Calling all busy bees! Tonight's dinner is a fiesta of flavor, made with leftover rotisserie chicken and a sprinkle of pantry magic. Get ready for quick and cheesy green enchiladas that will have you asking for seconds!
The rotisserie chicken is a true weeknight hero. It's cooked to perfection, readily available at most grocery stores, and bursting with flavor. But sometimes, there are leftovers. Instead of reheating it for the third night in a row, let's get creative!
Talk about perfect timing! Tonight, have exactly 6 flour tortillas, just enough to use up that can of green enchilada sauce that's getting close to its expiration date. This recipe is a great way to breathe new life into these pantry staples and create a delicious and budget-friendly meal!
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Ingredients
- Shredded Rotisserie Chicken: This is a convenient protein filling for the enchiladas. You can also use leftover chicken or any other cooked, shredded protein.
- Mozzarella Cheese: A classic enchilada cheese.
- Cream Cheese: Sometimes used in the filling for a richer, creamier texture.
- Parmesan Cheese: Adds a salty, nutty depth of flavor, usually sprinkled on top for browning.
- Sour Cream: Used in the filling or as a topping for coolness and tang.
- Taco Seasoning: A blend of spices like chili powder, cumin, and oregano to add Mexican flavor to the chicken and sauce.
- Enchilada Sauce: The key ingredient, a green sauce made with tomatillos or green chiles.
- Flour Tortillas: The base that wraps all the delicious fillings together.
See recipe card for quantities.
How to Make Green Enchilada
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Mix 2 cups of mozzarella cheese, cream cheese, parmesan cheese, taco seasoning, and sour cream. Mix well until everything is well incorporated and creamy.
- Add the Shredded Chicken
- Combine Shredded chicken and the cheese mixture.
- Place a spoonful of the chicken mixture in the center of each tortilla.
- Roll up the tortillas tightly and place them seam side down in the baking dish, side by side.
- Pour the remaining green enchilada sauce evenly over the top of the rolled enchiladas.
8. Sprinkle the remaining mozarella cheese on top.
9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Substitutions
Protein:
- Leftover Meat: No leftover chicken? No worries! Substitute with shredded leftover turkey, pork, ground beef, or even crumbled tofu (vegetarian option).
Cheese:
- Experiment: Use Monterey Jack, cheddar, or a Mexican cheese blend instead of mozzarella. Skip the cream cheese altogether and use extra sour cream for a tangier flavor.
Sauce:
- No Green Enchilada Sauce? Make a quick homemade version using tomatillos, salsa verde, or diced green chiles and canned diced tomatoes.
Tortillas:
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- Corn Option: Use corn tortillas in a pinch, but warm them thoroughly as they tend to be more brittle.
Other Substitutions:
- Taco Seasoning: No pre-made seasoning? Make your own with chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
- Sour Cream: Substitute with plain Greek yogurt or a splash of milk or cream for a thinner filling.
Additional Tips:
- Spicy Kick: Include diced jalapeno or hot sauce to the chicken mixture.
- Hidden Cheese: Add a layer of shredded cheese to the bottom of the baking dish before assembling for extra cheesiness.
What to Serve with Green Enchilada
Here are some delicious options to serve alongside your green enchiladas:
- Mexican Rice: A fluffy and flavorful Mexican rice complements the cheesy enchiladas perfectly.
- Refried Beans: Creamy refried beans add a hearty and protein-rich element to the meal.
- Cilantro Lime Rice: This vibrant rice dish with fresh cilantro and lime adds a refreshing counterpoint to the richness of the enchiladas.
- Mexican Street Corn (Elote): Grilled corn on the cob coated with mayonnaise, cheese, chili powder, and fresh cilantro is a fun and flavorful side.
- Chopped Salad: A simple chopped salad with lettuce, tomatoes, cucumbers, and a light vinaigrette provides a refreshing contrast to the heavier enchiladas.
- Guacamole: A classic guacamole with fresh avocado, lime juice, and spices is a delicious and versatile dip for your enchiladas and chips.
- Sour Cream: A dollop of cool sour cream adds a creamy and tangy flavor to your enchiladas.
- Mango de Salsa: A fresh and flavorful salsa made with chopped mangoes, tomatoes, onions, cilantro, and lime juice is a great way to add a zesty touch to your enchiladas.
Bonus Tip: Don't forget the chips! Warm tortilla chips are perfect for scooping up any leftover enchilada filling or dipping into guacamole or salsa.
Storage Instructions
Leftover enchiladas are delicious! Store them safely to avoid waste. Let them cool completely, then place them in an airtight container in the refrigerator for 3-4 days. Reheat them in the oven at 350°F (176°C) until warmed through. Enjoy!
Top Tip
The secret to perfect enchiladas? Warm tortillas! Microwaving them with a damp paper towel or heating them in a pan makes them flexible for rolling and prevents them from cracking. Warming also improves their texture and releases a touch of corn flavor to elevate your dish.
Recipe FAQs
There are a couple of ways! You can swap the chicken for crumbled tofu, black beans, or lentils. You can also add a can of black beans to the chicken mixture for extra protein and fiber.
Chopped fresh cilantro, sliced green onions, diced tomatoes, or a dollop of guacamole would all be delicious additions to your green enchiladas.
Other Side Ideas
Looking for other recipes like this? Try these:
Main Dishes
These are my favorite dishes to serve with [this recipe]:
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Recipes
Green Rotisserie Chicken Enchilada
Equipment
- 1 9x13 baking dish
Ingredients
- 2 cups shredded chicken
- 3 cups mozarella cheese
- ⅓ cup cream cheese
- ¼ cup parmesan cheese
- ¾ cup sour cream
- 1 tablespoon taco seasoning
- 1 10 ounces can green enchilada sauce
- 6 flour tortillas
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Mix 2 cups of mozzarella cheese, cream cheese, parmesan cheese, taco seasoning, and sour cream. Mix well until everything is well incorporated and creamy.
- Add the Shredded Chicken
- Combine Shredded chicken and the cheese mixture.
- Place a spoonful of the chicken mixture in the center of each tortilla.
- Roll up the tortillas tightly and place them seam side down in the baking dish, side by side.
- Pour the remaining green enchilada sauce evenly over the top of the rolled enchiladas.
- Sprinkle the remaining mozarella cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
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Lisa says
The enchiladas look delicious but I have not made them yet. When looking at the recipe, it says the "Cook Time" for the dish is "20 hours" when it should read 20 minutes. The time inside the recipe instructions says 20 minutes, which is correct. I just wanted to let you know about the typo to avoid any problems it could cause you or someone else.
I am going to make this dish tomorrow. Looking forward to it. Thank you for sharing your recipes!