When you need a quick and satisfying dinner, Lazy Girl Enchiladas Verdes deliver convenience without sacrificing flavor. With perfectly seasoned chicken wrapped in soft tortillas and smothered in a rich enchilada sauce topped with melted cheese, this dish comes together in just 10 minutes of prep time, making it a reliable family favorite.
- Cuisine: Mexican
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 8
Why You’ll Love This Recipe
- Quick prep that fits into busy schedules without hassle.
- Uses rotisserie chicken to save time while providing delicious flavor.
- Customizable with your choice of tortillas and enchilada sauce.
- Family-friendly recipe that appeals to all ages.
Ingredients
- 1 rotisserie chicken breast (pulled from bone and shredded): Provides a robust, ready-to-use protein foundation.
- ½ yellow onion (diced): Adds sweetness and depth to the filling.
- 1 packet low-sodium and/or gluten-free taco seasoning: Offers a mild, balanced seasoning. Consider using homemade or reduced-sodium versions if preferred.
- 8 fajita-sized tortillas (I used Mission’s carb-conscious tortillas): The base of your enchiladas—use what fits your dietary needs best.
- ½ cup Mexican blend shredded cheese: Melts beautifully over the enchiladas, providing richness. Monterey Jack or cheddar can work if preferred.
- 2 green onions (diced, green parts only): Serve as a fresh, crisp garnish, elevating the dish’s flavor profile.
- 1 tbsp. olive oil: Used for sautéing, it prevents sticking while adding a subtle richness.
- ¾ cup water: Helps create a sauce base, encouraging flavors to meld.
- 1 28-oz. can green enchilada sauce (can substitute red sauce): The key to moisture and flavor. Choose red sauce if you prefer a spicier kick.
How to Make It
Step 1: Preheat the Oven
Set your oven to 375 degrees F. This ensures it’s ready to bake the enchiladas to perfection, providing a crisp top and soft interior.
Step 2: Prepare the Filling
In a large skillet, heat 1 tbsp of olive oil over medium heat. Add the diced onion and shredded chicken, sautéing until the onions soften, about 4 minutes. Sprinkle in the taco seasoning and add ¾ cup of water. Allow this to come to a boil before reducing to a simmer, cooking for 3-4 minutes until thickened. This step infuses the chicken with rich flavors and moisture. Remove from heat.
Step 3: Assemble the Enchiladas
Lightly spray a 9″x12″ casserole dish with cooking spray and cover the bottom with ¼ cup of enchilada sauce. This prevents sticking and lays the sauce base. Take one tortilla, fill it with about 1/4 cup of the chicken mixture, sprinkle with cheese, then roll and place seam-side down in the dish. Repeat for all tortillas, ensuring they fit snugly.
Step 4: Add Sauce and Cheese
Pour the remaining enchilada sauce generously over the tortillas, making sure to cover the edges to prevent them from drying out. Sprinkle the remaining cheese evenly on top, and cover the dish with tin foil to trap steam and cook the enchiladas evenly.
Step 5: Bake It
Bake the covered dish for 10 minutes, then remove the foil and continue baking for 20-25 minutes. At this stage, the cheese should melt and bubble, providing a visual cue for doneness. Let them cool slightly, then top with diced green onions for a fresh finish before serving.
Recipe FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas up to a day in advance. Cover and refrigerate, then bake as instructed, adding an extra 5 minutes to account for the chill.
What can I use instead of rotisserie chicken?
If rotisserie chicken is unavailable, poach or bake chicken breasts and shred them. This provides similar flavors and textures, maintaining the dish’s quick prep nature.
How can I adjust the spiciness?
The spiciness largely depends on your choice of enchilada sauce. Opt for a milder version if you prefer less heat, or spice it up with additional hot sauce or sliced jalapeños.
