I don’t make alot of Mexican-inspired food at home, but one of our favorite restaurants, El Taco (no, not Del Taco – there aren’t even any of these in Georgia anymore!), serves a great chicken enchilada that I get every time we go there. I stumbled on a Food Network recipe for enchiladas yesterday so figured I would give it a try.

The recipe makes use of that delightful invention of modern grocery – the rotisserie chicken.

For the sauce, you roast tomatillos, serrano chilis and an onion under the broiler for a few minutes, then puree them with some chicken stock. I had never cooked with tomatillos before, and can report to you after much searching and finally giving up and asking someone, that they are not kept with the tomatoes in the store, but with the peppers.

Roll up the shredded chicken in corn tortiallas with Monterey jack cheese, pour the sauce over the top and back under the broiler they go. Add some queso fresco and you have yourself a meal. Yummy.


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