This recipe is so fast and easy it’s ridiculous. It takes about 25 minutes start to finish. WIN! I know it looks like a lot of ingredients but they’re easy ingredients, trust me. And they’re what make this whole dish so tasty. Serve with a side of rice if you like, and black beans or refried beans.
- 1 cup pre-chopped onion
- 1 cup chicken stock
- 1/2 cup green salsa (salsa verde)
- 5 tsp flour
- 1/2 tsp ground cumin
- 2 cloves garlic, minced (I buy the jar stuff cause I HATE cutting garlic)
- (optional: 2 Tablespoons sliced pickled jalapenos. These come in a can by the salsa and enchilada sauces)
- 8 oz shredded rotisserie chicken (for a cheaper option, boil a chicken breast)
- 3/4 cup chopped tomato (or canned diced tomatoes to make it faster)
- 3 Tablespoons sour cream
- 2 ripe avocados, diced
- 8 flour tortillas
- 4 oz sharp cheddar cheese, shredded
- (optional: cilantro leaves. I always leave this out though, cause aint-nobody-got-time)
- Preheat broiler on high.
- Combine first 8 ingredients in a saucepan. Bring to a boil, then reduce heat. Let simmer 4 minutes.
- Stir in chicken, cook about a minute or until its heated through.
- Remove from heat, add tomato, sour cream, avocado.
- Spoon chicken mixture into tortillas, about a cup of mixture each tortilla. Roll them like an enchilada.
- Arrange enchiladas in foil-lined, cooking sprayed baking dish, side by side.
- Top with cheese.
- Broil until cheese is melted. Top with cilantro.
I don’t have any cute photos of these things because we eat them too fast every time. But they are SO tasty and easy. Plus they freeze really well. If you make a double batch, you can freeze half for later. Then, defrost, heat, and serve. YUM.