I used store-bought salsa verde and store-bought rotisserie chicken (with no salt added) to make this recipe super easy. Most of your time is put into warming the corn tortillas, rolling them up with chicken filling and arranging them in the baking dish. Then you are done! The enchiladas are ready to bake and serve.

I made the Chili Gravy tonight for our own enchiladas and they were GREAT. My husband thinks this is the best recipe I have used in years, and I have to agree. I used hot smoked paprika because we like things quite spicy, but otherwise followed the recipe for the gravy to the letter. Thank you so much for a wonderful addition to our dinner repertoire!




Carlos O Kellys Enchiladas San Carlos Recipe