Papalote Salsa Enchiladas

If you’ve been a loyal reader of my blog since the early days, then you may recall my favorite enchilada recipe that I posted last November. You may also recall mention of my favorite salsa that we ate on Cinco de Mayo, which also happens to make an appearance at #47 on this list
Well, today is a glorious day because I hereby present to you the consummation of these two favorites…a little something I’m calling {Papalote Salsa Enchiladas}
The salsa hails from a burrito shop here in San Francisco, called Papalote. Their burritos are amazing, but the side of chips and salsa they serve alongside pretty much steal the show. This is not your typical salsa. It has kind of a creamy consistency, with a rich tomato flavor. It’s somewhat mild initially, and then you get just the right dose of subtle heat. I don’t know how they make it…I’ve never had any other salsa quite like it…but I love it. 
The salsa is so popular, they bottle it up and now sell it in many stores throughout California (online too!). Seriously guys…you gotta try it…oh, and make these enchiladas while you’re at it…

Papalote Salsa Enchiladas


  • 1 jar Papalote salsa
  • 3 cups shredded rotisserie chicken (breast meat)
  • 21/2 cups Monterey Jack cheese
  • salt & pepper
  • 8 corn tortillas
  • 1/3 cup fresh cilantro leaves
  • 1-2 tablespoons olive oil
  • half small purple onion, cut into thin rings
  • 3/4 cup crumbled queso fresco
  • salt & pepper


  1. Preheat broiler
  2. In a bowl, toss the shredded chicken with 2 cups of Jack Cheese. Very lightly season with salt & pepper.
  3. Wrap the tortillas in a damp paper towel, and warm in the microwave for 1 minute. 
  4. Spoon the chicken/cheese mixture on each of the tortillas, and top with a few cilantro leaves. Roll the tortillas and place seam-side down in a 9×13 inch baking dish. 
  5. Brush the tops of the rolled tortillas with olive oil. Place in the oven and broil until the surface is crispy, about 3 minutes.
  6. Remove from the oven, pour the entire jar of salsa over the enchiladas, and top with the remaining Jack cheese. Return to broiler until cheese is bubbly and golden, about 3-5 minutes.
  7. Remove from the oven. Garnish with the queso fresco, onion, and remaining cilantro.

     Serves 4 (adapted from a Food Network Magazine recipe)

PS…you should also go eat at Papalote and try one of their burritos…
they beat Bobby Flay in a burrito throwdown!

Leave a Comment