Ingredients

  • Dash of Salt and Pepper
  • Water
  • Mexican Crema
  • Rotisserie Chicken, Shredded
  • Mozzarella or Oaxaca Cheese
  • 1 tablespoon Canola Oil 

Instructions

Put the Tomatillos, jalapenos, garlic cloves, onion and 1 tortilla in a saucepan, cover with water and bring to a boil over medium heat. Boil until Tomatillos change color and turn a yellow, mustard green (about 10-15 minutes). Then, remove from heat, drain water and transfer to a blender. Blend until smooth, adding the salt and pepper to taste.

Prepare the Mexican crema in a separate bowl adding a pinch of salt.

Then, fry the tortillas until a little crispy but still malleable, about 10 seconds on each side. Remove any excess oil and add shredded chicken. Then, roll tightly.

On a glass baking dish, pour a thin layer of the blended green sauce and place each rolled tortilla next to each other tightly, creating a row or two of tightly rolled tortillas depending on the size of your dish. Then, pour the remaining green sauce over the rolled tortillas.

Next, pour the prepared Mexican crema over top and add cheese.

Bake in the oven on medium heat, about 350° F for 30 minutes or until cheese is melted. Remove from oven and serve hot!

*For a lighter version, you can replace the Non-GMO White Corn Tortillas with Organic THINcredibles.