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Salsa Verde Enchiladas

Yields6 ServingsPrep Time20 minsCook Time35 minsTotal Time55 mins

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!

 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

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.

Nutrition Facts

Serving Size 2 enchiladas

Servings 0