These green chicken enchiladas use rotisserie chicken for a shortcut filling rolled in corn tortillas, baked in tangy green sauce, and topped with fresh lettuce and cotija cheese. They come together in under 30 minutes with minimal prep.
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Preheat your oven. (Note: Temperature not specified, 375°F is recommended).
Shred the meat from the rotisserie chicken and dice the onion.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and sauté until softened.
Add the shredded chicken to the skillet. Season with tomato bouillon and add the remaining tablespoon of butter. Stir to combine and heat through.
Pour a thin layer of green enchilada sauce into the bottom of a 9x13 inch baking dish.
To assemble the enchiladas, place a line of shredded Monterey Jack cheese down the center of a corn tortilla, top with the chicken mixture, and roll tightly.
Place the rolled enchiladas seam-side down in the prepared baking dish. Repeat with remaining tortillas and filling.
Pour the remaining green enchilada sauce evenly over the enchiladas.
Top with the remaining shredded Monterey Jack cheese.
Cover the dish with aluminum foil and bake for 30 minutes.
Serve hot, garnished with shredded lettuce, pico de gallo, fresh cilantro, and crumbled cotija cheese.
Store leftovers covered in the refrigerator for up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through.
Yes. Assemble the enchiladas, cover with sauce, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if cooking from cold.
Oaxaca, asadero, or mozzarella work well. Avoid aged cheddars, which can overpower the delicate green sauce.
Yes. Warm them in a dry skillet for 10–15 seconds per side so they're pliable and won't tear when rolling.
You can, but corn tortillas are traditional and have better flavor with green salsa. Flour tortillas will work but may become mushy.
Bake until the sauce bubbles around the edges and the filling is heated through, about 20–25 minutes at 350°F.
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