Numeric amounts are based on 6 servings; text such as “to taste” stays the same.
These enchiladas use cooked chicken, so a store-bought rotisserie chicken or planned leftovers can shorten dinner prep. Warm the tortillas before rolling to help prevent cracking, and leave some sauce aside for serving.
Ingredients
1 tablespoon neutral oil
1 medium yellow onion, diced
2 cups cooked shredded chicken
1 teaspoon ground cumin
1/2 teaspoon fine salt
1 can (28 ounces) tomatillo salsa or salsa verde
12 small corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped cilantro
1 lime, cut into wedges
Directions
Heat the oven to 375°F. Warm the oil in a skillet over medium heat. Cook the onion for 5 minutes until soft.
Stir in the chicken, cumin, salt, and 1/2 cup salsa. Cook for 2 minutes, then remove from the heat.
Wrap the tortillas in a damp towel and microwave for 30 to 45 seconds, until pliable.
Spread 1/2 cup salsa in a 9-by-13-inch baking dish. Fill each tortilla with about 1/4 cup chicken and a tablespoon of cheese, roll, and place seam-side down in the dish.
Pour the remaining salsa over the rolls and sprinkle with the remaining cheese. Bake uncovered for 20 to 25 minutes, until hot in the center and bubbling at the edges.
Let stand for 5 minutes. Serve with sour cream, cilantro, and lime.
Recipe notes
Variations
Use cooked black beans and corn instead of chicken for a meatless filling. If the salsa is very tart, stir in 2 tablespoons sour cream before pouring it over the tortillas. Add sliced jalapeño at the table for heat.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the center. Assemble up to one day ahead, cover, refrigerate, and bake until fully hot.
These enchiladas use cooked chicken, so a store-bought rotisserie chicken or planned leftovers can shorten dinner prep. Warm the tortillas before rolling to help prevent cracking, and leave some sauce aside for serving.
Serves: 6 Prep: 25 minutes Cook: 30 minutes
Ingredients
1 tablespoon neutral oil
1 medium yellow onion, diced
2 cups cooked shredded chicken
1 teaspoon ground cumin
1/2 teaspoon fine salt
1 can (28 ounces) tomatillo salsa or salsa verde
12 small corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped cilantro
1 lime, cut into wedges
Method
Heat the oven to 375°F. Warm the oil in a skillet over medium heat. Cook the onion for 5 minutes until soft.
Stir in the chicken, cumin, salt, and 1/2 cup salsa. Cook for 2 minutes, then remove from the heat.
Wrap the tortillas in a damp towel and microwave for 30 to 45 seconds, until pliable.
Spread 1/2 cup salsa in a 9-by-13-inch baking dish. Fill each tortilla with about 1/4 cup chicken and a tablespoon of cheese, roll, and place seam-side down in the dish.
Pour the remaining salsa over the rolls and sprinkle with the remaining cheese. Bake uncovered for 20 to 25 minutes, until hot in the center and bubbling at the edges.
Let stand for 5 minutes. Serve with sour cream, cilantro, and lime.
Variations
Use cooked black beans and corn instead of chicken for a meatless filling. If the salsa is very tart, stir in 2 tablespoons sour cream before pouring it over the tortillas. Add sliced jalapeño at the table for heat.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the center. Assemble up to one day ahead, cover, refrigerate, and bake until fully hot.
These enchiladas use cooked chicken, so a store-bought rotisserie chicken or planned leftovers can shorten dinner prep. Warm the tortillas before rolling to help prevent cracking, and leave some sauce aside for serving.
Serves: 6 Prep: 25 minutes Cook: 30 minutes
Ingredients
1 tablespoon neutral oil
1 medium yellow onion, diced
2 cups cooked shredded chicken
1 teaspoon ground cumin
1/2 teaspoon fine salt
1 can (28 ounces) tomatillo salsa or salsa verde
12 small corn tortillas
2 cups shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped cilantro
1 lime, cut into wedges
Method
Heat the oven to 375°F. Warm the oil in a skillet over medium heat. Cook the onion for 5 minutes until soft.
Stir in the chicken, cumin, salt, and 1/2 cup salsa. Cook for 2 minutes, then remove from the heat.
Wrap the tortillas in a damp towel and microwave for 30 to 45 seconds, until pliable.
Spread 1/2 cup salsa in a 9-by-13-inch baking dish. Fill each tortilla with about 1/4 cup chicken and a tablespoon of cheese, roll, and place seam-side down in the dish.
Pour the remaining salsa over the rolls and sprinkle with the remaining cheese. Bake uncovered for 20 to 25 minutes, until hot in the center and bubbling at the edges.
Let stand for 5 minutes. Serve with sour cream, cilantro, and lime.
Variations
Use cooked black beans and corn instead of chicken for a meatless filling. If the salsa is very tart, stir in 2 tablespoons sour cream before pouring it over the tortillas. Add sliced jalapeño at the table for heat.
Storage and reheating
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat covered in a 350°F oven until steaming in the center. Assemble up to one day ahead, cover, refrigerate, and bake until fully hot.
