take-in mexican dishes recipe

No-Bake Chicken Enchiladas

Cook a healthy post-workout meal in less than 30 minutes.

You don't need to turn on your oven to make these easy stuffed tortilla rolls. "Thanks to plenty of salsa verde, cilantro, and an easy rotisserie chicken filling, they're brighter and fresher than takeout," says cookbook author Kristin Donnelly. You can make your own salsa or substitute four cups jarred salsa verde. "Just be sure to warm it before using for dipping the tortillas," notes Donnelly.

Ingredients:

For the salsa:
3 tablespoons extra-virgin olive oil
3 large garlic cloves, thinly sliced
2 large jalapeños, seeded and thinly sliced
Kosher salt
2 pounds tomatillos, husked and roughly chopped

For the enchiladas:
1 ¾ pound warm rotisserie chicken, meat pulled from the bones (about 3 packed cups)
½ cup finely chopped white onion
1 cup cilantro leaves, finely chopped
Salt and freshly ground pepper
½ cup crumbled or grated cotija cheese or queso fresco
12 small corn tortillas

Directions:

For the salsa:
1. In a deep skillet, heat the olive oil over medium heat. Add the garlic, jalapeño, and a pinch of salt, and cook until the garlic is softened, about 2 minutes. Add the tomatillos and ½ cup water and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer until the tomatillos are softened and broken down, about 10 minutes. 

2. Uncover and simmer over medium heat until thickened, about 4 minutes. Puree in a blender if desired, and return it to the skillet; keep warm. (Be sure to let the salsa cool slightly before pureeing. For a more rustic texture, you can skip this step.)

For the enchiladas:
1. In a large bowl, toss the chicken with ½ cup of the salsa. Add half of the onion and cilantro and toss. Season with salt and pepper.

2. Using tongs, dip a tortilla in the salsa so it's completely submerged and warm it in the skillet until pliable, about 10 seconds. Transfer to a plate. Fill the tortilla with about ¼ cup of the chicken filling and roll it up to enclose. Transfer the tortilla, seam side down, to a platter or a shallow baking dish. Repeat with the remaining tortillas. Pour any leftover salsa over the enchiladas.

3. In a small bowl, toss together the remaining onion and cilantro with the cheese.

To Serve: Sprinkle cheese mixture over the enchiladas and serve immediately.

Also in this series: Sweet Potato Nachos and Cauliflower Rice Burrito Bowls