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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 2 12 cups shredded rotisserie cooked chicken (a little more than half a chicken)
- 1 lime, juice of (about 3 tablespoons)
- 1 12 cups tomatillo salsa
- 1 jalapeno, minced (about 1 tablespoon)
- 3 tablespoons chopped cilantro, plus extra for garnish
- 12 small red onion, minced
- 4 flour tortillas
- 4 slices asadero cheese (about 4 ounces) or 4 slices provolone cheese (about 4 ounces)
Method
- Heat oven to 450F.
- 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 jalapeno, 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 jalapeno.
- 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.
