Lazy Girl Enchiladas Verdes
Perfectly seasoned chicken wrapped in a fluffy tortilla and smothered in your favorite enchilada sauce, all covered in melted cheese -- these enchiladas only take 10 minutes to prepare and will keep your family coming back for seconds!
Ingredients
- 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
Instructions
- Preheat your oven to 375 degrees F.
- 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.
- Spray a glass 9"x12" casserole dish with cooking spray and pour ¼ cup of the green enchilada sauce on the bottom to cover.
- 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.
- 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.
- 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.
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