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Looking for a way to use up that leftover rotisserie chicken sitting in your fridge? We’ve all been there – staring at those chicken leftovers, wanting to make something different than just another sandwich or salad. That’s where these green enchiladas come in handy. They’re a perfect solution for busy weeknight dinners, combining the convenience of pre-cooked chicken with the comfort of Mexican flavors. These enchiladas are easy to put together, can be made ahead of time, and they’re a reliable crowd-pleaser that even picky eaters tend to enjoy.
Ingredient Substitutions
Rotisserie chicken can be replaced with shredded cooked turkey or plant-based chicken alternatives for vegetarian options. These substitutions maintain the protein content and texture while accommodating different dietary preferences. Adjust seasoning as needed to match the flavor profile of rotisserie chicken.
Green enchilada sauce can be substituted with salsa verde or a homemade blend of tomatillos, green chiles, and cilantro for a fresher taste. Use the same amount as called for in the recipe, adjusting consistency with water or broth if necessary.
Sour cream can be replaced with Greek yogurt or a dairy-free alternative like cashew cream for those avoiding dairy. Greek yogurt offers a tangy flavor and increased protein, while cashew cream provides a creamy texture without sacrificing richness. Use equal amounts of the chosen substitute in place of sour cream.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25 minutes |
| Total Time | 40-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 150-170 g
- Fat: 120-140 g
- Carbohydrates: 180-200 g
Ingredients
- 3 cups pulled rotisserie chicken
- 4 oz can chopped green chiles
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 8 large corn tortillas
- 2 1/2 cups green enchilada sauce
- 8 tablespoons sour cream
- 3 cups shredded colby jack or monterey jack cheese
Step 1: Prepare the Oven and Casserole Dish
Preheat your oven to 375 degrees F.
Spread about 1/2 cup of green enchilada sauce evenly along the bottom of a 9×13″ casserole dish.
This will prevent the enchiladas from sticking and add flavor from the bottom up.
Set the prepared dish aside for later use.
Step 2: Mix the Chicken Filling
In a medium bowl, combine the shredded chicken with green chiles, cumin, garlic powder, salt, and onion powder.
Stir the mixture until all the chicken is well-coated with the spices and green chiles.
This will serve as the flavorful core of your enchiladas.
Step 3: Assemble the Enchiladas
Take your corn tortillas and fill each one with a portion of the chicken mixture, a dollop of sour cream, and a portion of 1 1/2 cups of cheese.
Roll each tortilla tightly and place them seam side down into the prepared casserole dish.
Ensure they are snugly placed to prevent them from unrolling.
Step 4: Top with Sauce and Cheese
Pour the remaining green enchilada sauce over the rolled tortillas, making sure to cover them completely for extra moisture and flavor.
Sprinkle the remaining cheese evenly on top.
The cheese will melt and create a delicious crust while baking.
Step 5: Bake and Serve
Bake the enchiladas in the preheated oven for 25 minutes, or until the center is heated through and the sauce is bubbly.
Allow the enchiladas to sit for about 5 minutes after removing them from the oven to help stabilize and absorb flavors.
Serve warm and enjoy your delicious homemade enchiladas!
