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Restaurants›Mariachis de Jalisco›Enchilada Salsa Verde Recipe

Enchilada Salsa Verde Recipe

Name: Mariachis de Jaliscos Enchilada Salsa Verde Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 8 oz tomatillos, husked and rinsed; 2 pieces jalapeños or serranos (stemmed); 0.5 cups white onion, quartered; 2 pieces garlic cloves; 0.5 cups fresh cilantro, packed; 1 tbs fresh lime juice; 1 tbs vegetable or canola oil; 0.25 cups vegetable broth or water; 1 tsp salt; 0.25 tsp black pepper; 1 cups cooked shredded chicken (rotisserie or poached); 1 cups cooked ground beef, drained; 1 cups cooked shrimp, chopped (tails removed); 1 cups shredded cheddar or Oaxaca cheese; 6 pieces corn or flour tortillas (6 small, 6-inch); 1 cups shredded Monterey Jack or Mexican blend cheese; 1 tbs olive oil or vegetable oil (for softening tortillas); 0.5 cups sour cream or Mexican crema; 0.25 cups thinly sliced red onion or pickled red onion; 2 tbs fresh cilantro leaves (for garnish); 3 pieces lime wedges (to serve); 0.5 tsp salt (for seasoning filling); 0.25 tsp black pepper (for seasoning filling)

Inspired by Mariachis de Jalisco

Time45m

Serves3

3 enchiladas. Chicken, beef, shrimp or cheese

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Ingredients

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Salsa Verde

8 oz tomatillos, husked and rinsed

2 pieces jalapeños or serranos (stemmed)

1/2 cups white onion, quartered

2 pieces Garlic cloves

1/2 cups fresh cilantro, packed

1 tbs Fresh lime juice

1 tbs vegetable or canola oil

1/4 cups vegetable broth or water

1 tsp Celtic sea salt

1/4 tsp black pepper

Enchilada Filling (choose one)

1 cups cooked shredded chicken (rotisserie or poached)

1 cups cooked ground beef, drained

1 cups cooked shrimp, chopped (tails removed)

1 cups shredded cheddar or Oaxaca cheese

Enchilada Assembly & Extras

6 pieces corn or flour tortillas (6 small, 6-inch)

1 cups shredded Monterey Jack or Mexican blend cheese

1 tbs olive oil or vegetable oil (for softening tortillas)

1/2 cups sour cream or Mexican crema

1/4 cups thinly sliced red onion or pickled red onion

2 tbs fresh cilantro leaves (for garnish)

3 pieces lime wedges (to serve)

1/2 tsp salt (for seasoning filling)

1/4 tsp black pepper (for seasoning filling)

Method

Salsa Verde

Roast

Preheat broiler or a cast-iron skillet over medium-high heat. Place tomatillos and jalapeños on a rimmed baking sheet and broil or char, turning occasionally, until blistered and blackened in spots, about 6–8 minutes total. If using skillet, char on all sides about 8–10 minutes.

Sauté aromatics

In a small skillet warm 1 tablespoon oil over medium heat. Add quartered onion and garlic cloves and sauté 2–3 minutes until softened and just starting to color; this mellows sharpness.

Blend

Transfer roasted tomatillos, charred jalapeños (remove seeds for milder heat), sautéed onion and garlic, cilantro, lime juice, and 1/4 cup vegetable broth or water to a blender. Blend until smooth. Scrape down sides and blend again to reach a pourable but still slightly textured consistency.

Season

Taste salsa and stir in 1 teaspoon salt and 1/4 teaspoon black pepper, adjusting to preference. If salsa is too thick, add up to 2 tablespoons more water or broth. Set aside warm.

Filling (choose one)

Chicken

If using shredded chicken, warm 1 cup in a skillet over medium heat with 1/2 teaspoon salt and 1/8 teaspoon black pepper for 2–3 minutes to heat through. Stir to break up any large pieces. Remove from heat.

Beef

If using cooked ground beef, reheat 1 cup in a skillet over medium heat with 1/2 teaspoon salt and 1/8 teaspoon black pepper for 2–3 minutes, stirring to break up clumps. Drain any excess fat, if needed. Remove from heat.

Shrimp

Toss 1 cup chopped cooked shrimp with 1/2 teaspoon salt and 1/8 teaspoon black pepper. Warm in a skillet for 1–2 minutes until just heated through; avoid overcooking. Remove from heat.

Cheese

If using cheese-only filling, simply measure 1 cup shredded cheese and have ready to fill the tortillas.

Enchilada Assembly & Bake

Preheat oven

Preheat oven to 375°F (190°C). Lightly oil a 9x7-inch (or similar) baking dish.

Soften tortillas

Warm tortillas to make them pliable: wrap in a damp paper towel and microwave 20–30 seconds, or heat a skillet with 1 tablespoon oil and lightly fry each side 10–15 seconds. Keep wrapped to stay warm and flexible.

Assemble enchiladas

Spread a thin layer (about 1/4 cup) of salsa verde in the bottom of the prepared baking dish to prevent sticking. Working with one tortilla at a time, spoon about 2–3 tablespoons of your chosen filling down the center and top with a small sprinkle (about 1–2 tablespoons) of shredded Monterey Jack. Roll tightly and place seam-side down in the dish. Repeat with all 6 tortillas (this yields 3 enchiladas if you double-wrap — for the menu '3 enchiladas', place two rolled tortillas side-by-side per enchilada slot).

Top with salsa and cheese

Pour the remaining salsa verde evenly over the rolled enchiladas, using about 3/4 to 1 cup total so they are well coated. Sprinkle the remaining shredded cheese (about 1 cup) evenly over the top.

Bake

Bake uncovered in the preheated oven 12–15 minutes, until the cheese is melted and salsa is bubbling. For a lightly browned top, broil 1–2 minutes, watching closely to avoid burning.

Finish and serve

Remove from oven and let rest 3 minutes. Spoon sour cream or crema over each enchilada or serve on the side. Garnish with sliced/pickled red onion, cilantro leaves, and lime wedges. Serve 3 enchiladas (two tortillas rolled together per enchilada) hot.