• 1 rotisserie chicken, shredded
  • 1½ cups Mexican blend cheese
  • 1 (8 ounce) bag frozen roasted pepper blend
  • 10 (10-inch) flour or warmed corn tortillas
  • 2 (12 ounce) jars salsa verde
  • Mexican crema, loosen with water if needed
  • Cilantro, chopped


  1. Prepare the enchiladas. In a bowl toss the chicken with 1 cup of cheese, frozen pepper blend, half a jar of salsa verde and season with salt and pepper. Pour the other half jar of salsa verde into the bottom of a 13×9 baking dish. Put about ½ cup of the chicken mixture into each tortilla and wrap them it like a cigar (leaving the ends open) and place into the baking dish, seam side down.
  1. Bake enchiladas. Preheat oven to 375° F. Pour the other jar of salsa over the enchiladas and sprinkle the remaining cheese over top. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 minutes more.
  1. Garnish. Drizzle over Mexican crema and sprinkle with cilantro.