After seeing Chef Marcela make this dish on Mexican Made Easy, I knew I had to try this dish. It looked so fresh and used one of my favorite simple food to cook with – Costco Rotisserie Chicken. I also tried using Oaxaca Cheese for the first time to get a more authentic feel. To be honest, I can’t really tell the difference between Oaxaca Cheese and Mozzarella, but it tasted fantastic!
For this recipe, I like the sauce to be spicy, so I did not remove the seeds from the chilies. If you like your sauce less spicy, remove all the seeds and veins from the Jalapeno or Serrano peppers.
2 cups Costco rotisserie chicken meat shredded (thigh or breast)
1 medium white onion
1 Serrano chile
4 cloves garlic
1/2 cup fresh cilantro leaves, loosely packed
1 teaspoon cumin
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup Mexican crema or sour cream
1 cup shredded Oaxaca cheese
vegetable oil for frying
- Fill a sauce pan up with about a cup of water, add tomatillos, onion, Serrano pepper, and jalapeno to a boil. Cover and boil for about 10 minutes.
- Transfer tomatillos, onion, chilies, and water from the saucepan to a blender. Add Garlic, chopped cilantro, cumin and blend until smooth. Season with Salt and Pepper to taste. I also added a pinch of crushed Mexican oregano for extra taste. Set aside.
- Preheat the oven to 350 degrees.
- In a small frying pan, add oil and turn on medium-high heat. Fry tortillas for approximately 10 seconds or less on each side and transfer to a plate with paper towels to drain.
- Spread some sauce on a 9×13-inch glass baking dish.
- Using hands or fork, shred the rotisserie chicken breast and/or thighs.
- Take shredded chicken and put it on tortilla and roll it up. Arrange all the enchiladas on the baking dish until you can’t fit any more.
- Pour remaining enchilada sauce over the top of the enchiladas.
- Drizzle Mexican crema (or sour cream) on top of the enchilada sauce and use a spoon to spread the Mexican crema.
- Sprinkle shredded Oaxaca cheese over the baking dish. You can add more or less cheese based on your preference.
- Bake enchiladas for about 25 minutes or until cheese melts and brown spots start to form.