This recipe uses a pre-cooked rotisserie chicken making it perfect for a weeknight meal. Quick and easy and so delicious with our Salsa Verde Simmer Sauce.
4 cups shredded rotisserie chicken
1 jar Sutter Buttes Salsa Verde Simmer Sauce, divided
1/2 cup chopped fresh cilantro
3 cups shredded Monterey Jack Cheese, divided
Sutter Buttes Himalayan Pink Salt and black pepper to taste
8 (8-inch) flour tortillas, warmed
1/4 cup sour cream
Preheat the oven to 375 degrees. Grease a 9″ x 11″ baking dish and set aside. In a large bowl combine shredded chicken, 1/3 cup Salsa Verde and cilantro. Stir in 1 1/2 cup shredded cheese and season with salt and pepper to taste.
To assemble enchiladas, lay tortilla on flat surface and spoon 1/2 – 2/4 cup of chicken mixture into the center. Roll tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas. Top enchiladas with the rest of the salsa verde and remaining shredded cheese. Bake in pre-heated for for 35-40 minutes, until bubbly. Serve immediately, topped with dollops of sour cream and shredded lettuce on the side.