Salsa Verde Calamari Enchiladas

Her of plated salsa verde calamari enchiladas.

Keep up with the summer heat with our salsa verde calamari enchiladas!

The addition of calamari to your enchiladas not only brings a boost of protein to the dish but also introduces a delightful and distinctive twist to this beloved Mexican classic. With each bite, savor the vibrant flavors of jalapeños and fresh cilantro in the salsa verde, creating a zesty and invigorating sauce that perfectly complements the tender calamari. This unique combination adds a layer of complexity and depth to the dish, elevating your dining experience to a whole new level. Experience a fresh take on enchiladas by indulging in our salsa verde calamari enchiladas recipe.


Prep Time: 15 minutes

Cook Time: 33 minutes 

Ready in: 48 minutes 


● 2 lb. The Town Dock Calamari Rings, thawed

● 1 pound tomatillos, husked and quartered

● 1 small white onion, chopped

● 4 medium jalapeño peppers, 3 stemmed and halved, and 1 cut into rounds

● 2 cloves garlic

● 1 tbsp. olive oil

● 1 tsp. kosher salt

● 3/4 cup chopped fresh cilantro, divided

● 12 (6-inch) corn tortillas, kept warm

● 1 cup crumbled queso fresco

● 2 radishes, thinly sliced

1. Preheat oven to 400°F. On a parchment-lined rimmed baking sheet, toss together tomatillos, white onion, halved jalapeños, garlic, oil, and salt. Roast for 15 to 20 minutes, flipping halfway through, until tender and light golden-brown. Combine roasted vegetables and 1/2 cup cilantro in a blender or food processor. Blend to a smooth salsa, about 30 seconds. 
2. Heat 1 cup salsa in a large skillet over medium heat. Add calamari, and cook for 3 minutes. Allow to cool for 5 minutes before handling. 
3. Cover bottom of a 9x13-inch baking dish with 1/2 cup salsa. Spoon 1/4 cup calamari mixture down the center of each tortilla. Save remaining calamari for topping enchiladas. Roll up each warm tortilla and place into prepared baking dish, seam-side-down, nestling each one against the last. Pour remaining salsa over top of rolled tortillas. 
4. Bake until sauce bubbles, about 10 minutes. Top with remaining calamari, queso fresco, remaining cilantro, jalapeño, and radishes. 
Serve and enjoy!