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RECIPE
23 INGREDIENTS 15 STEPS 1hr 15min

Tomatillo and Rotisserie Chicken Enchiladas

5.0
2 Ratings
These Tomatillo and Rotisserie Chicken Enchiladas are so cheesy and delicious. They are made with spicy and tangy green salsa made from jalapeños and tomatillos.
Tomatillo and Rotisserie Chicken Enchiladas Recipe | SideChef
These Tomatillo and Rotisserie Chicken Enchiladas are so cheesy and delicious. They are made with spicy and tangy green salsa made from jalapeños and tomatillos.
It's all about finding the balance of fitness, travel, and food exploration with a twist.
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It's all about finding the balance of fitness, travel, and food exploration with a twist.
https://feyginfoodie.com/
1hr 15min
Total Time
$4.70
Cost Per Serving

Ingredients

Servings
6
US / METRIC

Tomatillo Salsa

2 Tbsp
Extra-Virgin Olive Oil
1 lb
1
White Onion , quartered
6 cloves
1/2 Tbsp
Ground Cumin
1 tsp
1/2 cup
Chopped Fresh Cilantro Leaves
1/2
Lime , juiced

Chicken Enchilada

1 Tbsp
Extra-Virgin Olive Oil
1/2
6 cloves
1/2 Tbsp
Ground Cumin
2 cups
Chicken Stock
1
Rotisserie Chicken , deboned, shredded
1 1/2 cups
Monterey Jack Cheese
to taste
Freshly Ground Black Pepper
to taste
Chopped Fresh Cilantro Leaves

Garnish

to taste
(optional)
to taste
Sliced Avocados
(optional)
as needed
cut into wedges
(optional)
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Nutrition Per Serving

VIEW ALL
CALORIES
965
FAT
54.1 g
PROTEIN
67.5 g
CARBS
56.9 g

Author's Notes

For TortillaLand® Fresh Ready to Cook Tortillas:

1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.

2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.

3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
On a baking tray lined with foil, combine Tomatillos (1 lb) , White Onion (1) , Garlic (6 cloves) , and Jalapeño Peppers (2) .
Step 3
Drizzle with Extra-Virgin Olive Oil (2 Tbsp) and roast for 20 minutes.
Step 4
Transfer everything to a food processor, with Ground Cumin (1/2 Tbsp) , Salt (1 tsp) , Fresh Cilantro Leaves (1/2 cup) and Lime (1/2) , and pulse.
Step 5
Heat Extra-Virgin Olive Oil (1 Tbsp) in a saucepan over medium heat. Add White Onion (1/2) and cook for about 5-7 minutes.
Step 6
Add in Garlic (6 cloves) and Ground Cumin (1/2 Tbsp) , then cook 1 minute more.
Step 7
Sprinkle some All-Purpose Flour (1/4 cup) and stir, then gradually add the Chicken Stock (2 cups) , stirring vigorously the entire time, letting it simmer until sauce thickens.
Step 8
Turn off heat, add half of the roasted tomatillo salsa, some Fresh Cilantro Leaves (to taste) , and fold in the Rotisserie Chicken (1) . Season with Freshly Ground Black Pepper (to taste) .
Step 9
Reduce the temperature of the oven to 350 degrees F (180 degrees C).
Step 10
Cover the bottom of a large baking dish with some of the reserved tomatillo salsa.
Step 11
Put a scoop of the shredded chicken-enchilada mix on top of a TortillaLand® Flour Tortillas (10) followed by a sprinkle of Monterey Jack Cheese (1 1/2 cups) .
Step 12
Fold the tortilla over the filling and roll like a cigar to enclose it. Place the stuffed tortilla in the baking dish and repeat.
Step 13
Pour over more of the salsa and top with the remaining shredded cheese.
Step 14
Bake uncovered for about 30 minutes until bubbly and cracked on top.
Step 15
Garnish with more Fresh Cilantro Leaves (to taste) , Sour Cream (to taste) , Avocados (to taste) , and Limes (as needed) .
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Nutrition Per Serving
Calories
965
% Daily Value*
Fat
54.1 g
69%
Saturated Fat
17.9 g
89%
Trans Fat
0.0 g
--
Cholesterol
262.7 mg
88%
Carbohydrates
56.9 g
21%
Fiber
4.5 g
16%
Sugars
6.9 g
--
Protein
67.5 g
135%
Sodium
2571.8 mg
112%
Vitamin D
0.2 µg
1%
Calcium
618.2 mg
48%
Iron
5.3 mg
29%
Potassium
414.9 mg
9%
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