So Simple Enchiladas Verdes
Description
Add this recipe to your rotation list of meals to make regularly. These enchiladas are amazing and very easy to make. This dish can also be made to be more like a lasagna or a casserole, which is even easier to prepare.
Ingredients
Roasted Tomatillo Sauce:
15 medium-sized tomatillos, husks removed
3 jalapeno peppers, ribs and seeds removed
4 cloves garlic, peeled
olive oil
1/2 c. fresh cilantro, packed
1 c. chicken stock/broth
1/2 c. sour cream
salt, to taste
Enchiladas Verdes:
10 - eight inch tortillas, corn or flour
12 oz. shredded Pepper Jack or Monterrey Jack cheese
1 lb. cooked chicken, shredded
Optional mix-ins, like sautéed mushrooms, white beans, spinach
Cotija or chopped red onion, for garnish, optional
Directions
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Tomatillo Sauce:
Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Place tomatillos and jalapeños on the baking sheet. Wrap peeled garlic in foil; add to baking sheet. Drizzle all with a little olive oil; sprinkle with salt. Roast 30 minutes; stir after 15 minutes. Remove from oven.
Pulse in a blender with the juices. Add remaining sauce ingredients; blend until smooth. Season with salt, to taste.
This makes a lot of sauce, so you may have 1-2 cups of sauce left over.
Filling:
In a large bowl, combine about 1/3 of the sauce (about 2 cups) with the chicken. Stir in about 1/2 of the cheese and preferred mix-ins.
Enchiladas Verdes:
Reduce oven temperature to 400 degrees. Grease a 9 × 13 baking dish.
Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with 1 - 2 cups of sauce and remaining cheese. Bake about 15 minutes, until bubbly. (To keep the tortillas nice and soft while baking, dip the tortillas in the sauce quickly before rolling them up.)
Top with cilantro or Cotija or red onion, if desired.
6 servings.
**This can be prepared easier by layering all the ingredients like a lasagna. It ends up more like a casserole and it’s very delicious.