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Weeknight Enchiladas Verde

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If you don’t care for cilantro and spicy things, or if you’re opposed to green foods in general, here’s your hall pass – you’re excused for today.  The rest of you, please remain in your seats for the duration of the ride.

For as simple as these enchiladas are to make, I am absolutely blown away by how delicious they are.  Truly.  I’m mad for them, I tell you!  MAD!!  A couple beautiful aspects of the dish:  Sendik’s has already done the dirty work of roasting a perfectly good chicken for you.  Also the sauce, which tastes bright and lovely and totally homemade, is nothing more than two cans of enchilada sauce and a hefty bunch of fresh cilantro, pureed in the blender to an irresistible, gorgeous green.  If you like it hotter, toss in a jalapeno for good measure.   I might try that next time.Man alive, these are some good eats.  Although I call them ‘weeknight enchiladas’, they’d be a lovely entree at any Mexican themed dinner party, especially if you’re a no-fuss kind of entertainer.

I just downed the photo shoot.  burp.   S’cuse me.

Serves: 4-6
Source:  allrecipes.com

2 – 10 oz. cans green enchilada sauce (LaPreferida is on sale, I used the Medium Green Chile)
1 ¼ c. fresh cilantro, chopped (I just used one bunch and saved out a small chunk for garnish)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 ½ c. shredded Mexican cheese blend
12 (6”) corn tortillas (corn are traditional, but LaPreferida FLOUR tortillas are on sale if you’d like to use them instead – but they’d be more like burritos)

Preheat the oven to 400.  Grease a 13×9” baking dish.  Puree enchilada sauce and 1 cup cilantro in blender until smooth.  Combine 1 cup enchilada sauce mixture, chicken, and 1 ½ cups cheese in large bowl and toss to combine.  Season with salt and pepper.

Wrap tortillas in clean kitchen towel and microwave until pliable, 30-60 seconds.  Top each tortilla with ¼ cup chicken mixture and roll tightly.  Arrange, seam side down, in prepared baking dish.  Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese.  Bake until cheese is melted and enchiladas are heated through, 15 – 20 minutes.  Sprinkle with remaining cilantro.  Serve, passing remaining sauce at table.
*NOTE*  LaPreferida Spanish Rice is on sale too; we had this alongside the enchiladas, along with a simple romaine salad (romaine is on sale as well).


Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

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