Chicken Enchiladas with Homemade Salsa Verde

Don’t tell my mom, but I have never had better Mexican food then when I loved in San Diego! Everything was so fresh and authentic. I worked as a pantry chef In a high end restaurant, everyday someone in the kitchen was put in charge of what’s called “family meal” using up any leftovers he or she makes a meal for everyone on staff before dinner service starts. Usually nothing fancy but always delicious! Especially when our Sou chef was in charge! He was form Mexico and learned all he knew from his grandmother and years of hard work in restaurants all over Mexico and California.  I learned this salsa Verde recipe from him.  This recipe is basically a combination of my mom’s tried and true enchiladas and the salsa verde tricks I learned in the restaurant. 

Last summer we had jalapenos coming out of our ears; we made a LARGE batch and bottled it!  It’s been the go to quick and easy meal option all year!! Also as a disclaimer I don’t traditionally roll the enchiladas like most recipes call for.  We layer everything together almost like a lasagna. This trick I credit to my mother who having 6 hungry children needed to get dinner on the table fast! The method stuck mostly because it is fast and easy and it all tastes the same no matter how you roll it…or don’t……


Salsa Verde

  •       1 bunch Cilantro stems and all
  •       1 large Onion
  •       5-6 Cloves Garlic
  •       Juice of 1 Lemon/Lime
  •       5-6 Jalapenos (Seeded if you don’t like it to hot)
  •       Large pinch of salt

Rough chop everything, place in blender with the lime juice and salt to taste, blend till smooth. At this point you can eat it with chips, put it in your tacos or make enchiladas with it!

  • Chicken Enchiladas
  •       1 package corn tortillas 
  •       3-4 cups shredded cheddar cheese
  •       1 recipe salsa Verde
  •       1 cup sour cream (or Greek yogurt)
  •       5-6 large chicken breast (if thighs use 7-8)
  •       1 teaspoon chicken base (better then Bullion)
  •       2 tablespoon corn starch (mixed in to your sour cream)
  •       1 can black olives (chopped)

Set oven to 375. In a large pot cook off the chicken on medium to high heat with a little olive oil, add in the salsa Verde, sir to combine. Add sour cream and corn starch mixture to chicken. Cook for about 3-4 min to allow sauce to fully thicken. Take off heat. In a 9” by 13” baking dish spoon a little of the sauce (without chicken bits if you can) in the bottom of the pan. Layer in tortillas to fully cover the bottom of the pan. Add about a 1/3 of the chicken mixture and spread it around. Sprinkle on about 1/3 of the olives. Sprinkle on a thin layer of cheese (saving most of it for the top) add another layer of tortillas and repeat till pan is full. I usually get about three layers of everything. Cover with remaining cheese and bake at 375 for 20-30 min. (every oven is different)