Sure, you could host another taco night for friends. (We hear you make a mean guacamole.) But we have three words for you: green chicken enchiladas. They’re as easy as can be to make, and even easier if you have a rotisserie chicken in your fridge. Rally a few pals to help roll up the tortillas, then smother the enchiladas in green sauce, which is lighter and brighter than the usual red variety. Top with a generous amount of cheese, bake and dig in.
Now, where’s that margarita?
Extra-virgin olive oil
1 small yellow onion, chopped
2 garlic cloves, chopped
1½ cups store-bought green enchilada sauce
6 to 8 flour tortillas (we used fajita-size)
2 to 3 cups shredded chicken
1 cup shredded cheese (such as a Mexican blend)
Chopped red onion, sliced jalapeño, sour cream, avocado and chopped cilantro, to serve (optional)
1. Preheat the oven to 350°F.
2. Heat a few tablespoons of olive oil in a medium skillet over medium heat. Add the onion and garlic and cook until soft and fragrant, about 5 minutes. Season with salt; add the shredded chicken and stir to combine.
3. In a medium baking dish, add about half of the enchilada sauce (no need to be precise). Working with one tortilla at a time, coat both sides of the tortilla with some of the sauce, then add a few tablespoons of the chicken mixture to the center. Top with cheese and roll up; repeat with the remaining tortillas, adding more sauce to the dish as needed and nestling the enchiladas into the dish. Try to reserve about ½ cup cheese for the top.
4. Pour any remaining enchilada sauce over the tortillas, then top with the reserved cheese. Bake until the cheese is melted and starting to brown, 20 to 25 minutes.
5. To serve, garnish with chopped red onion, sliced jalapeño, sour cream, avocado and chopped cilantro, as desired.