The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This recipe is the very first in our Rotisserie Chicken Series, and we are so excited about it. Rotisserie chickens are one of the most underrated, affordable staples you can bring home from the grocery store. Nearly every major store carries them, and they make weeknight dinners faster, easier, and so much more enjoyable. They’re fully cooked, incredibly versatile, and perfect for weeknight dinners! Exactly the kind of kitchen shortcut we love around here.
Our goal with this series is simple:
super easy, family-friendly recipes that give your rotisserie chicken a brand-new life.
For this one, we’re using a can of green enchilada sauce… the kind you may already have tucked in the back of your pantry, and turning it into the dreamiest, creamiest shortcut sauce with nothing more than a block of cream cheese. To save even more time, grab pre-shredded pepper jack (or sub in your favorite cheese), but we always say: cheese tastes just a little bit better if you shred it yourself!
And one important note as you cook: Taste as you go!
Depending on where your rotisserie chicken comes from and what brand of sauce you use, you may not need any extra salt. We didn’t add a single pinch!
These Shortcut Green Chicken Chile Enchiladas come together in a 9×13 pan, make plenty for a hungry family, and taste like cozy comfort with almost no effort. We hope they become a go-to in your home the way they have in ours. 🤍
Shortcut Green Chicken Chile Enchiladas
These Shortcut Green Chicken Chile Enchiladas are the definition of a weeknight win: cozy, cheesy, and built on a few smart store-bought shortcuts that taste like you spent way more time in the kitchen than you actually did. The cream cheese + green enchilada sauce combo makes the dreamiest, tangiest sauce that pulls everything together beautifully.
Ingredients
Equipment
Method
Make the shortcut sauce
- Preheat oven to 375ºF. In a medium saucepan, warm the green enchilada sauce over medium heat. Add the cream cheese and stir until fully melted and smooth. Remove from heat.
Make the filling
- In a large bowl, combine the shredded rotisserie chicken, pepper jack cheese (reserve 2–3 oz for topping), thawed corn, garlic powder, cumin, and a pinch of salt.Pour half of the warm cream-cheese enchilada sauce over the mixture and stir until everything is coated.
Prepare the baking dish
- Spread half of the remaining sauce into the bottom of a 9×9 baking dish.
Fill the enchiladas
- Working with one tortilla at a time, spoon the chicken mixture down the center and roll it up. Place seam-side down in the pan.Continue until all filling is used. If anything is left in the bowl, scatter it over the top.
Add sauce + cheese
- Pour the last of the reserved sauce over the enchiladas. Sprinkle with the remaining 2–3 oz pepper jack (or Mexican blend/Monterey Jack).
Bake
- Bake at 375°F for 25–30 minutes, or until the cheese is melty and the edges are bubbling.
Finish + serve
- Top with red onion, cilantro, avocado, or any favorite garnishes. Serve warm!
Notes
Be sure to taste for salt! Because of the brand of chicken and sauce we used we did not need to add any extra. Beans, sautéed onions, peppers, etc would also work well inside the mix! If you aren't a fan of corn tortillas you could use 8-10 medium flour tortillas instead!
