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.
No, TRULY lazy enchiladas use the already shredded rotisserie chicken from Costco (they sell it in prepack bags next to the ready-made entrees). I divide it up in 1 lb batches and pop in freezer until use. Also, I cut my corn tortillas in quarters and just make layered enchiladas. So much lazier … er FASTER … than rolling individual enchiladas. And just as tasty.
That’s a good tip! Thanks KJ