Rotisserie chicken can be a great asset to quick and delicious meals because it’s always tender, juicy and already all cooked! Sometimes it is even cheaper than the un-cooked bird. While it’s not the leanest choice, it’s nice to mix up the white with the dark meat sometimes. For this post, I feature rotisserie chicken in Chicken Enchiladas Verde.
Chicken Enchiladas Verde
Serves 10-12
Ingredients
- 4 oz. low-fat cream cheese, softened
- 1/2 cup non-fat Greek yogurt
- 1/2 cup green salsa (I use Trader Joe’s brand)
- 1 large can (28 oz) Green Enchilada Sauce (I like the Macayos brand)
- 2 cups grated 2% Cheddar or Monterey Jack cheese
- 2 cups shredded cooked chicken
- 1 cup canned no-salt/no-sugar corn kernels
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne
- Salt and pepper
- 4 scallions, thinly sliced
- handful of cilantro chopped plus more for topping
- 12 to 14 soft round 6 to 8-inch flour or corn tortillas
Directions
Preheat oven to 325 degrees F.
In a medium bowl cream together the cream cheese and the Greek yogurt. Stir in 1/2 cup of the salsa. Stir in 1 cup of the grated cheese. In a second bowl toss together the chicken, the corn, cumin, cayenne, salt, pepper, cilantro and 1/2 of the scallions. Add the chicken mixture to the cheese mixture and stir to combine.
In a large baking dish spread about a 1/2 cup of the enchilada sauce over the bottom. Place the rest of the enchilada sauce in another wide, flat bowl. Dip a tortilla in the sauce to coat and shake off excess. Place about a 1/3 cup of the filling on a tortilla, tuck the sides in, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining enchilada sauce over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Transfer to preheated oven and bake for about 30 minutes until hot and bubbly; increase oven to 400 for about 5-10 minutes until nice and golden. Sprinkle with remaining cilantro and serve with Greek yogurt (I like to add lime zest/juice) and non-fat refried beans!
This recipe would be fun for kids too because your hands get all messy! Wait, maybe not a good idea for kids? lol I could just imagine . . . enchilada sauce everywhere!
