Crispy enchiladas salsa verde 4-3

Crispy Enchiladas with Tomatillo Salsa

Baked chicken enchiladas with cheese and zesty salsa verde.


Number of portions
  • 2 packs of Santa Maria Soft Tortilla 6” 

  • 1 kg chicken filet, diced

  • Oil for frying

  • 30 g Santa Maria Pork Carnitas Seasoning 

  • 500 ml Santa Maria Salsa Verde 

  • 500 g soft white salad cheese

  • 200 g cheese, grated

  • 60 g green pumpkin seeds

  • 50 g crème fraiche

  • 100 g Santa Maria Salsa Verde 

  • 50 g red onion, finely chopped

  • 15 g jalapeño, thinly sliced

  • 20 g coriander, chopped coarsely

How to prepare

  1. Preheat the oven to 225°C.

  2. Add oil to a pan and fry diced chicken on high heat.

  3. When the chicken is golden, add Pork Carnitas Seasoning.

  4. Grease an oven tray.

  5. Place about 40 g of chicken filling on the tortillas.

  6. Pour about 20 g salsa verde and crumble about 25g soft white cheese over the chicken.

  7. Fold into rolls and place them with seems down on a tray.

  8. Spread approximately 20 g salsa verde over each roll.

  9. Sprinkle grated cheese, some extra soft white cheese, and pumpkin seeds over the enchilada.

  10. Gratinate in the oven for approximately 20 minutes, until the enchilada is hot through, and the cheese is melted, golden, and crisp.

  11. Garnish with crème fraiche, red onion, coriander, jalapeño and extra salsa verde.

  12. Serve with tomato & avocado salad.

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