Need a quick meal that will satisfy the whole family? I’ve got a dinner (or lunch) recipe that’s sure to please. If you’re lucky, you might have some leftovers, but I doubt it 🙃 This meal was literally one of those experiments where I just threw some ingredients together and it was a major win! We LOVE this recipe and it’s becoming a go-to in our house.
The simplicity of this recipe is definitely what keeps me coming back to it – there are only 6 ingredients. You could add a side like rice, salad, or corn and make an even more jam packed meal. Also, like with most Hispanic-inspired meals, the number of toppings you could add is endless! This meal is also a great one to deliver to someone who could use a little dinner encouragement (someone who just had a baby, a family who is fostering, your neighbor who lost a loved one), and it freezes really well. You really cannot go wrong with this recipe! I hope you enjoy it!
Chicken Salsa Verde Enchiladas
Course: Chicken, Dinner, Farm, Lunch, Recipes8-10
servings20
minutes12
minutes40
minutesIngredients
3/4 cup of black beans, drained
1 Rotisserie chicken, shredded
9-10 flour tortillas
1 cup Colby Jack cheese, shredded
1 jar 15 oz Salsa Verde
1/3 cup of onion diced (soften in a skillet before adding)
Directions
- Heat oven to 350 degrees, grease a 9 x 13 pan – I prefer a glass pan for this.
- Mix the chicken, beans, & onion together.
- Assemble the enchiladas by putting the mix into the tortillas and laying them in the pan. Make sure you wrap them tight and stuff them as close together as you can in the pan so that they do not unwrap.
- Pour the sauce over the enchiladas and sprinkle with the cheese.
- Bake for 12-15 minutes until brown on top. Serve it up with sour cream, fresh cilantro, jalapenos, or whatever toppings you prefer.
Notes
- I like to freeze my rotisserie chicken and pull it out whenever I need a quick meal.
- I also love this brand of salsa verde that I found at Aldi (shown in photo). It was a great find with great taste, so I stocked up on it!
