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 sauce cans buried in the back of your pantry for all you know!!
I call these “lazy girl” enchiladas because we’ll use a couple of shortcuts (the previously hailed rotisserie chicken being one of them) along with a taco seasoning packet that I’m sure is in your spice cabinet or a random drawer somewhere. All in all, these take less than 10 minutes to put together and just 30 to bake!
These enchiladas are:
- Simple to make
- Much healthier than anything you might order at your favorite hole-in-the-wall
- Customizable based on what you already have
- Can be made vegetarian by subbing the chicken with pinto beans
- Will be loved by the whole fam!
TIPS FOR MAKING LAZY GIRL ENCHILADAS VERDES
- Preheat your oven as soon as dinner comes to mind so that it’s piping hot when you’re ready to load the enchiladas in.
- Pull out your pre-cooked chicken from the refrigerator up to an hour before you’re ready to use it so it is even easier to shred (to colder it is, the tougher).
- Use whatever tortillas you’d like, but flour (or grain-free) will roll a lot easier than corn! If you want to use corn, heat first.
I hope you enjoy these as much as we did! Hoppy early Easter to you!
Lazy Girl Enchiladas Verdes
- 1 rotisserie chicken breast, pulled from 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 tbs. olive oil
- ¾ cup water
- 1 28-oz. can green enchilada sauce , can substitute red sauce
- Preheat your oven to 375 degrees.
- In a skillet, heat 1 tbs. olive oil and when warm, add diced onion and chicken. Sauté until onions are soft, about 4 minutes. Sprinkle in taco seasoning packet and water and bring to a boil before lowering to a simmer. Cook for 3-4 minutes until mix has reduced and thickened, then remove from heat.
- Spray a glass 9"x12" dish with cooking spray then pour ¼ cup of enchilada sauce on the bottom to cover. Take one tortilla in your hand and add about 1/4 cup of chicken mixture into the tortilla. Sprinkle lightly with cheese then roll, placing seam-side down into dish. Continue until all tortillas have been rolled.
- Pour the rest of the enchilada sauce over top of the tortillas, making sure to cover the edges. Sprinkle on the remaining cheese and cover dish with tin foil.
- Bake with tin foil on top of dish for 10 minutes, then remove foil and bake another 20-25 minutes or until cheese is melted and bubbly! Let cool slightly before topping with green onions and serving.