Name: Rotisserie Chicken Enchiladas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 (16 ounce) jar salsa verde; 2 Tablespoons avocado oil, or as needed; 8 (6 inch) corn tortillas; 1 cup shredded rotisserie chicken; 1/2 cup finely chopped onions; 1 cup crumbled Oaxaca or shredded Monterrey Jack cheese, divided; 1/2 cup sour cream, or to taste; Fresh cilantro sprigs and lime wedges for optional garnish

Ingredients

4 serv.

1 (16 ounce) jar salsa verde
2 Tablespoons avocado oil, or as needed
8 (6 inch) corn tortillas
1 cup shredded rotisserie chicken
1/2 cup finely chopped onions
1 cup crumbled Oaxaca or shredded Monterrey Jack cheese, divided
1/2 cup sour cream, or to taste
Fresh cilantro sprigs and lime wedges for optional garnish

Instructions

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1 Set a strainer over a bowl and pour salsa into strainer. Strain out excess liquid until 1 1/2 cups salsa remains. Discard liquid.
2 Heat oil over medium-low heat in a large nonstick skillet. Place 2 tortillas in the warm oil, heat for about 1 minute, then turn and repeat on the other side. Place warmed tortillas in a single layer on a work surface, and repeat with remaining tortillas. Wipe out the skillet with clean paper towels, and place skillet over low heat.
3 Place about 2 tablespoons shredded chicken across the center of each tortilla. Add about 1 tablespoon chopped onion, and 1 tablespoon cheese on top of chicken. Reserve extra cheese for later use.
4 Roll up each enchilada; place in the skillet, seam side down.
5 Pour salsa over enchiladas, and sprinkle with remaining cheese. Cover and heat enchiladas gently until cheese is melted, 3 to 5 minutes.
6 Top with dollops or sour cream, and garnish with fresh cilantro sprigs and lime wedges.