Prep 20 mins
Cook 15 mins
Sort of a burrito, kind of an enchilada, this one is very easy. Make sure you use really good tomatillo salsa. By Raquel Pelzel.
- 2 1⁄2 cups shredded rotisserie cooked chicken (a little more than half a chicken)
- 1 lime, juice of (about 3 tablespoons)
- 1 1⁄2 cups tomatillo salsa
- 1 jalapeno, minced (about 1 tablespoon)
- 3 tablespoons chopped cilantro, plus extra for garnish
- 1⁄2 small red onion, minced
- 4 flour tortillas
- 4 slices asadero cheese (about 4 ounces) or 4 slices provolone cheese (about 4 ounces)
- Heat oven to 450°F.
- Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
- Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends.
- Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.
- Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño.
- Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.
In one word, I would have to say "EXCELLENT"!!! I did substitute Chunky Med. Salsa for the tomitillo sauce, and we loved it!
WOW-I loved this recipe!! I used homemade salsa instead of tomatillo sauce-only because I'm a novice. Great flavor and it was a hit! Thanks!
Scrumdiddlyumptious!! I had some tortillas to use up and this just fit the bill. Very easy and super tasty. I left out the jalapeno and used Medium Salsa Verde. The leftover one was just as tasty cold for lunch the next day :) Thanks, sweetie.