Chicken and Corn Enchiladas With Salsa Verde

Sometimes you want cheesy, gooey comfort food and this recipe delivers with very little effort. A rotisserie chicken plus a few ingredients you probably have in your pantry and fridge are all you need to prepare a casserole full of delicious Mexican flavors.

You can easily make your own enchilada sauce by mixing together 2 teaspoons ground cumin, 1 teaspoon dried oregano, salt and pepper to taste, 1 cup tomato sauce and ¼ cup water.

To ensure that your enchiladas are all the same size, use a one-third measuring cup or a scoop of similar size to fill the tortillas. That way, they will all cook evenly.

The addition of the tomatillo is a way to get a homemade taste without all the work of making a traditional salsa verde. Tomatillos look like small green tomatoes with a papery husk. Just remove the husk, rinse under water to remove the sticky film and dice finely. Their citrusy flavor brightens the canned salsa verde and sour cream mixture to make the perfect sauce for the enchiladas.

Knives for prepping

• This recipe calls for using a rotisserie chicken. To cube it, use Cutco’s 6-3/4" Petite Carver to remove the breast from the chicken and then to cut it into small cubes.
• For prepping the tomatillo, the Trimmer easily slices through the skin and flesh.
• For cutting the spinach leaves, roll the leaves up and use a 7-5/8" Petite Chef to thinly slice.

To learn more about how to cut the chicken, check out Cutco’s step-by-step infographic, How to Cut a Rotisserie Chicken. For the tomatillo, there’s also a handy infographic that walks you through how to dice that.