Jalapeno Havarti Cheese Enchiladas with Tomatillo Salsa

Ingredients for 1 serving

3 onions
2 cups vegetable broth
12 tomatillos
2 cloves of garlic
2 serrano chiles
1/2 cup cilantro
1 1/2 lime
1/2 cup corn
4 cups chicken
8 tortillas

3 cups Castello Jalapeño Havarti cheese

Jalapeno Havarti Cheese Enchiladas with Tomatillo Salsa


Tomatillo Salsa Instructions:

  1. Peel the husks off of the tomatillos, wash them and cut into quarters.
  2. Roughly chop 2 of the onions and the 2 cloves of garlic.
  3. Wash, discard seeds and roughly chop the serrano peppers.
  4. Add tomatillos, onions, garlic, and serrano peppers to a pot with 2 cups of broth.
  5. Bring to a boil and then lower the heat and simmer for 15 minutes. The tomatillos will change color in that time. Let it cool for 10 minutes.
  6. Add cilantro, lime juice and salt to a blender.
  7. Once the tomatillo mixture has cooled a little bit, add it in and blend until smooth.
  8. Store in airtight containers.


Enchiladas Instructions:

  1. Thinly slice an onion and cook on low to medium until they start to caramelize. Add ½ cup of corn kernels until they are heated through.
  2. Shred about 4 cups of chicken and add to a large bowl. (I used a rotisserie chicken for this!)
  3. Add the onion and corn mixture and 2 cups of grated cheese. Stir to combine.
  4. Cover the bottom of your 9x13 baking dish with salsa.
  5. Pour a little bit of salsa into a pie pan or shallow dish. Dip a tortilla in it, dampening each side.
  6. Fill with the chicken, cheese, corn mixture and roll tightly ending with the seam side down. Keep going until all 8 fit snuggly in the pan.
  7. Cover with 2-3 cups of tomatillo salsa and 1-2 cups of cheese.
  8. Bake at 400 degrees for about 20 minutes.

Recipe courtesy of Lakeshore Lady.