Chicken enchiladas are a real favorite at our house. Most of what needs to be done is prep and assembly. I shred rotisserie chicken and lay down a line in a tortilla that has been softened in the oven. To that I add a little cheese, onion, and salsa verde. I buy the salsa verde in a jar. It covers the bottom of a 9 x 13 dish, I put it in each enchilada, and top the whole dish of 12 enchiladas with a layer of salsa verde. The enchilada casserole goes into a 350F oven for about 20 minutes until all components are warmed through and the cheese melts.
As a side I made a slaw which has a dressing of light mayonnaise and spicy tomato salsa. Since I did not have quite enough cabbage, I also used some shredded kale (from Trader Joe’s) onions, and carrots. It is surprisingly good and goes well with the enchiladas.