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
Recipe details
- 4 people
- Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
Comments
Share your thoughts, or ask a question!
Do you really mean 1 tbsp salt or is that typo and it should be 1 tsp? Seems like it would be way too salty.
Can this be frozen?