Easy Chicken Enchiladas

Bottled green salsa and rotisserie chicken are the shortcut ingredients in these hearty, yet mild enchiladas. Just a simple splash of fresh lime juice perks up the flavor of the bottled salsa.

One online reviewer claims that these are the “best chicken enchiladas I've had, home-made or restaurant. Ooey-gooey, delicious and best of all, simple.”

If you're looking for an easy Mexican main dish recipe, try these creamy chicken enchiladas. Eight ingredients and a few minutes of prep time are all you need to get these enchiladas baking away in the oven.

These chicken enchiladas get their earthy flavor from roasted New Mexico chiles. You can use rotisserie chicken for the filling, plus you can bake the enchiladas and freeze for up to a month.

This lightened version of chicken enchiladas from Cooking Light will satisfy your craving for a cheesy Tex-Mex dish but isn’t as high in fat and calories as a traditional enchilada recipe.

To make this recipe ahead, prepare the filling and assemble the enchiladas, then chill overnight or freeze up to one month. Once they are baked, then you add the toppings of your choice.

You can freeze the chile mixture and filled tortillas separately up to 1 month and thaw in the refrigerator overnight before you’re ready to bake. Then just prepare and bake as directed in the recipe.