5 Ingredient Chicken Enchiladas

We are all about the super simple in this house. But since we’re headed to Minnesota for Christmas, we’re going even simpler than ever, you know, to keep the fridge empty so we don’t waste food. Hence these 5 Ingredient Chicken Enchiladas. They are so crazy simple, so ridiculously easy, you’ll be amazed at how awesome they taste! The secret to really getting this dish done in a hurry is using a rotisserie chicken instead of cooking up some chicken yourself. Then all you have to do is shred the meat and stuff it in tortillas with cheese, top it with HERDEZ® Salsa Verde and pop it in the oven until everything is piping hot.

Nom nom nom.

Now, there is a second secret to making the perfect enchilada, and it has to do with the tortillas. I always recommend very lightly frying them in a little oil until they get a sort of…sticky, doughy feeling to them. This helps prevent them from cracking and falling apart, as well as preventing needless cursing and angry fist-shaking at the universe for being a jerk.

Nobody likes a jerk.

Frying is kind of a misnomer, because you aren’t heating the oil to anything more than medium, medium-low, and basically just letting the tortilla sit in the oil for about 5-10 seconds. But! You can’t just walk away and roll the enchiladas later, because if you don’t get them rolled while the tortillas are still warm and tacky, they will start sticking together and then you have a whole new mess on your hands, followed by more angry fist-shaking. So don’t prep the tortillas until you are absolutely ready to fill them. Which is easy since we’re using rotisserie chicken and cheese.

And of course, in my not so humble opinion, chicken enchiladas are only good when they’re green, so slather on that Salsa Verde like your life depends on it. Holla!

Then, in just 15 minutes, you’ve got hot and delicious 5 ingredient chicken enchiladas ready to devour! Just top with the queso fresco and you’re done! I like to garnish mine with a little tomato and avocado, but they are perfectly delish without, which is what’s important! So get your chicken enchilada on!

Karly

Yield 10

5 Ingredient Chicken Enchiladas

15 minPrep Time

15 minCook Time

30 minTotal Time

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Ingredients

• 10 Corn Tortillas
• 3 C Shredded Chicken, divided
• 1 1/2 C Shredded Monterey Jack Cheese
• 1 Jar HERDEZ® Salsa Verde
• 1 C Queso Fresco

Instructions

1. Preheat oven to 350 degrees. Divide 2 cups of the chicken and all the monterey jack cheese between the tortillas and gently roll up. Place each enchilada seam-side down in a 9x13 inch casserole dish.
2. Cover the enchiladas with 80% of the salsa verde, then top with the remaining chicken. Bake for 15-20 minutes, or until heated through. Top with remaining salsa verde and queso fresco. Serve immediately.

Notes

Baking time will depend on how warm the chicken is when making the enchiladas. Fresh from the rotisserie chicken will take less time than refrigerated shredded chicken. Cook time used is based off hot rotisserie chicken.

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