chicken enchiladas with salsa verde

[main recipe page]

categories: [mexican] [nyt]

We have recently been starting with freshly roasted chicken meat, so we'll skip the part about preparing the chicken.


  • corn tortillas (better than flour) — about a dozen of them
    • total about 10 tortillas
  • chicken
  • shredded mexican cheese

salsa verde

  • a pound or so of tomatillos (rinse and drain if canned)
  • 1 small white onion, chopped (not too much, or it's bitter)
  • a clove or so of garlic, chopped
  • a serrano chile, seeds removed
  • 4 or 5 stems of fresh cilantro
  • throw all of this into food processor


  • cook chicken (recipe says about 2 pounds)
  • preheat oven to 375F
  • make salsa verde
  • don't bother frying the tortillas; just warm them in a dry skillet
  • assemble enchiladas: some salsa beneath; chicken & salsa inside; some salsa on top
  • sprinkle shredded cheese (we didn't like original recipe's cheese suggestion)
  • bake 375F about 15 min, until sauce bubbles and cheese is melted

original source: