Salsa Verde Chicken Enchiladas
Rotisserie chicken turns this into a 20-minute meal.
$18.31 total
Ingredients & Cost Breakdown
| 1.5 lb chicken, cooked & shredded | $8.75 |
| 8 tortillas | $1.38 |
| 1 jar (16 oz) salsa verde | $2.88 |
| 1 cup shredded cheese | $1.38 |
| Onion, cumin | $1.68 |
| Optional: sour cream & cilantro for topping | $0.34 |
| Sliced bread & butter, side | $1.90 |
| Total | $18.31 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 1.5 lb chicken
- 8 tortillas
- 1 jar (16 oz) salsa verde
- 1 cup shredded cheese
- Onion, cumin
- Optional: sour cream & cilantro for topping
- Sliced bread & butter, side
How to Make It
- Preheat oven to 375°F. Mix shredded chicken with a splash of salsa verde and cumin.
- Warm tortillas so they roll without cracking.
- Fill each tortilla with chicken, roll, and place seam-side down in a baking dish.
- Pour remaining salsa verde over the top, sprinkle with cheese.
- Bake 20 minutes until bubbly.
- Serve with sliced bread & butter on the side.
No-Time-For-That Tip: Rotisserie or leftover chicken makes this a 20-minute meal instead of an hour one.
Gear for this recipe
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