Mexican · serves 4 · about 50 minutes
Soft tortillas rolled around shredded chicken and bathed in a bright, tangy tomatillo-serrano salsa, then blanketed with crema and cheese.
Ingredients
- 12 corn tortillas
- 3 cups cooked shredded chicken
- 1.5 lbs tomatillos, husked
- 2 serrano chiles
- 1/2 white onion
- 2 cloves garlic
- 1/2 cup cilantro
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 1/2 cup crema and crumbled cheese
Method
- Boil the tomatillos, serranos, onion, and garlic 10 minutes, then blend with cilantro and Iberia Adobo into a smooth green salsa.
- Simmer the salsa in Iberia Olive Oil for 5 minutes to deepen the color.
- Lightly fry each tortilla in oil to soften, then dip in the warm salsa.
- Fill with shredded chicken, roll, and arrange in a baking dish.
- Pour the remaining salsa over the top.
- Finish with crema and cheese; broil 3 minutes until bubbling.