Cheese Enchiladas with Salsa Verde

Cheese Enchiladas with Salsa Verde

I love Mexican food. I mean I reallllly love it. It's my favorite cuisine, other than Italian. I make a lot of both types of food at home, but I don't do much authentically. I have a lot of cookbooks and recipes but just hadn't taken my cooking to the next level. Well, I hadn't yet anyway.

I finally broke down over the weekend and made cheese enchiladas with homemade salsa verde. They were so good. Like, life altering good. My oldest son, who shares my adoration for Mexican food, loved them too. I had leftover salsa that is fantastic with tortilla chips. I think I'm going to be making more things like this from scratch from now on. It's so worth it! Not only does it taste better, but it's so much healthier using fresh ingredients rather than buying processed foods.


1 lb. tomatillos (about 15 medium), husked and rinsed 
2 jalapeños, stemmed and halved lengthwise 
1/2 of a large sweet onion, cut into wedges 
1/3 cup roughly chopped fresh cilantro 
8 6-inch corn tortillas 
2 cups shredded queso chihuahua cheese 


First, make the salsa verde. Bring a medium pot of salted water to a boil. Add the tomatillos, jalapeños, and onion wedges; cover and simmer until tender, about 10 minutes. Drain well and transfer to a blender along with the cilantro. Purée until smooth and season to taste with salt. It should look something like this...

Pour  some salsa onto the bottom of a 9x13 inch pan and spread around in a thin layer. Next, wrap the tortillas in a few slightly damp paper towels and microwave on high until warm, about 45 seconds. Working with one tortilla at a time, sprinkle a good helping of cheese onto each one and roll up tightly. Transfer each to the prepared baking dish, seam side down. Repeat with the remaining tortillas and cheese. Pour about a cup or so of the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese. Bake at 350 degrees for about 20 minutes, until heated through and the cheese is melted. Garnish with additional cilantro and chopped onions, if desired. 

Bon Appetit!

Recipe adapted from Fine Cooking


  1. YUM! Mexican is my favorite! I have never made homemade salsa verde...can't wait to give this recipe a try. I always just open a jar and poor it over my enchiladas ; /
    Have a great weekend!

    1. Sheila, I was shocked at how simple it was to make! Hope you like it as well. Have a good weekend!

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