This dinner can be made easily using some convenience products. John shredded some rotisserie chicken while I sautéed onions, garlic, and chopped jalapeño peppers. I combined the chicken with the veg and added some jarred salsa verde and shredded cheese. John cooked the tortillas in a little spray until they were pliable and I rolled them around the chicken mixture. They went into a baking dish that had a coating of salsa verde on the bottom. A little more salsa verde on the top and a sprinkling of shredded cheese and they were ready to go in a 375F oven for 15 minutes.

I had a pack of shredded cabbage and added some spicy tomato salsa, cumin, plain yogurt and a couple of tablespoons of light mayonnaise to it. After tasting it I adjusted salt and pepper levels.

Sure, you could cook your own chicken, make your own salsas, and shred a head of cabbage but using already prepared items makes chicken enchiladas an easy weeknight dinner. And it was pretty tasty besides!