Avocado, pickled onion, oaxaca cheese, cilantro, tomatillo [gf]

In a mixing bowl, combine the shredded cooked chicken with half of the Oaxaca cheese, tomatillo salsa, salt, and black pepper. Mix well until the chicken is evenly coated.

Prepare the Filling

Preheat the oven to 375°F (190°C). In a pan, lightly warm the corn tortillas until pliable. Lay a tortilla flat, place a portion of the chicken mixture in the center, roll it up, and place it seam side down in a greased baking dish. Repeat with the remaining tortillas and filling.

Assemble the Enchiladas

Pour the remaining tomatillo salsa over the rolled enchiladas. Sprinkle the remaining Oaxaca cheese on top.

Add Sauce and Cheese

Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Bake

Remove the enchiladas from the oven and let them cool for a few minutes. Top with diced avocado, pickled red onion, and fresh cilantro before serving.

cheesy chicken enchiladas

Recipe information

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