A delicious meal on the table in 40 minutes!
The combination of green chiles, tomatillo, and lime juice make this dish sing with flavor. I cheat and used rotisserie chicken because it’s already seasoned, cooked, and ready to be shredded which makes this meal oh so simple. If you cannot find the Mexican melting cheese you can substitute it for a block of Monterrey Jack. I do not recommend buying the pre-shredded, however, as it does not have the same melting properties as a block of cheese. You can also swap out the corn tortillas with flour tortillas if preferred.
2 C Rotisserie Chicken Breasts-Shredded
10 Corn Tortillas
2 C Mexican Melting Cheese Plus ½ C for Topping
2 T Butter
2 T Flour
2 C Chicken Stock
1/4 C Sour Cream
1 4oz Can Mild Green Chiles
1 Small Tomatillo
Juice of 1 Lime
Salt and Pepper to taste
In a small sauce pan fill with water and boil the tomatillo with the paperskin off for 10 minutes
Add shredded chicken and 2 cups of cheese in a bowl and set aside
Wrap tortillas in damp paper towel and microwave for 15 seconds until they are warm and pliable
Add 2 tablespoons of filling on the edge of the tortilla and roll
Add to a lightly greased casserole dish
In a large saute pan add butter and heat on medium heat
Once butter has melted add the flour and stir until combined
Cook for 2 minutes (doing this ensures the raw flour taste is gone)
Carefully add in the chicken stock and whisk out any lumps
Stir until thickened
Add tomatillo, green chiles, and lime juice in food processor and blend until a slightly chunky salsa like consistency forms
Add the green chile mixture to the chicken stock and stir to combine
Remove from heat and stir in sour cream
Season to taste
Carefully pour sauce on rolled tortillas
Sprinkle with remaining ½ cup of cheese
Cover with tinfoil
Bake at 375 for 25 minutes
Garnish with fresh cilantro and serve immediately
Cooking with Love ❤️ 