(Serves 4)

• 6 Tbsp. olive oil

• 1/4 cup diced onion

• 4 cups shredded cooked chicken

• 2 cups salsa verde (see below)

• 8 corn tortillas

• 1/2 cup crumbled queso blanco


Preheat the oven to 300°F. Grease a 9- by 13-inch baking dish.

In a skillet, heat two tablespoons of the olive oil over medium heat. Add the onion and cook until wilted, two to three minutes. Add the chicken and cook until heated, two to three minutes.

Remove from heat and place in a bowl with ½ cup of salsa verde sauce. Toss well and set aside.

Wipe out the skillet, add the remaining four tablespoons of olive oil, and place over medium heat. When the oil is hot, dip a tortilla into the oil and cook until soft, 10 to 15 seconds on each side. Drain on a paper towel. Repeat with the remaining tortillas.

Divide the chicken mixture evenly among the tortillas, roll them up, and tightly pack the tortillas, seam side down, in the baking dish. Pour the remaining 1½ cups of sauce over them.

Bake for 12 to 15 minutes, or until bubbling hot. Remove from the oven and transfer to plates. Garnish with queso blanco.



(makes 3 1/2 cups)

• 1 lb. tomatillos, husked and washed

• 1 cup chopped fresh cilantro

• 3 fresh serrano chiles, stemmed, seeded,

and minced

• 1 cup minced sweet onion

• 2 tsp. minced garlic

• pinch of sugar

• 1/4 cup freshly squeezed lime juice

• sea salt


Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for five minutes. Remove from heat, drain, and puree in a food processor. Add the cilantro, serranos, onion, garlic, sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste. Serve immediately, or store in a refrigerator for up to a week.

The recipes on this page are from The Hot Sauce Cookbook (Ten Speed Press, 2013) by Robb Walsh. www.crownpublishing.com

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