Enchiladas with Salsa Verde

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.


Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.


Recommended Product

Product Size

  • Small Dish
  • Medium Shallow
  • Large Shallow
  • Medium Deep
  • Large Deep

Prep Time

10 mins

Cook Time

13-14 mins

Free Time

to whip up a batch of guacamole


  • 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)


  1. 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.
  2. Add salt and cilantro. Blend with an immersion blender (or regular blender) until the salsa verde is smooth. Taste and adjust seasonings if necessary. 
  3. 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. 
  4. Cover tortillas with remaining sauce and cheese. The enchiladas will be snug in the dish, but that is ok!
  5. Cover with lid (knob lifted) and cook for 7-8 minutes or until cheese is melted and chicken is warmed through.
  6. 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!