Description
Easy and creamy enchiladas made with rotisserie chicken, sour cream, and salsa verde for a quick weeknight dinner.
Ingredients
- 1 rotisserie chicken
- 1 cup sour cream
- 1 cup salsa verde or enchilada sauce
- 1 cup Monterey Jack cheese
- 6 flour tortillas
- 1 teaspoon cumin
- Salt and pepper to taste
- Cilantro or chives for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Mix together the sour cream with salsa verde or enchilada sauce. Add cumin, salt, and pepper to taste.
- Shred the rotisserie chicken and toss it with the sauce mixture.
- Take a tortilla and fill it with a generous portion of the chicken mixture and a sprinkle of Monterey Jack cheese.
- Roll the tortilla tightly and place it seam side down in a baking dish. Repeat with remaining tortillas.
- Pour any leftover sauce over the rolled tortillas, then top with additional cheese.
- Bake for about 20 minutes, or until the cheese is melty and lightly golden.
Notes
Try adding fresh toppings like diced tomatoes or avocado for added freshness.
