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Roasted Salsa Verde Enchiladasmexican
PlateMap recipe · #74

Roasted Salsa Verde Enchiladas

Soft corn tortillas rolled around juicy chicken and baked under a tart roasted tomatillo-chile sauce with restrained fresh cheese.

64minutes
6Servings
mediumDifficulty
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Oven and tray, Grill and tongs, Tongs and thermometer

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Roasting

    12 minutesOven heat

    Heat the oven grill to high. Spread the husked tomatillos, poblano, serrano, onion wedges and garlic on a tray and grill for 10 to 12 minutes, turning once.

    Success cue

    Blistered and blackened in spots, and the tomatillos are soft.

  2. 02

    Sauce

    12 minutesGentle simmer

    Peel and seed the poblano, then blend all the roasted vegetables with the cilantro and stock. Simmer the sauce for 8 minutes and season with salt.

    Success cue

    The sauce is thick enough to coat a spoon.

  3. 03

    Filling

    5 minutes

    Shred the warm cooked chicken and mix it with just enough sauce to keep it juicy.

    Success cue

    Moist but not wet.

  4. 04

    Tortillas

    6 minutesMedium heat

    Heat the oven to 190°C. Warm the tortillas one by one in a skillet with a little of the oil, a few seconds per side.

    Success cue

    Soft and bendable, not crisp.

    Watch out

    Cold tortillas crack when rolled.

  5. 05

    Rolling

    10 minutes

    Dip the tortillas lightly in the sauce, fill with the chicken, roll up and place seam-side down in a baking dish.

    Success cue

    Snug rolls in one layer.

  6. 06

    Baking

    19 minutesOven heat

    Spoon the remaining sauce over the center, crumble over the queso fresco and bake for 18 to 20 minutes.

    Success cue

    The sauce bubbles and the cheese softens.

Cooking tips

Extra tip

Roasting tomatillos until they collapse removes raw sharpness while preserving their bright acidity.

  • • Warm tortillas before rolling to prevent cracks
  • • Do not drown the edges if you want some texture

Potential allergens

Milk, Wheat / gluten, Celery

Compound ingredients vary by product; check labels and possible cross-contact.

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