In the Saucy household, Southwesty-Tex-Mex food seems to be a go-to when I want something really fast to throw together for dinner.Enchiladas Verde are high on the list. Simple, quick, flavourful, beautiful, and filling they really fit the bill at the end of a busy day. With one small bowl, one larger bowl, a casserole dish and a little trick, this dinner is a quick one on the clean-up too.
Salsa verde is really great to have on hand and can be found in the Mexican specialty food section of most grocery stores. I use Herdez brand and always try to have some in the pantry. In the summer months, when they are available, you can toss some green tomatoes in with the filling mixture; even better are some tomatillos, which are harder to find here.
I like to have the onion a little bit sautéed, but I didn’t want to dirty a skillet to do it, so that’s the trick! Using a microwavable bowl, you can add a bit of butter and the diced onion and microwave them for a couple of minutes. Voilà! Softened and beautiful sautéed onions without the mess!
Most enchilada recipes call for there to be sauce in the bottom of the baking dish, and I don’t do that. I like for the tortillas to be crispy around the edges, and softened with the salsa verde and cheese that are added to the top. That little bit of crunchy tortilla really adds a lot for me. If you like your enchiladas all soft and gooey, just add some salsa verde to the bottom of the baking dish before you add the rolled tortillas and omit the spraying of the tortillas with cooking spray. It is the cooking spray step that really helps to crisp the tortillas before the toppings are added.
I serve these with a side of refried beans. A really quick way to dress up some canned refried beans is to add a can of tomatoes with green chilies (like Rotel brand) and a 1/2 teaspoon of cumin. If you put all this in a microwavable bowl and mix, you can just heat them through in the microwave instead of baking them.
Simple, quick, filling, delicious. I hope you’ll try them.
- 2½ cups (about 12 ounces) shredded Chicken (I use a can of chicken breast meat that I drain and flake)
- 1 - 4 ounce can green chilies
- 1 tablespoon butter
- ½ small onion (about ⅓ cup), minced
- 2 cups salsa verde, separate in half
- 4 ounces (about a cup) mozzarella cheese (I used farmer's cheese, you could also use asiago or queso fresco...any white cheese will do), separated in half
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- salt and black pepper, to taste
- 6 burrito size flour tortillas
- cooking spray
- Garnish: Sour cream, guacamole
- Preheat the oven to 350 degrees F.
- In a small microwavable bowl, add the butter and the onion.
- Microwave on high for two minutes.
- In a larger bowl, combine the onion from the microwave, chicken, green chilies, ONE cup of the salsa verde, HALF of the shredded cheese, cilantro, lime juice, cumin, coriander, salt and pepper and stir until mixed.
- Using a 9 x 13" rectangular baking dish, spray the inside with cooking spray.
- Taking one flour tortilla at a time, and heap filling down the center of the tortilla.
- Roll up and place seam-side down in the baking dish.
- Repeat until all filling is used.
- Spray the tops of the rolled tortillas with a bit of cooking spray.
- Place the baking dish in the oven and bake for 15 minutes.
- After 15 minutes, top with the remaining cup of salsa verde and then the remaining cheese.
- Continue baking until the cheese is melted and bubbly, but not browned.
- Remove from the oven and plate.
- Garnish with sour cream, guacamole, fresh cilantro (optional)