roasted tomatillo salsa

Corn tortillas are filled with tender, shredded chicken, black beans, and fresh spinach. Then, smothered in two contrasting sauces for one amazing Chicken Enchilada recipe.

Chicken, Black Bean, and Spinach Enchiladas with Tomatillo Enchilada Sauce

Boneless, Skinless Chicken Breasts,

Black Beans,

Baby Spinach, chopped

Salt and Pepper,

Monterrey Jack Cheese, grated

Corn Tortillas

Canola Oil

Jalapenos,

Onion,

Cilantro Leaves, packed

Garlic

Salt

Pepper

Butter

All-Purpose Flour

Chicken Broth

Sour Cream

Salt,

Black Pepper

Place tomatillos in a medium sized sauce pan.

Cover with hot water and bring to a...

Cover with hot water and bring to a boil. Simmer for 5 minutes.

Remove tomatillos from water and place in a...

Remove tomatillos from water and place in a food processor with remaining ingredients, starting with only one of the jalapenos.

Process until smooth.

Test for heat and add the remaining half...

Test for heat and add the remaining half of the jalapeno if desired. Set aside.

Melt the butter in a skillet over medium...

Melt the butter in a skillet over medium high heat.

Add 1 clove of minced garlic. Add the...

Add 1 clove of minced garlic. Add the flour, whisking until golden and bubbly, about 2-3 minutes.

Slowly whisk the broth into the flour mixture.

Stir in the sour cream, whisking if necessary...

Stir in the sour cream, whisking if necessary to remove any lumps.

Simmer until sauce is thickened.

Season with salt and pepper. Set aside.

Steam the tortillas using a tortilla warmer. If you...

Steam the tortillas using a tortilla warmer. If you don't have a tortilla warmer, see the bottom of this article at Food & Wine for alternative methods. Set tortillas aside and keep warm.

Preheat oven to 375 degrees F.

Spread 1/4 cup of the Tomatillo Sauce on...

Spread 1/4 cup of the Tomatillo Sauce on the bottom of an oven safe pan or two, depending on the size of the pan. Set aside.

Combine the chicken, spinach, salt, pepper and shredded...

Combine the chicken, spinach, salt, pepper and shredded cheese in a medium to large bowl. Stir until ingredients are evenly distributed.

Add the beans and carefully stir in so...

Add the beans and carefully stir in so as not to mash up the beans.

One by one, fill a tortilla with a...

One by one, fill a tortilla with a small handful of filling, about 1/4 - 1/3 cup.

Roll the tortilla, placing the seam side down...

Roll the tortilla, placing the seam side down in the previously prepared pan(s). Repeat until all tortillas have been filled.

Drizzle sour cream sauce on top, followed by...

Drizzle sour cream sauce on top, followed by the tomatillo salsa. Top with additional shredded cheese, if desired.

Cover with foil and bake at 375 degrees...

Cover with foil and bake at 375 degrees F for 20 minutes, or until tortillas are heated through. Makes 2 dozen enchiladas.

https://mediavine-res.cloudinary.com/video/upload/i0n4fzrhbg1zmsxo2aib.mp4

Crock Pot Mexican Chicken is the perfect shredded chicken recipe for your next Mexican recipe. Packed with flavor and super tender thanks to hours in the crock pot, this recipe is sure to please!

CROCK POT MEXICAN CHICKEN

Use it as a dip, or sauce in chilaquiles or your favorite enchilada recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde is packed with flavor, super simple to whip up and freezer friendly!  This recipe is vgetarian, vegan and gluten free. [ see recipe VIDEO below ]

20-Minute Roasted Tomatillo Salsa Verde Recipe

lb (680 grams) Tomatillos (husks removed and quartered)

lb (200 grams) Poblano Peppers (cut

oz (375 grams) White Onion (skin removed,

Jalapeño (sliced in 1/2, seeds and ribs removed (optional))

Cloves of Garlic (large and unpeeled)

tsp Fine Sea Salt

Tbs Fresh Lime Juice

Fistful Fresh Cilantro

Set oven rack on the second setting from the top. Preheat the oven to broil.&nbsp;

On an unlined sheet pan, evenly place the tomatillos, poblano peppers (flesh side down), onion, jalapeño if using and garlic. Roast for about 10-12 minutes tossing and turning the vegetables once while roasting. The veggies will be blotchy with charring and softened when ready. Cool long enough to handle, then remove the garlic from its husk and add either to a food processor or blender along with all the roasted veggies, salt, lime juice, cilantro and water. Blend or process to a course puree&#039;. Taste for salt adjustment and thin with more water as needed, then scoop into serving bowl or into storage containers. It will thicken as it chills. 

Store in a lidded container in the refrigerator for up to one week or in the freezer for up to a month.&nbsp;&nbsp;

I LOVE salsa verde!  But I have to laugh at the "freeze for up to a month".  I made a HUGE batch of it with the windfall of tomatillos from my garden FOUR YEARS ago.  I froze it all in half quart containers and since I'm the only in my family who eats it, it's taken me a while to eat through it all.  Because it's a "liquid" of sorts and fills the whole container with just a thin layer at the top exposed to a tiny bit of air, the quality really didn't decrease at all during that time (air exposure is what kills the taste of things in the freezer).  I'm finally ready to stock up again with another windfall of tomatillos in the garden.  THanks for sharing your recipe!  I never saved the first one I used!  Yum!

This is my absolute favorite salsa verde recipe! I add one extra clove of garlic and don’t use any water at all. My husband and I literally eat it by the spoonful. Great in tacos, burritos, quesadillas and eggs!

It had been a good 20 years since I’d tried my hand at salsa verde, and I knew when I saw this recipe that I needed to change that ASAP. Fortunately I spotted some tomatillos at the farmers market (who even knew they could grow in Montana?!) and some fresh poblanos at the coop. Oh my gosh, Traci, this salsa is AMAZING! Roasting the ingredients gives a wonderful depth of flavor. The recipe comes together so quickly and it is, simply put, delicious. Can’t wait to make it again!

https://content.jwplatform.com/videos/2lnktQh3.mp4

Use it as a dip, or sauce in chilaquiles, Tacos Rancheros or your favorite Skillet Vegetarian Enchiladas Verdes recipe. A little sweet(ish) and a little spicy, homemade Roasted Tomatillo Salsa Verde (green salsa verde) is packed with flavor, super simple to whip up and freezer friendly!

Roasted Tomatillo Salsa Verde

Few simple recipes just touch your heart and above all your taste palate.&nbsp;Tomatillo Salsa is one of such simple yet very flavorful Mexican condiment that I can never get enough. &nbsp;My first introduction to roasted salsa was in Chiptole's Mexican Grill, while eating a vegan bean and rice bowl. Back then, chipotle had very less vegetarian options, but many times, I just loved this rice-and-beans-bowl with scoop of fresh salsa and roasted, medium spicy Tomatillo Salsa.&nbsp;Similar to this dish, Indians have very famous dish called "Rajma Chawal - Curried Red Kidney Beans and Rice", loved and eaten all over India. Young or old, no one will ever refuse to eat this dish. My rice and beans bowl at chipotle often reminds me of that. This dish in India is often served with plain yogurt and some fresh onion-tomato salad on the side. That is pretty much like a dollop of Mexican creama and fresh salsa in Mexican cuisine. Isn't it amazing? Two countries, so far apart and still such a close resemblance of flavors!One thing that Indian dish don't have, is Roasted Tomatillo Salsa! I loved this salsa so much that probably, I will not eat rice and beans without salsa EVER again!! Since I started working on this blog, many of my take-out favorites are made-at-home and chipotle's food is on top list!&nbsp;You all know my love for everything Chipotle! So... today's recipe is another attempt to bring chipotle's famous - roasted salsa, to your home.It is a very simple recipe but flavors are excellent. Charred bits of tomato skin with zesty jalapeno, lime, natural sweetness of chunky onions and tomatillo, some seasoning, and that's pretty much it. These simple ingredients do magic and make salsa pop in your mouth. For me, it makes every bite of rice-beans fresh and inviting!<img alt="Fire Roasted Tomatillo and Jalapeno Salsa. A great and delicious way to kick-start parties! #vegan #paleo #gluten-free" src="https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg" loading="lazy" width="750" height="500" srcset="https://media.chefdehome.com/800/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 800w,https://media.chefdehome.com/655/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 655w,https://media.chefdehome.com/492/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 492w,https://media.chefdehome.com/310/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 310w,https://media.chefdehome.com/100/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 100w,https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-9.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">Remember!! when ingredients are simple, technique of cooking gives that extra kick! AND that's why I have to share this recipe with you. Otherwise, I bet if you tried Chipotle's salsa, you already knew it had these ingredients! no secrets here! right?Roasting tomatoes or for that matter any vegetables brings out the natural sweetness and also enhances the flavors. But, here we are talking about fire-roasted, that charred out-side, almost like grilled tomatoes (and grilled jalapenos too!). You will be surprised to know that this salsa is cooked further, in vegetable broth to enhance the flavors of tomatillo. You can skip the cooking-in-broth step, but I strongly recommend you try.Keeping the promiseI promised to give you all recipes of chipotle. So that you can enjoy a great Mexican meal at home, under budget! This post also goes towards keeping that promise. Check out <a href="https://www.chefdehome.com/recipes/419/chili-lime-roasted-corn-salsa" target="_blank" title="Recipe for Roasted Corn Salsa and Chipotle Mexican Grill Meals">All Chipotle</a> to see all details and list of recipes already online.Happy Cooking!<img alt="Fire Roasted Tomatillo and Jalapeno Salsa. A great and delicious way to kick-start parties! #vegan #paleo #gluten-free" src="https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg" loading="lazy" width="750" height="1125" srcset="https://media.chefdehome.com/800/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 800w,https://media.chefdehome.com/655/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 655w,https://media.chefdehome.com/492/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 492w,https://media.chefdehome.com/310/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 310w,https://media.chefdehome.com/100/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 100w,https://media.chefdehome.com/750/0/0/roasted-tomatillo-salsa/roasted-tomatillo-salsa-chipotle-chefdehome-6.jpg 750w" sizes="(min-width: 992px) 750px, (max-width: 414px) 93vw, 96vw">

Fire Roasted Tomatillo Salsa - My other Chipotle Mexican Grill Favorite

lbs Tomatillo, husk removed

Jalapeno, 1

Cup White Onion, rough chopped, about half of a medium onion

Cup Vegetable Stock

tbsp Lime, juice of 1 lime

Cilantro,

tbsp Oregano

Salt and Black Pepper, adjust per taste

Fire-Roasted Tomatillo Salsa - Roast tomatillo, and jalapeno on open flame, indoors or on grill until skin is nicely charred. (about 5-6 minutes).Once done roasting, remove skin and seeds from jalapeno, leave tomatillo as-is. 

In a medium sauce-pan, heat vegetable stock, add cleaned jalapeno and tomatillo. Cook until water has all evaporated and tomatillo are tender and pale yellow in color.

Transfer all contents to food processor with lime juice, salt, pepper, chopped white onion, cilantro, and oregano.

Pulse the processor (just 4-5 times) to chop salsa. It should still have some chunky bits of onion and tomatillo.

Viola!! Roasted Tomatillo Salsa is ready!! 

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