I love these simple enchiladas! They are made with fresh roasted tomatillos, rotisserie chicken and lots of cheese.
Ingredients
- 1 rotisserie chicken, shredded
- 1 pound tomatillos, skins removed
- 1 jalapeno pepper, stem removed
- 1 small white onion, quartered
- 1 lime, juiced
- 1 cup cilantro, chopped
- 3 cloves garlic, peeled
- 2 tablespoons Jalapeno Fused Extra Virgin Olive Oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 10 flour tortillas
- 2 cups Monterey jack cheese
- Rice, Quick Black Beans, sour cream and extra lime and cilantro for serving
Instructions
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Heat oven to 400 degrees.
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Add the tomatillos, onion, garlic and jalapeno to a sheet pan. Toss with oil, cumin, coriander, and salt. Roast for 10 minutes until soft. Transfer to a food processor or blender. Add lime juice and cilantro. Blend until mostly smooth. Transfer to a shallow bowl.
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Toss the shredded chicken with 1 cup of the tomatillo salsa and 1 cup of cheese.
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Increase the oven to 425 degrees.
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Spoon a bit of the salsa to a baking dish. Dip a tortilla shell in the salsa, then add a spoonful of the chicken mixture. Roll and place in the baking dish. Repeat with all the tortillas then top with the rest of the salsa and cheese.
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Cover with foil and bake for 30 minutes. Remove the foil and increase the temp to 450 degrees. Bake for another 10-15 minutes until the cheese is golden brown.
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Serve with sour cream, rice, beans and more cilantro and lime.
Note:
If you don’t have a rotisserie chicken you can roast bone in chicken breasts and thighs. Just drizzle with olive oil and season with salt and pepper then roast at 425 degrees for 35-45 min.
Takes 60 minutes
Serves 4-6
