Serve: 2 Prep: 10m Cook: 20m
- 2 1/2 cups shredded rotisserie chicken (a little more than half a chicken)
- Juice of 1 lime (about 3 tablespoons)
- 1 1/2 cups tomatillo salsa *
- 1 jalapeño, minced (about 1 tablespoon)
- 3 tablespoons chopped cilantro, plus extra for garnish
- 1/2 small red onion, minced
- 4 - 5 flour tortillas
- 4 - 5 slices asadero or provolone cheese (about 4 ounces)
- *Make sure you use really good tomatillo salsa; I really like the Herdez brand of Salsa Verde (tomatillo salsa), while others in my family like Goldwater’s Salsa.
- Heat oven to 450°F. 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 jalapeño, 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 jalapeño.
- 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.