Chicken Enchiladas

If Tyler Florence (from the Food Network) can use rotisserie chicken for his enchiladas, so can I!  So, tonight I used a lot of shortcuts, but the end result was delish.

Gather up all the ingredients--shortcuts!  Shredded chicken from a purchased rotisserie chicken, canned chopped green chiles, canned salsa verde, and some whole wheat flour tortillas.  Corn tortillas can be used as well, but I find that they fall apart and kind of crumble in the end product.  Seasonings include smoked paprika, chili powder, and cumin.

Shredded chicken, chopped green chilies, and seasonings go into the bowl.

Mix it up and then add some shredded cojack cheese.

Line an aluminum baking pan with foil for easy clean up.  Then pour in a can of the salsa verde.

Heat a skillet on medium heat.  Drizzle in a little oil, and when it's hot cook the flour tortillas one by one until they are warm and soft.  This can be done in the microwave as well, but I like doing it in the skillet with a little oil.

Time to fill and roll the enchiladas.  Place a tortilla in the baking pan, add a couple of heaping tablespoons of the chicken filling and get ready to rock and roll.

As the enchilada is rolled up, drag it through the salsa verde for extra flavor.

Keep rolling until the baking pan is filled up and the enchiladas are lined up like little soldiers!  Pour some more salsa verde down the center of the enchiladas, then add some grated cheese.  Cover and bake at 350 degrees for 30 - 45 minutes.

Get some toppings ready, not necessary, but nice!  Salsa, sour cream, and shredded lettuce.

When the enchiladas are hot, remove the cover and turn on the broiler to get the cheese all bubbly. Get 'em out and get ready to eat.  I made Homestyle Spanish rice for a side dish.  (November 2011 blog).

Serve and enjoy!