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!

Top 2 roasted tomatillo salsa recipes from across the web

The most viewed roasted tomatillo salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken, Black Bean, and Spinach En...

20-Minute Roasted Tomatillo Salsa V...

Top 2 roasted tomatillo salsa recipes from across the web

The most viewed roasted tomatillo salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken, Black Bean, and Spinach En...

20-Minute Roasted Tomatillo Salsa V...

The most viewed roasted tomatillo salsa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine