Chicken Enchiladas with Green Chili Salsa

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  • Ingredients for Salsa Verde
  • 1 lb. tomatillos (approx 6 large tomatillos)
  • 2 jars Mezzetta Mild Green Chili Peppers
  • Salt and pepper, to taste
  • 1/4 tsp. sugar or to taste
  •  Ingredients for Enchiladas
  • 2 c. precooked shredded chicken
  • 1 c. Jack cheese
  • 1/8 c. extra virgin olive oil
  • 1 small onion, thin sliced
  • 1 Tbsp. crushed garlic
  • 1/2 c. Mezzetta Deli Sliced Tamed Jalapeño Peppers
  • Cilantro
  • Sour cream
  • 8 corn tortillas
  • *Calculated ingredients may not always be as accurate as the original recipe.


To Make the Salsa Verde

De-husk the tomatillos.

Roast the tomatillos over an open flame or in a very hot oven, until the skin is black and charred.

Once they are cool, remove the charred skin and place the tomatillo pulp and juice in a food processor with the green chilis and pulse a few times to mix. Add sugar, salt and pepper to taste. Set aside.

To Prepare the Enchiladas

Pre-heat the oven to 350°F.

Heat a sauté pan over medium-high heat. Add the oil and the onions, sauté for several minutes or until softened and golden. Stir in the crushed garlic and cook an additional 2 minutes.  Season with salt and pepper.

Warm the tortillas so they are pliable.

Fill with some sautéed onion and 1/4 cup chicken. Roll tightly and place into a baking dish, seam side down. Repeat until all of the tortillas have been filled.

Top enchiladas with the salsa and all of the cheese.

Bake for 15-20 minutes, or until the enchiladas are hot and the cheese is melted. To serve top with jalapeno peppers and a dollop of sour cream.