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Salsa Verde Enchiladas

Salsa Verde Enchiladas

Salsa Verde Enchiladas

RatingDifficultyBeginner

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!

Yields6 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
Ingredients
 2 lbs tomatillos (husks removed) or green tomatoes
 ½ white onion, chopped
 3 cloves garlic
 4 jalapeños peppers or Serrano chilies, seeds removed
 1 bunch cilantro, stems removed
 3 limes, juiced
 1 tsp salt
 12 corn tortillas (6-inch)
 4 cups cooked chicken, shredded
 1 cup Mexican crema (Mexican sour cream)
 12 oz mild Manchego cheese, shredded
Directions
1

Preheat oven to 400˚F.

2

To make Salsa Verde, use a food processor or blender to puree together tomatillos, onion, garlic,
peppers, cilantro, and lime juice.

3

In a large bowl mix together shredded cooked chicken, Mexican crema, and ½ cup of salsa verde.

4

Stack tortillas and wrap in damp paper towel. Heat in microwave for 1 minute. Keep tortillas warm by
working with one at a time.

5

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.

6

Spoon remaining salsa verde on top of enchiladas.

7

Cover enchiladas with cheese.

8

Bake in oven for 30-35 minutes until cheese is golden brown and salsa is bubbling.

9

Serve immediately.

Ingredients

Ingredients
 2 lbs tomatillos (husks removed) or green tomatoes
 ½ white onion, chopped
 3 cloves garlic
 4 jalapeños peppers or Serrano chilies, seeds removed
 1 bunch cilantro, stems removed
 3 limes, juiced
 1 tsp salt
 12 corn tortillas (6-inch)
 4 cups cooked chicken, shredded
 1 cup Mexican crema (Mexican sour cream)
 12 oz mild Manchego cheese, shredded

Directions

Directions
1

Preheat oven to 400˚F.

2

To make Salsa Verde, use a food processor or blender to puree together tomatillos, onion, garlic,
peppers, cilantro, and lime juice.

3

In a large bowl mix together shredded cooked chicken, Mexican crema, and ½ cup of salsa verde.

4

Stack tortillas and wrap in damp paper towel. Heat in microwave for 1 minute. Keep tortillas warm by
working with one at a time.

5

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.

6

Spoon remaining salsa verde on top of enchiladas.

7

Cover enchiladas with cheese.

8

Bake in oven for 30-35 minutes until cheese is golden brown and salsa is bubbling.

9

Serve immediately.

Salsa Verde Enchiladas
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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