Enchiladas Verde - Homemade Salsa Verde

June 18, 2022 1 Comment

Enchiladas Verde - Homemade Salsa Verde

The great thing about this recipe is the salsa verde. It is hands down, the best salsa verde I have had. If you don't want to make the enchiladas, just enjoy the homemade salsa verde - trust me, it is worth the extra steps. 

INGREDIENTS:

  • 1 1/2 lbs tomatillos, husks and stems removed, rinsed well, dried, and halved.
  • 3 poblano chiles halved lengthwise, stemmed and seeded. 
  • 1 teaspoon sugar
  • salt
  • ~1 clove garlic minced

DIRECTIONS:

  • Adjust oven rack 6 inches from broiler element. Line rimmed baking sheet with aluminum foil, set aside. Toss tomatillos and poblanos with oil. Arrange tomatillos and poblanos cut side down (skin side up) on prepared baking sheet. 

  • Broil vegetables until blackened and beginning to soften, approximately 5 to 10 minutes. 
  • Transfer poblanos to class bull and cover with aluminum foil, let steam until skins peel off easily, approximately 10 minutes. 
  • Process tomatillos and juices in pan, peeled poblanos, sugar, 1 teaspoon salt, and garlic in food processor until somewhat chunky. (You made need to add as splash of water to get the correct consistency - I added cooking liquid from the roast I made to make enchiladas.)
  • Taste and season with salt, pepper, and sugar if needed. 

 

ENCHILADAS:

  • Our favorite way to enjoy enchiladas is shredded beef or chicken. To prepare the meat, place chicken or roast in a crockpot seasoned with salt, pepper, and  and cook on low for 6-8 hours.

  • Once fork tender, shred meat and set aside.
  • Pour some of the salsa verde in the bottom of a 9x13 pan.
  • Place a single layer of corn tortillas the bottom of pan, place shredded meat on top of tortilla, and add shredded cheese on top.
  • Place another layer of corn tortillas, pour salsa verde on top of tortillas, add shredded cheese on top.
  • Place in oven and cook until cheese is melted and juice are bubbly.
  • Top with cilantro and green onions, enjoy!

1 Response

Judy Showen
Judy Showen

July 05, 2022

SOooo good and so easy. I do admit, that I used jarred salsa verde only because I couldn’t find the peppers I wanted/needed to make my own. I used a chuck roast that was cooked low and slow all day. There is only two of us here, so I made a 9 X 9 baking dish. This recipe will be on repeat in our home!

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