HOW TO MAKE TOMATILLO SALSA VERDE RECIPES

Name: Homemade Tomatillo Salsa
Prep time: 10 min
Total time: 45 min
Yield: 2 cups
Ingredients: 1 1/2 lb. fresh tomatillos, husks removed and cut into 2-inch pieces; 1/2 white onion, peeled and cut into 4 wedges; 2 serrano chilis, split in half lengthwise; 1 tbsp. olive oil; 2 garlic cloves; 1 1/4 tsp. kosher salt; 1 tbsp. lime juice; 1 c. fresh cilantro, leaves and small stems, chopped

HOMEMADE TOMATILLO SALSA – HOW TO MAKE SALSA VERDE

Homemade Tomatillo Salsa – How to Make Salsa Verde image

It's worth the effort to make this homemade tomatillo salsa from scratch. It's a green salsa verde that you can use on tacos, nachos, or even breakfast eggs.

Provided by THEPIONEERWOMAN.COM

Categories appetizers roasted

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 1/2 lb. fresh tomatillos, husks removed and cut into 2-inch pieces
1/2 white onion, peeled and cut into 4 wedges
2 serrano chilis, split in half lengthwise
1 tbsp. olive oil
2 garlic cloves
1 1/4 tsp. kosher salt
1 tbsp. lime juice
1 c. fresh cilantro, leaves and small stems, chopped

Steps:

Preheat the oven to 425˚. Place the tomatillos, onion and serrano peppers on a sheet tray lined with foil. Drizzle all over with olive oil and toss to combine. Roast for 15 minutes until lightly browned and the tomatillos have softened. Let cool for 15 minutes then transfer to the bowl of a food processor. Add the garlic, kosher salt, lime juice and cilantro to the food processor. Pulse for about 15 to 20 seconds until combined. Serve with tortilla chips or your favorite Tex-Mex recipe.

EASY SALSA VERDE CHICKEN ENCHILADAS - INSPIRED TASTE

Easy Salsa Verde Chicken Enchiladas - Inspired Taste image

These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. There are some great options. Look for a salsa with medium heat.

Provided by Adam and Joanne Gallagher

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 4 Servings

Number Of Ingredients 8

Ingredients

1 teaspoon neutral flavored oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe
1/2 cup sour cream
1/4 cup cilantro leaves and tender stems, chopped, plus more for serving
2 cups shredded cooked chicken, see how we make shredded chicken
1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
6 (6-inch) flour or corn tortillas, see notes

Steps:

Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.
Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.
Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Nutrition Facts : Calories 460, ProteinContent 33 g, CarbohydrateContent 31 g, FiberContent 3 g, SugarContent 7 g, FatContent 23 g, SaturatedFatContent 11 g, CholesterolContent 113 mg

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