Cheesy Chicken Enchiladas
Rotisserie chicken meets corn tortillas, salsa verde, and melted cheese in a 20-minute sheet-pan dinner. No simmering, no fuss — just assemble, bake, and serve.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Mix shredded chicken with half the salsa verde and the diced onion in a bowl.
Step 2
Pour remaining salsa verde across the bottom of a 9×13-inch baking dish to coat evenly.
Step 3
Warm tortillas for 30 seconds in the microwave or a dry skillet so they're pliable.
Step 4
Fill each tortilla with 2 tbsp chicken mixture, roll tightly, and lay seam-side down in the baking dish.
Step 5
Top enchiladas evenly with cheese. Bake for 12–14 minutes until cheese melts and edges bubble slightly.
Step 6
Drizzle crema across the top and scatter cilantro. Serve hot directly from the dish.
Tools you’ll need
- 9×13-inch baking dish
- medium mixing bowl
- oven
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