INGREDIENTS:

8 Tomatillos

1/2 Large Onion

5 Garlic cloves

3 Serrano peppers

12 Corn tortillas

2 Cups Rotisserie chicken meat (Costco)

3 Tbsp Olive oil

2 Cups shredded queso quesadilla (Costco- Cacique brand is my favorite)

2 Avocados

Scallions for garnish

Salt to taste

INSTRUCTIONS:

1.- Preheat oven at 375ºF

2.- Line up a baking sheet with parchment and arrange the tomatillos (cut in half), onion, garlic and the serranos (also cut in half). Roast for about 20 minutes.

3.- Blend the roasted mixture and add salt to taste.

4.- Preheat the oil and give each tortilla a quick fry. (This is to soften the tortillas so that they don’t break when making the enchiladas).

5.- Proceed to assemble the enchiladas by adding the chicken to the tortillas and some of the shredded cheese, rolling them into enchilada shape and arranging them in a large baking dish.

6.- Top generously with sauce and cheese and cover with aluminum foil.

7.- Bake at 400ºF for about 20 minutes or until cheese has fully melted.

8.- Remove from the oven and top with avocado slices and chopped scallions.

ENJOY!! These are delicious!