Enchiladas with Salsa Verde
The scratch-made salsa verde highlights the flavors of fresh peppers and tomatillos. Remove the jalapeño seeds for a milder flavor. Looking to make a speedier version? Ina says store-bought is fine!
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Recommended Product
Product Size
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Small Dish
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Medium Shallow
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Large Shallow
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Medium Deep
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Large Deep
Prep Time
10 minsCook Time
13-14 minsFree Time
to whip up a batch of guacamole
Ingredients
- 4 tomatillos, husked, rinsed and halved
- 1 jalapeño pepper, halved and seeded
- ¼ small onion, diced (30g)
- 2 cloves garlic
- 2 tablespoons vegetable oil
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- ½ cup fresh cilantro, stems and leaves (about 20 sprigs)
- 4 corn tortillas
- 1 cup (115g) cooked shredded chicken
- 1 cup Mexican blend shredded cheese, divided
- Lime wedges (optional)
- Sour cream (optional)
Preparation
- Place the tomatillos, jalapeño, onion, cumin, garlic, and oil into the Anyday dish and toss to combine. Cover with the lid (knob lifted). Cook in the microwave for 6 minutes, or until vegetables have softened.
- Add salt and cilantro. Blend with an immersion blender (or regular blender) until the salsa verde is smooth. Taste and adjust seasonings if necessary.
- Spread ¼ cup sauce into the bottom of the Anyday dish. Toss chicken with ¼ cup salsa verde. Fill each tortilla with chicken and 2-3 tablespoons of cheese, roll and place into the dish. Repeat with remaining tortillas.
- Cover tortillas with remaining sauce and cheese. The enchiladas will be snug in the dish, but that is ok!
- Cover with lid (knob lifted) and cook for 7-8 minutes or until cheese is melted and chicken is warmed through.
- Serve with lime wedges and sour cream, if desired.
Serving suggestions & tips
- For a super quick dinner, use store-bought salsa verde.
- For a vegetarian option, fill tortillas with sauteed mushrooms or tofu crumbles.
- For a leaner option, fill tortillas with shredded turkey and greek yogurt.
- Serve any leftover salsa verde with tortilla chips!