It’s no secret that easy dinners are my favorite dinners. Bonus points if they also happen to be delicious. The other day, I had a major craving for enchiladas. A quick search led me to this simple rotisserie chicken green enchilada recipe that is definitely going to be a staple in this house (despite the kids turning up their noses…their opinion doesn’t count, here).
Who doesn’t love a good rotisserie chicken? Okay, maybe it’s not #1 on everyone’s list – but I’ve come to appreciate the ease of plucking up a hot and ready rotisserie during my weekly grocery trip. There are so many ways to utilize a good rotisserie chicken besides eating it as a meal in its entirety. From throwing it in a salad, to sandwiches, and a midnight snack – the possibilities are nearly endless.
So, in the middle of a hangry online recipe scroll last week, I stumbled across a recipe for green enchiladas that specifically called for rotisserie chicken. What a genius idea, right? Mind. Blown. Anyway, I immediately added it to my weekly menu and saved the recipe on my ever-growing bookmark list.
What You’ll Need for Rotisserie Chicken Green Enchiladas
Let’s get right down to it, shall we? Here’s what you’ll want to grab the next time you’re at the grocery store:
- 3 cups shredded rotisserie chicken
- 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp onion powder
- 8 large corn tortillas
- 2 1/2 cups green enchilada sauce
- 8 tbsp sour cream
- 3 cups shredded colby jack or monterey jack cheese
Put it all together like the hawt kitchen boss you are (and try not to take a few bites of that drool-worthy rotisserie chicken…I dare you). Yes, I feel like taste-testing the poultry is an important part of the process.
Start by preheating the oven to 375 degrees and begin shredding the chicken. Add the shredded chicken, chiles, and seasoning into a mixing bowl and combine a dollop of sour cream – mix ‘er up! Pour a bit of green enchilada sauce on the bottom of a 9×13 casserole dish. Fill tortillas (corn or flour – your choice) with the chicken mix and place folded tortillas into the dish. Finish by pouring the rest of the green enchilada sauce over the tortillas and sprinkle with cheese. Bake for 25 minutes or until sauce is bubbling. Allow that sucker to cool for 5 minutes before tearing in (no one likes burnt tastebuds, am I right?).
These enchiladas were so incredibly easy and delicious. It’s one of those recipes that I immediately added to my recipe cycle. Turns out, I’ll be heading to the grocery store tomorrow – think the kids would mind if I made this one two weeks in a row?
Maybe I would get some grief but honestly, it’s worth it. These simple rotisserie chicken green enchiladas are a win despite my very selective crew of eaters. Of course, you can make this dish cooking your own chicken as well. Think you’ll give it a try? Will you nab a hot-n-ready rotisserie or cook your own? Let me know – peace, love, & light (after coffee and enchiladas), buds!
