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Creamy Salsa Verde Rotisserie Chicken Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

Chicken Filling
  • 1 tsp olive oil 5 mL
  • 12 –16 oz cooked rotisserie chicken shredded (340–454 g)
  • 1 15.5-oz can diced tomatoes with green chiles, thoroughly drained (439 g before draining)
  • ½ cup chopped red onion approximately 75 g
  • 1 15.5-oz can black beans, drained (439 g before draining)
  • 6 –8 flour tortillas approximately 6–7 inches wide (15–18 cm)
Taco Seasoning
  • ½ Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp cayenne pepper
Creamy Salsa Verde Sauce
  • 2 Tbsp unsalted butter 28 g
  • 2 Tbsp all-purpose flour 16 g
  • 1 cup sour cream 240 g
  • ½ cup salsa verde 120 mL
  • 1 cup freshly grated Monterey Jack cheese approximately 113 g
Cheese Topping
  • ½ cup freshly grated cheddar cheese approximately 57 g
  • ½ cup freshly grated Monterey Jack cheese approximately 57 g

Method
 

  1. Preheat the oven to 350°F (175°C). Heat the olive oil in a large skillet over medium heat. Add the chicken, drained tomatoes and green chiles, red onion, drained black beans, chili powder, cumin, garlic powder, onion powder, smoked paprika, and cayenne. Cook until the onion softens and the filling is hot, then remove from the heat.
  2. Divide the filling among 6–8 flour tortillas. Roll each tortilla and arrange it seam-side down in a 9×13-inch baking dish.
  3. Melt the butter in the skillet over medium heat. Gradually whisk in the flour until fully combined. Stir in the sour cream, salsa verde, and 1 cup Monterey Jack until the cheese melts and the sauce thickens.
  4. Spread the sauce evenly over the enchiladas. Top with the cheddar and remaining Monterey Jack. Cover with foil and bake for 20 minutes.
  5. Remove the foil and bake for another 10–20 minutes, until the sauce bubbles around the edges, the center is hot, and the cheese is melted with light golden spots. Rest for 15 minutes before serving.