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!

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

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.

Print Options:

Salsa Verde Enchiladas