Whenever we go to Costco we always pick up one of their fabulous, low-priced ($4.99) rotisserie chickens. And that always means I will shred up one of the breasts to make chicken enchiladas. Here’s my dish of 13 chicken enchiladas hot out of the oven!

Chicken enchiladas are super simple to make. John puts the tortillas over an open flame to get some char and make them supple. You could also warm them briefly in the microwave. I have a lasagna-type pan ready with a coat of salsa verde in the bottom. Each tortilla gets a bit of salsa verde first, then shredded chicken, diced onions, shredded cheese, and finally a dollop of salsa verde again. Roll them up and put them seam-side down in the baking dish nestling them against each other.

The last step is to coat the top with salsa verde, some diced onions, and shredded cheese. I cook them for 30 minutes, covered, at 350F. Then I turn the oven heat up to 425F, uncover the enchiladas, and let the top brown for around 5 minutes. You have to watch this step because you don’t want the casserole to burn.

This is always a hit at our house. Plus I managed to save 4 enchiladas for lunches!