Salsa Verde Enchiladas Recipe

Name: Salsa Verde Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound tomatillos, chopped; 1 small green chile, chopped; 1 small bunch scallions, chopped; 1 small bunch cilantro; 2 tablespoons lime juice; Kosher salt; Freshly ground black pepper; 2 tablespoons extra-virgin olive oil; 1 large onion; 2 garlic cloves, finely chopped; 2 (6 ounce) boneless chicken breasts, skinless, cut into chunks; 8 (7-inch) flour tortillas; 1 cup shredded Mexican blend cheese

Servings: persons

1 pound tomatillos, chopped
1 small green chile, chopped
1 small bunch scallions, chopped
1 small bunch cilantro
2 tablespoons lime juice
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large onion
2 garlic cloves, finely chopped
2 (6 ounce) boneless chicken breasts, skinless, cut into chunks
8 (7-inch) flour tortillas
1 cup shredded Mexican blend cheese

1
In a blender, puree the tomatillos, chile, scallions, cilantro, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
2
Season with salt and pepper to taste.
3
In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
4
Stir in the chicken and cook, stirring until golden, about 8 minutes.
5
Divide the filling between the tortillas.
6
Roll each tortilla into a cylinder and place, side-by-side in a baking dish.
7
Pour the reserved salsa verde over the tortillas, sprinkle with the cheese.
8
Bake the enchiladas until the filling is hot and the cheese is melted, about 10 minutes.
9
Serve.

1081

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound tomatillos, chopped, 1 small green chile, chopped, 1 small bunch scallions, chopped, 1 small bunch cilantro, and more.

Yes, Salsa Verde Enchiladas falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salsa Verde Enchiladas

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