Roast Chicken Salsa Verde

  • Yield servings


Roasted Verde Sauce
2 tablespoons olive oil
1 1/2 -- lbs tomatillos husked and quartered
2 -- jalapeno
2 -- poblano chile
4 cloves garlic
1 -- onion peeled and quartered
3 cups chicken stock
Enchilada mix
1 whole roasted chicken shredded
1/2 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons chili powder
1 tablespoon cumin
2 tablespoons green tobassco or to taste
2 cups verde sauce divided
3 cups shredded pepperjack cheese, divided
1 -- onion finely chopped
2 cups frozen corn kernels
1 can refried black beans
8 -- flour tortillas
Sour cream
-- Sliced black olives
-- Shredded lettuce
-- Chopped tomatoes


To make verde sauce – on sheet pan, put tomatillos, jalapeno, poblano, garlic and onion in single layer. Drizzle with 2 tbs olive oil. Season with salt and pepper. Roast at 400 until charred, turning occasionally – about 15 minutes. Remove to food processor and puree.* In saucepan, put puree with 1 tbs olive oil and simmer 5 minutes. Add chicken stock and simmer 15 minutes or until slightly thickened. Set aside until ready to use.

To make enchilada mix – roast a whole chicken until done, or purchase whole roasted chicken from local grocery store. If roasting, season chicken with olive oil salt and pepper – then roast until done, about 1 hr. When cooled, shred meat removing skin. In bowl, add shredded meat, and remaining ingredients except 1 cup sauce, 1 cup shredded cheese and the refried beans.

Assembly – in 9×13 baking dish, spread 1/4 cup sauce. Take one tortilla and spread with some of the refried black beans. Place 2 -3 tbs chicken mixture on top. Roll jelly roll style and put in baking dish. Repeat until all tortillas have been filled. Pour remaining sauce overtop and sprinkle with remaining cheese. Bake at 350 for 15 minutes or until cheese is melted and is heated thru. Serve with sour cream, black olives, chopped tomatoes and shredded lettuce.

* Note – if you don't like it real spicy – removed the seeds from the jalapeno before pureeing



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