Kitchenability Blog
02.01.2016
Chicken Enchilada Recipe with Tomatillo Sauce
This is a different take on a typical chicken enchilada recipe. It takes no time at all to make, so it’s super easy for a quick work-week dinner. Plus, it’s gluten free, so it’s a great recipe to have in your arsenal in case you have dinner guests with food allergies.
Once I plate the enchiladas, I like to top them off with a little extra cheese and a dollop of sour cream.
Enjoy!
Note: This recipe was originally posted on my blog at Parade Magazine.
Chicken Enchiladas with Tomatillo Sauce
Author: Nisa Burns Cochran
Prep time:
Cook time:
Total time:
Ingredients
- 1 rotisserie chicken
- 7 tomatillos, chopped
- 1 yellow onion, diced
- 5 large corn tortillas
- 1½ cups Mexican cheese, shredded
- ½ tsp chili powder
- ½ tsp red pepper flakes
Instructions
- Preheat oven to 375 degrees F.
- Pick rotisserie chicken apart and place all the meat in a large bowl.
- Chop tomatillos and dice the onion. Then, place both in a food processor. Blend mixture till it reaches a smooth consistency.
- Pour ½ of the tomatillo sauce in with the chicken, then sprinkle in ½ cup of the Mexican cheese, as well as the chili powder and red pepper flakes. Mix well.
- Place a scoop of the chicken mixture in the center of each corn tortilla. Roll up tortillas and place in a casserole pan. If there is any leftover chicken mixture, spread it out evenly on top of the tortillas.
- Pour the rest of the tomatillo sauce on the top of the tortillas, and sprinkle with the remaining 1 cup of Mexican cheese.
- Place in the oven for 20 minutes.
Photo: Nisa Burns Cochran
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gonna try this one