I’d love to tell you that I slow-cook my green chile enchilada sauce. That I roast, then grind each spice by hand with a mortar and pestle, and watch as the sauce slowly simmers away.
Haha. Who has time for that? I have two kids – one of whom is constantly changing in and out of princess outfits, and the other who has recently figured out that crayons work on walls. Awesome! My dinners need to be straightforward and speedy.
This enchilada recipe is a time saver for busy nights. Store-bought sauce and rotisserie chicken reduce your prep work. And if you want to get a jump start on dinner, dice your onion, shred your chicken and cheese, and toss all those (plus the cumin) in a bowl in the fridge to sit overnight. Pull it out when you’re ready to make dinner, and you’ll be a step ahead.
Want to hide some extra veggies in here? Throw in some diced bell pepper. Either way, your family will be asking for this one again!
Speedy Green Chile Chicken Enchiladas
- 4 tortillas
- 3/4 cup shredded cheddar cheese (1/4 cup reserved)
- 1 cup shredded rotisserie chicken
- 1 small onion, diced
- 1 pouch Green Chile Enchilada sauce (I loved Frontera’s!)
- 1/8 teaspoon cumin
Mix your filling: Combine shredded chicken, 1/2 cup of shredded cheddar cheese, diced onions and cumin. Preheat the oven to 350 degrees.
Stuff your enchiladas: Grab an 8×8 pan. Working with one tortilla at a time, pour about 1/2 cup of the chicken-cheese-onion mix into the center of the shell. Fold in the sides of the tortilla. Then pull the top of the tortilla shell over the ingredients and roll forward, pushing the filling inside the shell as you roll. Place seam-side down in the casserole dish.
Add the topping: Smother those enchiladas with green chile enchilada sauce and add the remaining 1/4 cup of shredded cheese. Cook about 20 minutes, or until bubbly.
Serving suggestion: My Zesty Cumin Lime Black Beans!
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