We prefer salsa verde (tomatillo salsa) to salsa de tomate rojo (red tomato salsa) in homemade Mexican dishes. With tomatillos readily available in most grocery stores it is easy to make at home. (If you are pressed for time HERDEZ® salsa verde is the next best thing.)
The first step is to roast the chili peppers, you can either roast them in the oven or if you have a gas stove, you can roast them directly over the flame, (see video). Roasting will deliver more flavor. boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Salsa Verde
- 2 tablespoons olive oil
- 12 whole tomatillos
- 1/2 cup chopped white onion
- 2 garlic cloves, unpeeled
- 1 cup chicken broth
- 2 chili peppers, roasted and cleaned
- 2 tablespoons fresh lime juice
- ½ teaspoon cumin
- Salt to taste
- 1/4 cup cilantro leaves
- 1/4 cup parsley leaves
- Enchiladas
- Salsa Verde (above or HERDEZ® salsa verde)
- 12-20 corn tortillas
- 1 22-oz.bag Tyson® Grilled & Ready™ Fully-Cooked Chicken Breast Strips
- or (2-3 cups cooked chicken, sliced)
- 1 cup white beans, cooked (optional)
- 2 cups grated Mexican-style cheese(s), grated
- Lettuce, shredded
- Sour cream or Guacamole (or both!)
Remove papery husks from tomatillos, rinse well and chop coarsely. In a saucepan, sauté onion and garlic in olive oil until soft. Add tomatillos, cumin, broth and salt. Bring to a boil, reduce heat and simmer covered for 20 minutes. Remove from the heat and allow to cool slightly (or longer if making ahead).
Meanwhile, place the chili peppers (we like to use a variety of jalapeno, Serrano, Cubanelle, and/or Anaheim for a depth of flavors) directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chilies on a baking sheet and broil, turning with tongs, until the skin is blackened.) Remove the skin, seeds and core of the roasted chili peppers. Place tomatillo sauté, roasted chili peppers, lime juice, cilantro and parsley in a food processor (or blender) and pulse until all ingredients are finely chopped and smooth. Season to taste with salt.
Preheat oven to 350 degrees F. Pour the salsa verde into a shallow bowl or baking dish. Dip each tortilla in the salsa to soften it. Lay dipped tortilla flat in an ungreased 9” X 13” baking dish and fill each with about a teaspoonful of white beans, a tablespoon of cheese(s), and several slices of Tyson® Grilled & Ready™ Fully-Cooked Chicken Breast Strips, (98% fat-free with no preservatives,) down the center.
Fold the tortilla in thirds over the filling and place seam-side-down in the dish. Repeat with more tortillas until the baking dish is full. Then pour the remaining salsa verde over the top. Cover the top of the enchiladas with cheese. If you are making enchiladas to freeze, cover and freeze at this point. To cook (thaw to room temperature) and bake covered at 350 degrees F for 30 minutes, until heated through. Remove the foil and cook for a few more minutes to let cheese topping get brown and bubbly. Serve one or two hot enchiladas on a plate and top with shredded lettuce and sour cream and or guacamole. La buena comida!
Disclosure: While we received a complimentary a free sample of Tyson®'s Grilled and Ready™ chicken through the Foodbuzz Tastemaker prgogram for review purposes, the opinions included herein are honest and unsolicited.