Roasted Tomatillo Enchiladas

I love these simple enchiladas! They are made with fresh roasted tomatillos, rotisserie chicken and lots of cheese.

Ingredients

• 1 rotisserie chicken

• 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 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

1. Heat oven to 400 degrees.

2. 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.

3. Remove the chicken from the bones and shred with two forks. Toss the chicken with 1 cup of the tomatillo salsa and 1 cup of cheese.

4. Increase the oven to 425 degrees.

5. 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.

6. 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.

7. 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