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Preheat your oven to 400°F. Place the husked and rinsed tomatillos and the stemmed, seeded (if desired) jalapeño on a baking sheet. Roast for 10-15 minutes, or until the tomatillos are softened and slightly charred. Alternatively, you can boil them until soft.

Carefully transfer the roasted tomatillos and jalapeño to a blender. Add the minced garlic, 1/4 cup packed fresh cilantro, lime juice, 1/2 cup sour cream, and 1/2 teaspoon salt. Blend until completely smooth. Add 1/4 cup water, or more as needed, to reach your desired creamy consistency. Set the dressing aside.

While the tomatillos are roasting, heat a large skillet over medium heat. Add the shredded rotisserie chicken, drained chili beans, taco seasoning, and 1/4 cup water. Stir well to combine.

Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the chicken and beans are heated through and well coated with the seasoning.

Heat the flour tortillas one at a time. You can do this in a dry skillet over medium-high heat for 15-30 seconds per side until warm and pliable, or microwave them for 15-20 seconds each.

To assemble the taco salads, divide the shredded romaine lettuce among 4 serving bowls. Spoon an equal portion of the warm chicken and bean mixture over the lettuce in each bowl. Top with shredded Mexican cheese blend, salsa, diced avocado, and 1/4 cup chopped fresh cilantro.

Drizzle generously with the creamy tomatillo dressing. Serve immediately with the warm tortillas and lime wedges on the side for squeezing over the salad.


Preheat your oven to 400°F. Place the husked and rinsed tomatillos and the stemmed, seeded (if desired) jalapeño on a baking sheet. Roast for 10-15 minutes, or until the tomatillos are softened and slightly charred. Alternatively, you can boil them until soft.

Carefully transfer the roasted tomatillos and jalapeño to a blender. Add the minced garlic, 1/4 cup packed fresh cilantro, lime juice, 1/2 cup sour cream, and 1/2 teaspoon salt. Blend until completely smooth. Add 1/4 cup water, or more as needed, to reach your desired creamy consistency. Set the dressing aside.

While the tomatillos are roasting, heat a large skillet over medium heat. Add the shredded rotisserie chicken, drained chili beans, taco seasoning, and 1/4 cup water. Stir well to combine.

Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the chicken and beans are heated through and well coated with the seasoning.

Heat the flour tortillas one at a time. You can do this in a dry skillet over medium-high heat for 15-30 seconds per side until warm and pliable, or microwave them for 15-20 seconds each.

To assemble the taco salads, divide the shredded romaine lettuce among 4 serving bowls. Spoon an equal portion of the warm chicken and bean mixture over the lettuce in each bowl. Top with shredded Mexican cheese blend, salsa, diced avocado, and 1/4 cup chopped fresh cilantro.

Drizzle generously with the creamy tomatillo dressing. Serve immediately with the warm tortillas and lime wedges on the side for squeezing over the salad.
