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Chicken
Tomatillo and Rotisserie Chicken Enchiladas
Recipe

23 INGREDIENTS • 15 STEPS • 1HR 15MINS

Tomatillo and Rotisserie Chicken Enchiladas

5
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.
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Feygin Foodie
Hi, I'm Eugene. I'm a Chicagoland food explorer that loves to cook, travel and try food!
https://feyginfoodie.com/
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.
1HR 15MINS
Total Time
$4.86
Cost Per Serving
Ingredients
Servings
6
US / Metric
Tomatillo Salsa
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
Tomatillo
1 lb
Tomatillo
husked
White Onion
1
White Onion, quartered
Garlic
6 cloves
Garlic
Jalapeño Pepper
2
Jalapeño Peppers
Ground Cumin
1/2 Tbsp
Ground Cumin
Salt
1 tsp
Salt
Fresh Cilantro Leaf
1/2 cup
Chopped Fresh Cilantro Leaf
Lime
1/2
Lime, juiced
Chicken Enchilada
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
White Onion
1/2
Medium White Onion
Garlic
6 cloves
Garlic
Ground Cumin
1/2 Tbsp
Ground Cumin
All-Purpose Flour
1/4 cup
All-Purpose Flour
Chicken Stock
2 cups
Chicken Stock
Rotisserie Chicken
1
Rotisserie Chicken, deboned, shredded
Flour Tortilla
10
Large Flour Tortillas
Monterey Jack Cheese
1 1/2 cups
Monterey Jack Cheese
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Fresh Cilantro Leaf
to taste
Chopped Fresh Cilantro Leaves
Garnish
Sour Cream
to taste
Sour Cream
optional
Avocado
to taste
Sliced Avocados
optional
Lime
as needed
Limes
cut into wedges
optional
Nutrition Per Serving
VIEW ALL
Calories
954
Fat
54.1 g
Protein
67.0 g
Carbs
54.2 g
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Tomatillo and Rotisserie Chicken Enchiladas
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Feygin Foodie
Hi, I'm Eugene. I'm a Chicagoland food explorer that loves to cook, travel and try food!
https://feyginfoodie.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
On a baking tray lined with foil, combine Tomatillo (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 Leaf (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 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).
step 15 Garnish with more Fresh Cilantro Leaves (to taste), Sour Cream (to taste), Avocados (to taste), and Limes (as needed).
Tags
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Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Mexican
Vegetables
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