Points of Interest

Salsa verde is a ubiquitous sauce in Mexican cuisine, owing its ripe green color and pleasantly tart flavor to the tomatillo. We hand blend dried and ground tomatillos and green chiles with aromatics and lime peel to create our deliciously piquant and versatile Salsa Verde Seasoning Blend.

• Mossy green with light flecks
• Finely ground powder with spice flakes
• Slightly tart, piquant flavor with mild to medium heat
• Silicon dioxide added as anti-caking agent

Suggested Uses

• Add to sour cream or yogurt to make a creamy salsa verde dip for vegetables
• Mix with olive oil and use as a marinade for shrimp or seafood
• Add to rice to make the equally classic Mexican dish "arroz verde" or "green rice"

Basic Preparation

Ready to use. Add to taste.

Recipe

Salsa Verde Chicken Enchiladas

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon lime zest

1 tablespoon Salsa Verde Seasoning Blend

2 cups cooked chicken, shredded

1/2 cup sour cream

1/2 cup cheddar or Monterey Jack cheese, shredded and divided

1/4 cup chopped fresh cilantro, divided

6 corn tortillas

Heat oven to 350°F.

Heat a large skillet over medium heat.

Add olive oil, garlic and lime zest and cook until fragrant, about 30 seconds.

Add Salsa Verde Seasoning Blend and stir well. Remove from heat.

Stir in chicken, sour cream, 1/4 cup of cheese and 1/8 cup of cilantro.

Add 2 to 3 tablespoons sauce to coat the bottom of a 9x9-inch baking dish. Reserve 1 cup sauce to

top enchiladas.

Add about 2 tablespoons chicken to center of each tortilla and roll, placing seam-side down in baking

dish. Cover with reserved 1 cup of sauce and remaining 1/4 cup cheese.

Bake until heated through and cheese is melted on top, about 20 minutes.

Top with remaining 2 tablespoons cilantro and serve.

Makes 2 to 3 servings

Cheesy green enchiladas can be whipped up quickly with our Salsa Verde Seasoning Blend. Featuring a

mix of tomatillo powder, chiles and spices, the blend is mixed with sour cream to create a mildly spicy

sauce.