Easy Green Enchiladas with Rotisserie Chicken

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Green enchiladas are easy to make at home with purchased salsa verde, a good melting cheese, some corn tortillas and about a cup of shredded, leftover rotisserie chicken. Don’t worry if you have a little extra filling. This recipe is easy to stretch to 9, or even 10 enchiladas, depending on how much room you have in your skillet. We love them with a simple shredded lettuce and tomato salsa topped salad, and some charro beans.

Submitted by Bibi
Updated on March 24, 2025
Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
Servings:
4
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Ingredients

  • 2 Tablespoons avocado oil, plus more, if necessary

  • 8 six-inch corn tortillas

  • 1 cup shredded leftover rotisserie chicken

  • 8 Tablespoons finely chopped onions

  • 1 cup crumbled Oaxaca or shredded Monterrey Jack cheese, divided use

  • 1 16-ounce jar salsa verde, with about 1/2 cup liquid removed, see note

  • 1/2 cup sour cream, or to taste

  • Fresh cilantro sprigs and lime wedges for optional garnish

Directions

  1. In a large non-stick skillet, heat oil over medium low heat. Place two tortillas in the warm oil, heat for about 1 minute, then turn and repeat on the other side. Place warmed tortillas in a single layer on a work surface, and continue until all have been warmed and softened in the oil. Wipe out the skillet with clean paper towels, and place the skillet over low heat.

  2. Place abbot 2 Tablespoons shredded chicken across the center of each tortilla. Add about 1 Tablespoon chopped onion, and 1 Tablespoon shredded Oaxaca or Monterrey Jack cheese on top of the chicken. Reserve the extra cheese for later use.

  3. Roll up each tortilla, being careful not to tear the tortillas. Place each filled and rolled tortilla in the skillet, seam side down.

  4. Pour salsa over the tortillas, and sprinkle with the remaining Oaxaca or Monterrey Jack cheese. Cover and let the tortillas warm until the cheese is melted, 3 to 5 minutes.

  5. Top with dollops or sour cream, and garnish with fresh cilantro sprigs and lime wedges, if desired.

Cook’s Note

Salsa Verde

  • Purchased salsa verde may be a little watery. Use a strainer to sieve out about 1/2 cup of liquid from the salsa, leaving a good 1 1/2 cups.