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These salsa verde enchiladas are made with a homemade salsa verde, stuffed with chicken and tons of melty cheese, and smothered in heavy cream! showmetheyummy.com #salsa #chicken #tortillas #corntortillas #enchiladas #cheese
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Homemade Salsa Verde

This homemade salsa verde has a whole lot going on! It's got a nice bite from the lime, a touch spicy from the serrano, and the cumin adds such a subtle but really great depth of flavor!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: chips and salsa, fresh, tomatillos
Servings: 1 cups
Calories: 211kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1 pound tomatillos husked, washed, and halved
  • 1/2 cup onion finely chopped
  • 1 serrano chile peppers diced (more if you want it spicier)
  • 1 clove garlic minced
  • 2 tablespoons cilantro chopped
  • 1 lime juiced
  • 1/2 teaspoon ground cumin
  • 1 whole vegetarian bouillon cube chopped
  • 1/2 teaspoon salt or more to taste
US Customary - Metric

Instructions

  • Place tomatillos, onion, garlic, serrano pepper, cilantro, and lime juice into a food processer until desired texture is reached.
  • Pour the salsa into a small saucepan and add the ground cumin and chicken bouillon cube.
  • Cook for 15 minutes over medium heat. It will simmer, that's ok!
  • After the salsa has cooked for 15 minutes add in salt, to taste.
  • Let cool and then store in the refrigerator until ready for use!
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Nutrition

Calories: 211kcal | Carbohydrates: 43g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1345mg | Potassium: 1401mg | Fiber: 12g | Sugar: 23g | Vitamin A: 627IU | Vitamin C: 82mg | Calcium: 72mg | Iron: 4mg