Salsa Verde Enchiladas
Let the Fiesta begin! My fresh and spicy salsa verde enchiladas will have you ready to have a dance party at your table. Packed full of flavor, and so easy to make – it’s like a party in a pan! Serve this salsa with tortilla chips while your enchilada’s bake. I can just hear the maracas!
Preheat oven to 400˚F.
To make Salsa Verde, use a food processor or blender to puree together tomatillos, onion, garlic,
peppers, cilantro, and lime juice.
In a large bowl mix together shredded cooked chicken, Mexican crema, and ½ cup of salsa verde.
Stack tortillas and wrap in damp paper towel. Heat in microwave for 1 minute. Keep tortillas warm by
working with one at a time.
Spoon 3-4 tablespoons of chicken mixture into tortilla. Roll tightly and place seam side down in 9x13 inch baking dish. Arrange close to one another in a row. Continue until all of mixture is used.
Spoon remaining salsa verde on top of enchiladas.
Cover enchiladas with cheese.
Bake in oven for 30-35 minutes until cheese is golden brown and salsa is bubbling.
Serve immediately.
Ingredients
Directions
Preheat oven to 400˚F.
To make Salsa Verde, use a food processor or blender to puree together tomatillos, onion, garlic,
peppers, cilantro, and lime juice.
In a large bowl mix together shredded cooked chicken, Mexican crema, and ½ cup of salsa verde.
Stack tortillas and wrap in damp paper towel. Heat in microwave for 1 minute. Keep tortillas warm by
working with one at a time.
Spoon 3-4 tablespoons of chicken mixture into tortilla. Roll tightly and place seam side down in 9x13 inch baking dish. Arrange close to one another in a row. Continue until all of mixture is used.
Spoon remaining salsa verde on top of enchiladas.
Cover enchiladas with cheese.
Bake in oven for 30-35 minutes until cheese is golden brown and salsa is bubbling.
Serve immediately.
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