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Chicken Enchiladas with Tomatillo Sauce
This has been a go-to recipe of our for years. It is tailgate friendly and always a winner. Even better, pair it with our Corn Salsa!

Rotisserie chicken
30 Corn Tortillas (We prefer Mission)
3 Jars Tomatillo Salsa (We prefer Frontera Foods)
½ cup oil
Mexican Four Blend Cheese
1 – red pepper
1 – green pepper
1 – white onion
Bunch of cilantro


Chop & Saute; red pepper, green pepper and white onion

Once the veggies are cooked (i.e., the onion looks clear) turn off the heat and mix in ½ bunch of chopped cilantro.

Pull all the white and dark meat off the chicken, place in a bowl, throw out the skin.
Heat ½ cup of oil and 2 cups of tomatillo salsa in a saucepan to soften tortillas. 
Once heated submerge each tortilla for a couple of seconds. 
After every 5 tortillas, place a paper towel in between them so they don’t stick to each other.
Once the tortillas are softened, fill each one with the equivalent of 2 TB. of chicken, 2 TB of the pepper/onion sauté and 2 TB of Mexican Four Blend Cheese. 

Wrap tortillas and place in a 13x9 pan. 

You should end up with two rows of enchiladas and use up all the chicken and veggie mix.

Pour another 1 ½ cups of tomatillo salsa over the enchiladas and sprinkle heavily with cheese.

Cover in foil and cook at 350 degrees for 45 – 50 minutes. Cool and serve with guacamole or corn salsa!


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