In this easy-to-assemble casserole, all the elements are ready to roll. Just stuff shredded chicken in corn tortillas, before blanketing with tangy tomatillo salsa and gooey jack cheese.
What You Get
Sous vide chicken breast
Shredded jack cheese
What You’ll Need
Chicken broth (optional)
Makes 4 servings
Active Time: 20 minutes
Total Time: 30 minutes
Preheat the oven to 425°F. Pull out a square baking dish (about 8 x 8 inches).
Wrap the tortillas in a damp towel and microwave until warm and pliable, about 1 to 2 minutes. Drain and shred the chicken, and season with salt. Line up the tortillas, chicken, tomatillo salsa, and jack cheese on the counter.
Working with one tortilla at a time, add a large pinch of chicken on one side, before rolling it up. Place the enchilada seam-side down in the baking dish. Continue filling and adding enchiladas to the baking dish, lining them up snugly, until all of the tortillas are used and the baking dish is full.
Pour the tomatillo salsa over and sprinkle the jack on top. (If the salsa seems a little thick, place in a bowl and stir in 2 or 3 tablespoons of chicken broth to thin out slightly.) Transfer the dish to the oven and bake until cheese is golden and bubbly, 15 to 18 minutes.
Meanwhile, trim and thinly slice the radishes. Pit, peel, and dice the avocado. Pick the cilantro leaves and toss the stems. Cut the lime into wedges for serving.
Let the enchiladas rest for a few minutes before cutting into squares. Transfer the enchiladas to plates, and top with the radishes and avocado. Scatter with the cilantro leaves and serve warm, with the lime wedges for squeezing.