Ingredients
Prep
- 1 deli rotisserie chicken or about 3 cups cooked shredded chicken
- 2 C shredded Mexican cheese blend
- 4 oz can diced green chilies
- 1 pkg corn tortillas 10-12 ct
- 24 oz salsa verde
On Cooking Day
- 2 avocados
- 6 C salad greens
- 1 C shredded Mexican cheese blend
- 1/4 C freshly chopped cilantro
Instructions
To Assemble
- Shred chicken and add to large bowl with next two ingredients and combine. Scoop equally onto tortillas and roll up. Place in a baking dish sprayed with non stick cooking spray.
- Lightly brush enchiladas with some salsa. Reserve remaining salsa for cooking day. Cover with foil.
To Cook
- Uncover and pour reserved salsa verde over enchiladas then bake covered in a 350 degree oven for 20-25 minutes or until hot and bubbly.
- Uncover and top with shredded cheese. Bake until melted. Sprinkle with cilantro.
- Serve with sliced avocado and salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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