Salsa Verde Enchiladas with a Spicy Twist are a vibrant tribute to the rich culinary traditions of Mexico, with an exciting modern edge. Inspired by the vibrant flavors of 1971 Hook, Fabiola Ramirez has crafted a dish that captures the essence of her heritage while embracing a bold, contemporary flair. The scratch-made salsa verde envelops perfectly rolled tortillas filled with tender chicken, all elevated by the unique heat of 1971 Hook hot sauce. This dish is a celebration of authenticity and innovation, loved for its depth of flavor and invigorating spice.
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
To make the salsa verde, combine tomatillos, garlic, jalapeño, cilantro, onion, and a pinch of salt in a blender. Blend until smooth.
Pro tip: For a smokier flavor, roast the tomatillos and jalapeño before blending.
- 3
In a mixing bowl, combine shredded chicken with 1971 Hook hot sauce and 1/4 cup of the salsa verde.
- 4
Warm tortillas in a skillet or microwave until pliable. Fill each with a portion of the chicken mixture and roll up tightly.
- 5
Place rolled tortillas seam-side down in a baking dish. Pour remaining salsa verde over the enchiladas and top with shredded cheese.
- 6
Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
- 7
Serve enchiladas topped with sliced avocado, a dollop of sour cream, and an extra drizzle of 1971 Hook hot sauce.
Chef Tips
- •Use a rotisserie chicken for faster prep.
- •Leftover enchiladas can be stored in the refrigerator for up to 3 days.
- •Adjust the amount of 1971 Hook hot sauce to control the spice level.