Feed Your Creativity — Enchiladas and Tomatillo Salsa with Jalapeño Havarti

PARTNER POST – Get creative with any of Castello’s uniquely crafted cheeses.

Baked enchiladas with a tangy homemade tomatillo salsa, chicken filling with sweet caramelized onions and corn, and lots of cheesy goodness.
By Lauren Nolan

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Castello’s Jalapeño Havarti cheese, that I used in these enchiladas, is soft, creamy and slightly spicy… but above all, it melts beautifully. So what would be great with a little spice and lots of delicious melty cheese? Who wants enchiladas?!

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They also feature a tangy homemade tomatillo salsa, a savory chicken filling with sweet caramelized onions and corn, and lots of cheesy goodness. Learn how to make it below!

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This recipe makes a lot of salsa, but if you are going through the trouble to make it for the enchiladas, you might as well have extra for chips, right?! Also, it’s the most gorgeous color.

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Umm… check out that cheesy goodness…

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Feed Your Creativity — Enchiladas and Tomatillo Salsa with Jalapeño Havarti
 
Baked enchiladas with a tangy homemade tomatillo salsa, chicken filling with sweet caramelized onions and corn, and lots of cheesy goodness.
Author:
Recipe Type: Main
Cuisine: Mexican Inspired
Ingredients
  • 3 onions
  • 2 cups vegetable broth
  • 12 tomatillos
  • 2 cloves of garlic
  • 2 Serrano chiles
  • ½ cup cilantro
  • 1½ lime
  • ½ cup corn
  • 4 cups chicken
  • 8 tortillas
  • 3 cups Castello Jalapeño Havarti cheese
Instructions
  1. Start by making the tomatillo salsa! Peel the husks off of the tomatillos, wash them and cut into quarters. Roughly chop 2 of the onions and the 2 cloves of garlic. Wash, discard seeds and roughly chop the Serrano peppers. Add to pot with 2 cups of broth.
  2. Bring to a boil and then lower the heat and simmer for 15 minutes. The tomatillos will change color in that time. Let it cool for 10 minutes before the next step.
  3. Add cilantro, lime juice and salt to a blender. Once the tomatillo mixture has cooled a little bit, add it in and blend until smooth. This makes a lot of salsa, but if you are going through the trouble to make it for the enchiladas, you might as well have extra for chips, right?! Also, it's the most gorgeous color, isn't it?!
  4. Store the salsa in the fridge in airtight containers. Next, I caramelized one onion and then added ½ cup of corn to the pan to heat through. Mix that in with 4 cups of shredded chicken in a large bowl. (Secret: I used a rotisserie chicken!)
  5. Now for the good stuff: CHEESE! Grate 3-4 cups (about 2 blocks). Add 2 cups to the chicken, onion, corn mixture and set the rest aside.
  6. Cover your 9x13 baking dish with tomatillo salsa. Pour a little bit of the salsa into a pie pan or shallow dish, as well. Dip a tortilla in it, dampening each side.
  7. Transfer to your baking dish and fill with the chicken/cheese/corn mixture and roll tightly ending with the seam side down. Keep going until all 8 fit snuggly in the pan.
  8. Cover with tomatillo salsa. You will probably use about 2-3 cups depending on how saucy you like it!
  9. Cover with cheese.
  10. Pop it in a 400F degree oven for about 20 minutes.
  11. It's done when its bubbly and golden!

 

Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.

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Lauren Nolan

Lauren is the founder and editor of www.lakeshorelady.com. She shares her personal style, shopping tips, and of course - step by step recipes. She firmly believes that healthy food should be delicious, but a slice of pizza can solve almost any problem.

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