@jackiehartlaub shares a simple and delicious recipe for green chicken enchiladas, inspired by a fantastic meal from a restaurant. This easy version uses rotisserie chicken for a quick filling, which is then rolled into corn tortillas with Monterey Jack cheese, baked in a savory green sauce, and finished with fresh toppings.
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.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Garlic Butter Spatchcock Chicken
65 min · Jackie Hartlaub
Garlic Mashed Potatoes
45 min · Jackie Hartlaub
Spatchcocked Roasted Turkey
165 min · Jackie Hartlaub
Shrimp Flautas
40 min
Crispy Cheesy Potato Balls (Bolitas de Papa)
55 min
Cod Pozole
90 min
High-Protein Ground Chicken Gyros With Homemade Pita
50 min
Creamy French Onion Pasta
45 min
Grilled Chicken Burrito Bowls
35 min
Steak Tacos
15 min
California Burrito with Salsa Verde and Guacamole
60 min
