10-minute chicken enchiladas verde

Prep Time: 2 minutes

Cooking Time: 8-10 minutes

Serves: 4


  • About 2 cups (250 g) leftover rotisserie chicken
  •  1 Tbsp. (2.6 g) taco seasoning
  • 6 pickled sliced jalapenos, chopped (or to taste)
  •  ½ cup (125 mL) sour cream
  • 1 ½ cup (375 mL) pre-made salsa verde sauce
  • 2 tsp. (10 mL) Tabasco® Green sauce
  • 8-12 corn tortillas
  • 1 cup (113 g) grated Monterey Jack cheese
  • 1/3 cup (50 g) feta cheese, crumbled

Optimal Garnishes:

  •  Roasted pumpkin seeds
  •  Chopped raw onions
  •  Chopped cilantro
  • Chopped tomatoes
  •  Sour cream
  •  Tabasco® Green sauce


  • Combine cooked chicken with taco seasoning and chopped pickled jalapenos.
  • Combine sour cream, salsa verde and Tabasco® Green sauce.
  • Heat corn tortillas in microwave for 30 seconds if they tend to break.
  • Pour half the sauce at the bottom of your microwave-safe gratin dish (I used a 7×9 one).
  • Fill each tortilla with some of the chicken mixture and align with the sauce in the gratin dish.
  • Cover with the rest of the sauce, then all the Monterey Jack cheese and the crumbled feta.
  • Heat in microwave at HIGH for 8-10 minutes or until the cheese is melted and bubbly, and the chicken is heated up.
  • Serve with your choice of optional garnishes.