Green Chicken Enchiladas
These Green Chicken Enchiladas are a real crowd pleaser. I love fixing these for a quick weeknight meal. They freeze beautifully and can easily be stored for a dinner for later. Bring them to a friend in need of a meal, or keep for yourself for a night where you just can’t be bothered with making dinner.
Green Chicken Enchiladas are so simple to make using store bought staples. I use a rotisserie chicken as well as a 10 oz container of fresh store bought pico de Gayo found by the store made guacamole and bean dips. If you have little kids who don’t like spice, feel free to leave the pico de Gayo out and serve on the side for the adults. I can’t get enough of it.
Add a can of black beans and some deliciously melty Queso Quesadilla cheese and you have yourself and delicious and flavorful meal ready in under thirty minutes. Feel free to sub in sharp cheddar cheese or Mexican cheese if you can’t find Queso Quesadilla cheese. Anything will work. I’ve even made a dairy free version by using vegan shredded cheddar cheese. My favorite brand is Violife.
Green Chicken Enchiladas
Ingredients
- 1 rotisserie chicken meat pulled off the bone, and shredded
- 1 15.5 oz can black beans drained and rinsed
- 1 10 oz container of fresh pico de Gayo
- 1 8 oz bag shredded Queso Quesadilla cheese or cheese of your choice
- flour tortillas
- 1 28 oz can green enchilada sauce
Instructions
- Preheat an oven to 400 degrees.
- In a large bowl with your shredded rotisserie chicken add the black beans, 1 C shredded cheese and 1/2 of the pico de Gayo (about half a cup).
- In the bottom of 9×13" baking dish, add a little enchilada sauce to coat the bottom 1/4-1/2 C.
- Take a tortilla and fill with the filling. Fold over and place it seam side down into the baking dish. Continue with the remaining tortillas until you only have a little filling left. Make sure you have used all the space in your baking pan. I can fit about 10.
- Pour the remaining green enchilada sauce all over the tortillas. Getting down the sides. Spread the remaining cheese onto evenly and then place the filling that you have left over on the top of the cheese.
- Bake the enchiladas for about twenty minutes, or until bubbly and slightly browned.
- ****If you are going to refridgerate or freeze then don't bake. Cover the enchiladas with aluminum foil and store them. If frozen place in the fridge to defrost overnight before baking. If baking from the fridge they will take longer to heat up, about forty-fifty minutes or so. Cover the top with aluminum foil if its getting too brown before the inside is hot.
