat roughly chopped (about 3 cups)
- 4 cups green chile enchilada sauce or tomatillo salsa verde
- 8 (8-inch) corn or flour tortillas
- 2 cups shredded Mexican cheese blend
Instructions
- Add the olive oil to a large sauté pan set over medium-high heat then add the onions and garlic and cook, stirring frequently, until the onions are translucent, about 5 minutes.
- Add the oregano, cumin and chopped rotisserie chicken and stir until combined.
- Add 1/2 cup of the prepared sauce to the chicken filling and stir until combined then remove the pan from the heat.
- Ladle 1 cup of the prepared enchilada sauce into the bottom of a 9x13-inch baking dish.
- One by one, dip the tortillas into the prepared enchilada sauce then arrange them on a cutting board. Divide the chicken mixture among the coated tortillas, spooning it into the bottom third of each tortilla. Carefully roll up each tortilla then place it seam side down in the baking dish atop the sauce, arranging the enchiladas side by side in a single layer.
- Pour the remaining sauce atop the enchiladas then top them with the shredded cheese.
- Bake the enchiladas for 10 to 15 minutes, until the cheese is melted, then top them with sour cream, avocado, radishes or other preferred toppings and serve.
Notes
- Want to make these enchiladas completely from scratch? Start with my simple roast chicken recipe, then make my homemade green enchilada sauce. Lastly, choose between homemade corn tortillas or homemade flour tortillas.
- Store any extras in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm them in the oven at 350°F until heated through.
- To freeze: Assemble the enchiladas in a freezer-safe dish, but don’t bake them yet. Cover tightly with foil and freeze for up to 2 months. When you're ready to eat, thaw overnight in the fridge, then bake as directed. Because they’ll be going in cold, you may need to add 5–10 extra minutes to the bake time.
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