Salsa Verde Enchiladas Recipe | Mexican Recipes | PBS Food

Salsa Verde Enchiladas

Salsa Verde Enchiladas recipe

Fill your Salsa Verde Enchiladas with sautéed summer squash, zucchini, and corn. (Recipe Credit: Adrianna Adarme of the Fresh Tastes blog)


Yield: 4 servings

Occasion: ,
Theme: ,


  • For the Salsa Verde:
  • 1 teaspoon olive oil
  • 1/2 pound tomatillos, husks removed
  • 1 poblano chile
  • 1 garlic cloves
  • 1/4 white onion
  • 1 1/4 cup lightly packed cilantro leaves
  • 1/2 jalapeno (or 1 whole jalapeño if you’re like me and like heat)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground Ancho chile powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • For the Filling:
  • 1 teaspoon olive oil
  • 2 to 3 summer squash or zucchini, diced
  • 1/2 cup corn kernels
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon ground cumin
  • Pinch coriander
  • Pinch salt
  • For Assembly:
  • 8 corn or flour tortillas
  • 1 cup shredded pepper jack cheese
  • 3 radishes, cut into matchsticks
  • 1/4 creme or creme fraiche
  • 2 limes, sliced
  • Small handful of cilantro leaves


  1. To a small baking sheet or oven-proof skillet, rub the bottom with the olive oil and then add the tomatillos, poblano chile, white onion and garlic cloves. Place under the broiler until the skins are charred, about 2 to 3 minutes. I recommend staying close by. Remove the skillet from under the broiler and using a pair of tongs, flip everything to its opposite side. Return the skillet to under the broiler and cook for an additional 2 to 3 minutes. Remove and set aside until the tomatillos and peppers are cool enough to handle. Cut the tomatillos in half and transfer them to a blender. Using a sharp knife, scrap the charred skin off the poblano pepper. Cut it up, discarding the stem and seeds, and transfer it to the blender, along with the garlic cloves and white onion. Pulse until pureed, about 30 seconds to a minute. If needed, add a splash of water to loosen the salsa. Next, add the cilantro leaves, ancho chile powder, jalapeño, cumin, coriander and salt. Pulse again until the cilantro is thoroughly cut up and mixed throughout. Give it a taste and just the seasoning to your liking.
  2. To a small skillet, heat the olive oil over medium heat. Add the diced summer squash or zucchini, corn kernels, Ancho chile powder, cumin, coriander and salt. Toss together and cook until slightly softened, about 2 to 3 minutes.
  3. Preheat the oven to 350 degrees F. To assemble the enchiladas, start by pouring about 1/2 cup of salsa verde to the bottom of a 13x9-inch baking dish (this size can vary!). If the tortillas you have aren’t very pliable, no biggie. Wrap them in damp paper towels and place them in a warm oven (200 degrees F) for 10 minutes. When you unwrap them they should be much easier to roll. Place a few spoonfuls of filling in the center of the tortilla, roll it up and place it, seam side down, in the baking dish. Repeat this with the remaining tortillas and filling. Top with a cup or so of salsa. Sprinkle the cheese atop the enchiladas liberally. Transfer to the oven to bake for 20 to 25 minutes, until the cheese is melty and the sauce is bubbling slightly. Garnish with radishes, creme fraiche, lime wedges and leaves of cilantro.
Presented by: