• 1 rotisserie chicken
  • 10 tomatillos, stems removed
  • 1-2 jalapeño peppers or serrano peppers for more spice
  • 1 cup chopped onions, divided
  • 2 tablespoons chopped cilantro
  • ½ teaspoon dried Mexican oregano
  • ¼ teaspoon ground cumin
  • 2 garlic cloves
  • 1 ½ teaspoons of salt or to taste
  • 2 tablespoons olive oil
  • 1 tomato chopped
  • 12-15 tortillas
    Optional: Additional toppings such as Mexican Crema or sour cream, Mexican Queso fresco, chopped lettuce, avocado slices and tomato slices can be added and adds that finishing touch to a traditional dish.


  1. Preheat oven to 350°F. Shred the chicken with clean hands and remove all bones. Set aside.
  2. Place tomatillos and peppers into a saucepan and cover with water. Bring to a boil over high heat then reduce heat to medium-low and simmer for about 10 to 15 minutes.
  3. In a blender, carefully puree tomatillos, peppers, ½ cup of the hot water, ½ cup onions, cilantro, oregano, cumin, garlic and salt. Pour into a wide dish and set aside.
  4. Heat oil in large frying pan over medium heat. Add ½ cup onions and chopped tomato. Sauté until onions are translucent, about 7 to 8 minutes. Add shredded chicken and ½ cup of the tomatillo sauce and mix well. Set aside.
  5. In another frying pan warm up tortillas just until they get soft. Dip tortilla into tomatillo sauce place it on a baking sheet, add chicken mixture and roll. Continue to do this with all the tortillas filling up the baking sheet.
  6. Pour ½ of the remaining sauce over rolled enchiladas, cover with foil, and bake for 30 minutes. Garnish with crema, queso, chopped lettuce, avocado slices, and tomato slices. Remaining tomatillo sauce can be used for adding extra on top.

Makes: 6 servings   Total Time: 1 hour



Name of Chef: Marisol Gramlich
Family: Husband – Bernard Gramlich;
Sons – Bryce and Liam
Community: Del Sur
Interests: Lunch with friends, running, working out, planning community events
Favorite Local Activity: Visiting our local wineries, hiking, the beach
About the Recipe: This is a very traditional Mexican recipe passed down from generation to generation. It is by far a party favorite.
About the Chef: I have been living in Del Sur with my husband Bernard and two boys, Liam and Bryce, for almost four years. This is our little paradise where we have found amazing friends and an impressively giving community. I was born and raised in Orange County and moved to San Diego in 2001 to attend UCSD. I am the youngest of nine children. My mom cooked every day of the week except for Sundays and I learned most of my cooking skills from her. In 2010, when I was 9 months pregnant with my son Bryce I opened a Mexican restaurant in National City. Three years later I sold it to pursue my passion – fitness. I am a certified personal trainer and absolutely love helping people transform not only their bodies but their lives. I have my own business, Marisol Fitness, that continues to grow and evolve into more than just personal training. My goal is to reach people all over the world and inspire them to live healthier lives through conscious behaviors.


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