In the summer, we grow tomatillos in our garden. In the winter, we have to get the bright, citrus-y flavor of salsa verde from a jar — either that we canned or someone else canned for us. In any event, this tray of tomatillos, chicken, tortillas, and cheese has become a go-to in our house, a meal that elicits cheers when it’s set on the table. Feel free to play around with the herbs and toppings: add cilantro, subtract sour cream, substitute different cheeses. Here’s to hoping you make this recipe a home-run in your house too.
Recipe inspired by Once Upon a Chef.
- 1 pound boneless chicken
- 2 tsp. ground cumin
- 1 1/2 tsp. Hungarian paprika
- 1 tsp. refined sea salt
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, diced
- juice of 1/2 lime
- 12 ounces cheese (cheddar, Gruyere or Monterey Jack are all good choices), shredded and divided
- 16 ounces salsa verde (homemade or from a jar)
- 6 12-inch flour tortillas
- toppings of choice, such as cilantro, parsley, sour cream and/or avocado
- Rub chicken all over with cumin, paprika and salt.
- Heat oil in cast iron skillet. Sauté chicken in oil, heating until outsides are browned and insides are no longer pink. Turn often for even cooking. Set aside.
- Add onions to pan. Sauté until soft. Remove pan from heat.
- When chicken has cooled, shred it into bite-sized pieces. Stir together chicken, onions, lime juice and 2 cups of shredded cheese in large bowl.
- Preheat oven to 400 F. Spread thin layer of salsa verde on bottom of 9×13 baking dish.
- Pour 3/4 cup salsa verde into pie plate. Submerge one tortilla into salsa-filled plate. Turn it over and submerge the other side.
- Place chicken mixture inside tortilla. Roll tortilla tightly and place in the baking dish.
- Repeat until tortillas and chicken mixture are finished.
- Add thin layer of salsa to top of the rolled tortillas. Spread with back of spoon. Sprinkle with remaining cheese.
- Bake until hot and bubbling, 15-20 minutes. Serve with desired toppings.