Verde Venom Chicken Enchiladas
Green enchiladas are defined by their tomatillo sauce. With Verde Venom tomatillos, the sauce delivers both the characteristic tang and serious heat — no supplemental chili required.
Prep
20 min
Cook
25 min
Total
45 min
Servings
4
Peak SHU
25K
Featured Organisms
Ingredients
- 8 corn tortillas
- 2 cups shredded cooked chicken
- 2 cups Verde Venom salsa verde
- 1½ cups shredded Oaxaca or monterey jack cheese
- ½ cup sour cream
- Cilantro, sliced radish, lime
Instructions
- 1
Warm tortillas briefly in a dry pan to make pliable.
- 2
Fill each tortilla with chicken and a spoonful of cheese. Roll and place seam-down in a baking dish.
- 3
Pour salsa verde over enchiladas. Top with remaining cheese.
- 4
Bake at 375°F for 20–25 min until bubbly.
- 5
Garnish with sour cream, cilantro, radish, and lime.
Tips
- Acid Rain tomatillo sauce (100K SHU) for an extreme version.
- The sour cream is essential — casein neutralizes capsaicin between bites.
Baking the salsa verde at 375°F drives off volatile water while concentrating capsaicinoids. The sauce thickens through water loss, not reduction, so the SHU per tablespoon of the finished dish is higher than the input salsa.