Salsa Verde Enchiladas
Enchiladas originated in Mexico and are normally corn tortillas wrapped in a meat filling topped with a sauce. We are using flour tortillas because we prefer them in our Salsa Verde Enchiladas, but feel free to use corn if you like. The enchilada is a well documented Mexican entree with writings back to the time of Spanish conquistadors. Mexican dishes, like many Asian dishes, are all about fresh ingredients. The fresher the ingredients, the better the taste!
We really like to incorporate other sauces and seasonings we’ve already done in our new recipes. These Salsa Verde Enchiladas requires you to use our Salsa Verde recipe. We LOVE our salsa verde recipe and really enjoy incorporating that in as much as possible as given by our Salsa Verde Pizza and our Cheesy Chicken Salsa Verde Skillet. Val and I continue to eat Mexican inspired dishes the most every week.
Our salsa verde is more tomato based rather than tomatillo based. We have tried both ways and even half and half, tomatoes and tomatillos, but really find that using an heirloom tomato is a bit sweeter and less acidic. Also the tomatillo is a bit more dense, so its good for making the sauce thicker, but also has a more vegetable taste to it.
Whichever you decide to use, the real trick is to grill or sauce the ingredients before blending them. When you cook the ingredients for a bit and add salt, the pours open up in the vegetables, break down the pectin and the salt is able to seep into the ingredients thoroughly. In doing this, you bring the sauce to another level of flavor. I’ve also tried making the sauce with skipping this step, and believe me its just not the same.
From our kitchen to yours, cheers!
Salsa Verde Enchiladas
- 3 chicken breasts
- 2 tbsp cumin
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp olive oil
- 1 tsp cilantro
- 6 tortillas
- 2 cups salsa verde
- 1/2 cup pepper jack cheese shredded
- 1/2 cup monterey jack cheese shredded
- 1 jalapeno sliced
- Preheat oven to 400
- Coat the chicken breasts in cumin, salt, pepper, and oil
- Bake the chicken on a pan for 20 minutes or until chicken reaches 165
- Remove chicken from the oven and shred in a bowl and add in the cilantro and 1 cup of salsa verde. mix well
- Take an oven proof dish and line a bit of the salsa verde on the bottom of the dish so the tortillas don't stick when baking
- Spoon the chicken into the tortillas and rool up. Lay in the pan with the wrapped side down on the bottom of the pan
- Once all of the tortillas are in the pan, coat the tortillas with the remainder of your salsa verde, add the sliced jalapenos on top and coat in the cheese
- Bake for 15 minutes and serve!