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.
- 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
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.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.