Salsa Verde Enchiladas
These salsa verde enchiladas are bursting with tomatillo flavor! Use up some leftover chicken to make this weeknight meal super quick!
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Salsa Verde Enchiladas
These salsa verde enchiladas are bursting with tomatillo flavor! Use up some leftover chicken to make this weeknight meal super quick!
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| Servings | Prep Time |
| 6servings | 20minutes |
| Cook Time |
| 15minutes |
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Ingredients
Salsa Verde
- 3/4lb tomatilloshusks removed
- 1 poblano chili
- 1 jalapeño
- 1 garlic clove
- 1Tbsp chopped onion
- 2Tbsp Chopped cilantro
- 1tsp salt
Chicken Enchiladas
- 3cups shredded chicken
- 2tsp cumin
- 1tsp oregano
- 1tsp onion powder
- 1/2 limejuiced
- 10 corn tortillas
- 2cups shredded Mexican Cheese
Instructions
For The Salsa Verde
- Preheat broiler to high and line a baking sheet with foil. Arrange the tomatillos, poblano, and jalapeño on the sheet and broil, turning often, until charred on the top and sides, about 7-8 minutes total.
- Wrap tomatillos and chilies in foil and let rest for 10 minutes. Peel off skin of poblano and deseed.
- In food processor add tomatillos, chilies, and garlic. Pulse until chopped. Add 4 Tablespoon of water along with the onion and cilantro. Pulse 4 times and set aside.
For The Enchiladas
- Preheat your oven to 350ºF. In a medium bowl combine chicken, cumin, oregano, onion powder, and lime.
- Wrap the corn tortillas in a wet paper towel and microwave until warm and pliable, about 45 seconds.
- Spoon some of the chicken mixture into a tortilla and roll up tightly. Place into a 13x9-inch pan. Repeat with remaining tortillas and filling. Pour salsa over the enchiladas evenly and sprinkle with cheese. Bake until bubbly, about 20 minutes.
Recipe Notes
We love making our own salsa verde but you can always substitute canned store-bought.
We love this recipe because it uses up leftover chicken!
Perfect Pairing
Nothing goes better with enchiladas more than margaritas!