Some nights just need to be filled with cheesy goodness, so I’m glad you’re here to make that happen. Tonight. Or tomorrow night. Cheeeeese cheese cheese cheese cheese. Alright lets get started.
This all started when I was super duper lazy to make dinner. So we went out to eat, and then I came home and made this. No you guys, I didn’t eat TWO dinners. I made it so that I could have something to bring to work for lunch. Sheesh! But I may or may not have snuck an enchilada into my tummay the night I made these. I had to make sure they were good!
Oh, they were good. Superrrrrrr spicy though. Like it was hard to eat a full enchilada it was so spicy. But, thankfully I figured out why and I’ll steer you into a less spicier version for all of you spicy scaredy cats.
I’m not a huge red enchilada sauce fan. I mean, I won’t turn them down because of course I love a good old fashioned enchilada. But if I have the choice I’m going green. Excuse me, verde.
A lot of the ingredients in this recipe you might already have, which means one less trip to the grocery store (yay!). AND, if you don’t cover these little babies in cheese they are actually pretty healthy. Win.
Let’s just say this was a night I totally blocked out the fact that summer (aka bathing suit season) is rapidly approaching, and got a little overzealous with the cheese. Oops.
- - 15 oz. jar of green salsa (choose a mild or medium if you don’t want these spicy)
- - 2.24 oz. can of diced black olives
- - 2½ cups of shredded, rotisserie chicken
- - 6 corn tortillas
- - 1¼ cups shredded raw milk, white cheddar cheese
- - 1 green bell pepper, diced
- Preheat the oven to 350 degrees
- In a medium bowl, mix together the olives, chicken, green bell pepper, and ¼ cup of the green salsa. Set aside.
- In a 9″ x 17″ baking dish, spread a layer of the green salsa. Use a spoon to spread out evenly on the bottom of the dish.
- Over medium heat, warm one tortilla at a time so that it’s more pliable to work with. Spoon a generous amount into the tortilla in your hand, roll it up, and place seam side down into the baking dish. Repeat until you use up all of the tortillas and chicken mixture.
- Spread a ½ cup (or more depending on how “wet” you want your enchiladas) over the top of your enchiladas. Top with cheese.
- Place in the oven and bake until cheese is fully melted and begins to lightly brown (about 30-35 minutes).
- Make sure your enchiladas don’t burn! Keep a close eye on them and check to see their status every 10 minutes.