Tortillas rolled around chicken under a roasted tomatillo salsa — tangy, herbal, and blistered with cheese. The verde makes the dish.
What you need
Ingredients
Servings
4
500 g
🍏 Tomatillos ›
husked
2
🌶️ Jalapeño ›
1
🧅 Onion ›
half for salsa, half diced
3 cloves
🧄 Garlic ›
1 bunch
🌿 Cilantro ›
400 g
🍗 Chicken Breast ›
poached and shredded
12
🫓 Corn Tortillas ›
150 g
🧀 Queso Fresco ›
crumbled
100 g
🥛 Sour Cream ›
300 ml
🍲 Chicken Stock ›
Add all to shopping list
Mise en place
Before you start
25m
Prep
30m
Cook
55m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Tomatillos — husked
Onion — half for salsa, half diced
Chicken Breast — poached and shredded
Queso Fresco — crumbled
3 steps
Method
1
Broil tomatillos, jalapeños, onion half, and garlic until blistered and soft, 8–10 minutes; blend with cilantro and salt, then simmer with the stock 10 minutes.
Learn the technique ›
2
Soften the tortillas in a dry pan; fill with chicken, roll, and pack seam-down in a dish.
3
Flood with the salsa verde, scatter cheese, and bake at 200°C until bubbling, 12–15 minutes. Sour cream, onion, and cilantro over the top.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.