Quick and Cheesy Chicken Enchiladas with Green Salsa

These cheesy chicken enchiladas are the ultimate weeknight dinner hack. Using pre-cooked shredded chicken and zesty green salsa, you can have a delicious homemade meal on the table with almost no effort. The filling comes together in minutes and the oven does the rest of the work.

Baked in a convenient oven-ready tray, cleanup is a breeze. Top with sour cream and hot sauce for a creamy, spicy finish. Perfect for busy nights when you crave something comforting and satisfying.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce Sous Vide Chopped ChickenView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Place chicken in a large bowl; using two forks (or your hands!), shred into smaller pieces. Add Southwest Spice Blend and half the green salsa (you’ll use the rest in the next step); stir to combine.
2. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. Arrange, seam sides down, in oven-ready tray. Top with remaining green salsa and sprinkle evenly with Mexican cheese blend. (For 4 servings, evenly divide ingredients between two trays.)
3. Bake enchiladas on middle rack (be sure your oven has preheated!) until chicken is warmed through and cheese is melted and browned, 25-30 minutes. (For 4 servings, bake two trays side by side on middle rack.)
4. Drizzle enchiladas with sour cream and as much hot sauce as you like. Divide between plates and serve.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well. Warm them slightly before rolling to prevent cracking.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this dish ahead of time?

Absolutely! Assemble the enchiladas, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.