Incredibly delicious chicken enchiladas verde is so easy to make! Instead of filling and rolling the tortillas, the ingredients are layered, casserole-style in a small baking dish. They're made simply with jarred salsa or tomatillo sauce and cooked chicken.
In a 10-inch skillet over medium heat, add oil and heat 30 seconds. Add tortillas one at a time until lightly browned, 20 seconds each. Set aside warm tortillas on a large paper towel-lined plate.
To assemble enchiladas, place 1-2 tablespoons of tomatillo sauce on bottom of an ungreased small baking dish. Place 1 tortilla on top, then top with 1/2 cooked chicken and sprinkle with 2 tablespoons cheese.
Place another tortilla on top of cheese and repeat with remaining chicken and 1 tablespoon cheese.
Place last tortilla on top, cover with remaining tomatillo sauce, and top with remaining cheese.
Place dish in oven and bake 15 minutes until cheese has melted.
Notes
Chicken Prep: For juicy, flavorful chicken, consider using a rotisserie chicken from the store.
Baking Dish: A 5x5-inch baking dish is perfect for this recipe. Grease it lightly for easy removal.