John and I made this casserole of enchiladas and baked them before 9 AM. What a pleasure to have this completely made before the hot weather invaded the kitchen! All I had to do at dinner time was to make the salad. We each microwaved our own enchiladas. They took one minute a piece.

To construct the enchilada casserole John passed the corn tortillas over the flame on the stove to make them pliable. I cupped the tortilla in my palm and filled it with a teaspoon of jarred salsa verde. Then a layer of chopped onions followed by a small handful of shredded chicken from a rotisserie chicken, and then some shredded cheese. Finally I put an additional teaspoon of salsa verde on top. I rolled the tortillas closed and put them seam side down in a 9” x 13” glass pan which had a skim coat of salsa verde in the bottom.

Before I put them in a 350F pre-heated oven I spread the remaining cheese, onions, and salsa verde on top. The enchiladas baked for 30 minutes covered and an additional 15 minutes uncovered.

Chicken enchiladas are a family favorite and they definitely did not disappoint when we reheated them later in the day. A salad was all that was needed to complete the dinner.