I make loads of tomatillo salsa in the summer, so it's easy to pop open a can/jar for this recipe. If you don't have your own stash, pick some up at the store (and seriously consider making some next summer).
I stole an idea from a gluten free blogger about using corn tortillas for enchiladas- just fold in half like a taco! Since corn tortillas are stiff and hard to bend, this is easy and reduces how much they break.
Assemble your ingredients:
- Filling: I used leftover chicken potato tomatillo stew that I make in the slow cooker. Alternatively, you could toss cooked chicken with salsa and call it good.
- Corn Tortillas
- Tomatillo Salsa
Pour additional tomatillo salsa over the top-- the weight of the salsa will help push down any pieces of tortilla that want to fly open.
Shred cheddar cheese (or use cotija or your other favorite cheese) over the top. Mine looked like this prior to cooking: