These chicken enchiladas are always a hit at our house. I start by shredding some rotisserie chicken. In the oven I warm some corn tortillas so they are pliable. I put some shredded chicken in each tortilla, a sprinkling of feta (queso fresco would be more authentic) and chopped white onion, plus a spoonful of jarred salsa verde. The rolled, stuffed tortillas go into a 9×13 baking dish that has the salsa verde covering the bottom of the dish. The rest of the jar of salsa goes over the top along with cilantro, any leftover feta, and a chopped Serrano chile. Bake at 350F for 30 minutes.

Along with the easy enchiladas I also make easy spicy black beans. In a pot heat two drained and rinsed cans of black beans and one can of original Rotel. Add some of the chopped onion, a teaspoon of cumin, a dash of salt, and some chopped cilantro. Warm through.

Easy, quick, healthy, and tasty!