Bang these five items together in a 13×9 baking dish and you end up with green chicken enchiladas that are almost too good to be true. It feels like cheating. You can’t possibly make something this good with just a few convenience items. Yet here we are. I swiped this recipe from an expensive website because it’s too good not to share with you. You’re welcome, friends.
Notes: I’m going to toss a jalapeño in with the cilantro and enchilada sauce before I puree it. I’m substituting one of the cans of sauce with 10 ounces of salsa verde. (That makes sense, right?) The store only had one can of green enchilada sauce. (That doesn’t make sense, am I right?) Finally, if you’re going to puree it, go ahead and use the cilantro stems, too. Tossing them out is a totally gringo move in a recipe like this.
INGREDIENTS
2 (10-ounce) cans green enchilada sauce
1 ¼ cups chopped fresh cilantro leaves
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 ½ cups shredded Mexican cheese blend
12 (6-inch) corn tortillas
INSTRUCTIONS
Heat your oven to 400 degrees. Spray a 13×9-inch baking dish. Puree enchilada sauce and 1 cup cilantro in blender. Combine 1 cup enchilada sauce mixture, chicken, and 1½ cups cheese in large bowl and toss to combine. Season with salt and pepper.
Warm up your tortillas so they are pliable and don’t break. Drop 1/4 cup of the filling on each tortilla, roll them up tight, and place seam-side down in the baking dish. Top with the rest of the enchilada sauce mixture and then top that with the rest of the cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro.