Green Chicken Enchiladas (Lazy Girl Recipe)

There’s not a day that goes by that I don’t thank God above for rotisserie chicken.

Perfectly seasoned, moist (sorry I had to), shreddable pre-cooked chicken that makes getting ready for dinner even quicker? Yes, I think we should all give a hallelujah for it!

I love enchiladas as much as the next person but I don’t always want to take all the time to make them! Rotisserie chicken is always a huge time saver and is no different for this recipe.

Did I mention these enchiladas are totally MADE for quarantine-ing because all you need are a handful of ingredients that are most likely already in your pantry and fridge?! Especially if you panic bought canned goods like all of Dallas has… lol you might have a couple of enchilada green sauce cans buried in the back of your pantry for all you know!!

These green chicken enchiladas are a go-to in my household for many reasons. They’re simple to make, healthier than the ones from your favorite hole-in-the-wall, and incredibly customizable based on what you already have in your kitchen. Your whole family will love them!

WHY USE ROTISSERIE CHICKEN?

Rotisserie chicken is a gift to busy cooks everywhere. It’s pre-cooked, perfectly seasoned, and versatile enough to use in a multitude of dishes. For our enchiladas, this means we save a significant amount of time, and we get to skip a whole lot of prep. Instead of roasting or boiling chicken, we’re diving straight into the fun part—assembling our enchiladas.

WHAT MAKES THESE ENCHILADAS SO SPECIAL?

HEALTHIER AND CUSTOMIZABLE

Unlike restaurant enchiladas, these are not swimming in oil or covered in mounds of cheese. They’re baked to perfection with a moderate amount of cheese and a generous serving of delicious green enchilada sauce. Plus, you can easily make them vegetarian by using black beans or pinto beans instead of chicken.

EASY AND TIME-SAVING

Using rotisserie chicken cuts down on cooking time significantly. You don’t have to worry about cooking the chicken breast from scratch, which makes this recipe an excellent choice for a weeknight meal. Additionally, you can prepare the filling in advance and store it in an airtight container for an even quicker assembly later on.

PERFECT FOR LEFTOVERS

These enchiladas are also a great way to use up leftover chicken. Just shred it, mix it with the other ingredients, and you’re good to go. You can also store leftovers in the refrigerator for a couple of days. Just reheat them in the oven or microwave when you’re ready for a quick, tasty meal.

HOW TO MAKE GREEN CHICKEN ENCHILADAS

Here’s how you can make these delicious green chicken enchiladas in no time:

INGREDIENTS YOU’LL NEED

• 1 rotisserie chicken breast, pulled from the bone and shredded
• ½ yellow onion, diced
• 1 packet low-sodium and/or gluten-free taco seasoning
• 8 fajita-sized tortillas (I used Mission’s carb-conscious tortillas)
• ½ cup Mexican blend shredded cheese
• 2 green onions, diced (green parts only)
• 1 tbsp. olive oil
• ¾ cup water
• 1 28-oz. can green enchilada sauce (can substitute with red sauce)

INSTRUCTIONS

1. Preheat your oven to 375 degrees F. Always preheat the oven as soon as dinner comes to mind, so it’s piping hot when you’re ready to load the enchiladas in.
   
2. In a large skillet, heat 1 tbsp. olive oil over medium heat. Once warm, add the diced onion and shredded chicken. Sauté until the onions are soft, about 4 minutes. Sprinkle in the taco seasoning packet and add ¾ cup water. Bring the mixture to a boil, then lower to a simmer. Cook for 3-4 minutes until the mixture has reduced and thickened, then remove from heat.
   
3. Spray a glass 9″x12″ casserole dish with cooking spray and pour ¼ cup of the green enchilada sauce on the bottom to cover.
   
4. Take one tortilla in your hand and add about 1/4 cup of the chicken mixture into the tortilla. Sprinkle lightly with cheese, then roll the tortilla, placing seam-side down into the prepared baking dish. Repeat until all tortillas are rolled and arranged in the dish.
   
5. Pour the rest of the enchilada sauce over the top of the tortillas, making sure to cover the edges of the tortillas. Sprinkle on the remaining cheese and cover the dish with tin foil.
   
6. Bake with tin foil on top of the dish for 10 minutes, then remove the foil and bake for another 20-25 minutes or until the cheese is melted and bubbly. Let cool slightly before topping with green onions and serving.

TIPS FOR MAKING THE BEST ENCHILADAS

PREHEAT YOUR OVEN EARLY

It’s a small step that makes a big difference. By preheating your oven as soon as you start preparing your ingredients, you ensure that it’s at the perfect temperature when you’re ready to pop the enchiladas in.

HANDLING THE CHICKEN

Pull out your pre-cooked chicken from the refrigerator up to an hour before you’re ready to use it. This will make it much easier to shred, as colder chicken tends to be tougher.

TORTILLA CHOICES

You can use whatever tortillas you prefer, but I find that flour tortillas or grain-free tortillas roll a lot easier than corn tortillas. If you’re set on using corn tortillas, make sure to heat them first. A quick warm-up on a gas burner or in the microwave will make them more pliable and less likely to crack when you roll them.

WHAT CAN YOU SERVE WITH GREEN CHICKEN ENCHILADAS?

Pair these enchiladas with some cilantro lime rice or a simple salad for a balanced meal. If you want to go the extra mile, you can make a batch of homemade refried beans or a creamy sour cream sauce to drizzle on top of your enchiladas. A dollop of Greek yogurt or a sprinkle of fresh cilantro also makes a great topping.

STORING AND REHEATING LEFTOVERS

These enchiladas store beautifully. Place any leftovers in an airtight container and keep them in the refrigerator for up to three days. To reheat, you can use the microwave or the oven. Just cover the enchiladas with some plastic wrap or tin foil to prevent them from drying out.

CAN YOU MAKE ENCHILADAS AHEAD OF TIME?

Absolutely! You can prepare the enchilada filling and store it in the fridge for a few days. When you’re ready to assemble the enchiladas, just pull out the filling, fill and roll the tortillas, and bake. This makes it a perfect option for busy weeknights or when you have guests coming over and want to spend less time in the kitchen.

SUBSTITUTIONS AND VARIATIONS

VEGETARIAN OPTION

Swap out the chicken for black beans or pinto beans for a delicious vegetarian version. You can also add some extra vegetables, like bell peppers or green chiles, to make the enchiladas even more filling and nutritious.

SAUCE OPTIONS

While green enchilada sauce is traditional for green chicken enchiladas, you can also use red enchilada sauce for a different flavor profile. For a creamier texture, try mixing in some sour cream or cream cheese into the sauce before pouring it over the enchiladas.

Cheese Choices

Feel free to experiment with different cheeses. Monterey Jack cheese and pepper jack are both excellent choices for a slightly spicy kick. If you prefer a milder flavor, cheddar or a Mexican cheese blend will work just as well.