43 reviews · 65 minutes · Serves 6 · Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
13 ingredients
Meat
- 4 cups Rotisserie chicken
Produce
- 1/2 cup Cilantro, fresh leaves
- 3 cloves Garlic
- 2 (4-ounce) cans Green chiles
- 1 tsp Oregano, dried
- 1 Sweet onion, medium
Condiments
- 1 (16-ounce) container Salsa verde
Baking & Spices
- 1 Kosher salt and freshly ground black pepper
Oils & Vinegars
- 1 tbsp Canola oil
Nuts & Seeds
- 1/2 tsp Cumin, ground
Bread & Baked Goods
- 8 (8-inch) flour tortillas
Dairy
- 3 cups Monterey jack cheese
- 1/4 cup Sour cream
