This is one of my favorite ways to reinvent rotisserie or leftover chicken. This weeknight favorite is excellent if you’re a meal prepper, and the homemade tomatillo salsa is awesome even on its own served with tortilla chips.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 55 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound fresh tomatillos, husks and stems removed, coarsely chopped
- 3 jalapeños, halved, seeded, and coarsely chopped
- Juice of 1 lime
- 1/2 cup packed fresh cilantro leaves and stems, plus more for garnish
- Kosher salt and freshly ground black pepper
- Pinch sugar
- Nonstick cooking spray, for the baking dish
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons ground cumin
- 3 cups skinned and shredded rotisserie chicken
- 2 cups crumbled queso fresco, plus more for garnish
- One 8-ounce carton sour cream
- 3 to 4 cups shredded Monterey Jack cheese
- 10 soft taco-size flour tortillas
- Chopped red onion for garnish, optional
Instructions
- Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
- For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
- Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
- Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
- Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1019 |
| Total Fat | 68 g |
| Saturated Fat | 29 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 5 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 169 mg |
| Sodium | 1449 mg |
Reviews
I am going to make this this week for sure it I wish I knew this last week when I did some rotisserie chicken I threw away over half of it
Can you make ahead and freeze? If so, does the recipe need altered?
Very good. I used 1 Anaheim & 2 jalapeños, was delicious. Thank you.
Delicious! As Miss Brown’s name implies
Great dish! I used low carb flour tortillas and had no issues. Actually made 12 with regular sized tortillas and split it up to freeze. I grow tomatillos so loved using up the ones I had in the freezer.
YUM! First time ever making salsa. It was very good. I did half the pan of enchiladas with fresh corn tortillas for my hubby and the other half with fresh flour tortillas. The flour tortillas didn’t come out gummy like some mentioned might happen – maybe I didn’t put a thick enough layer of salsa on the bottom of the pan. My family loved this recipe. I did have to add a little extra seasoning but I also may have used more chicken. I didn’t measure it. The only drawback is the recipe is somewhat time consuming to make. Served this with pinto beans and a salad.
Love the salsa. Quick and easy.
Flour tortillas get gummy when baked with any kind of sauce. Just think of it. Flour doesn’t hold up to anything wet. That’s why they’re used when you want to sear them, like when making quesadillos. They’re not sitting in a sauce, falling apart and getting gummy. Enchiladas should always be made with corn tortillas.
The salsa was easy to make and I have been wanting to learn how to make a green salsa. I would leave the seeds next time in the jalapeños but my kids had to eat too.
Great recipe but there not enchiladas, they’re encharittos. Enchiladas are made with corn tortillas. Green chilis would be something missing from the salsa verde.