Wednesday, 5 March 2014

Enchiladas Verde

Growing up, we didn't really make Mexican food that much. We did eat it quite a bit because there are so many amazing taquerias in Santa Cruz, but homemade just seemed like such a project. My husband on the other hand grew up with his mom making enchiladas on a regular basis and he's always talked about how much he loves them. Naturally, I had to ask his mom for the recipe and was surprised to find out how easy it was to whip these up. I changed a few things to make it my own, but it's a simple weeknight meal you can pop in the oven. Here's a visual step by step...
Here's what you'll need for six servings:

1 whole roasted chicken, shredded (store bought is fine)
2 roma tomatoes, chopped
2 green chiles, seeds removed and finely chopped
1 onion, chopped
2 cloves of garlic, finely chopped
1/2 cup fresh cilantro, chopped
 8 flour or corn tortillas 
1 avocado, cut in chunks 
Red chile pepper flakes
1 cup of sour cream (use fat free if you want to make it healthier)
1 can of Las Palmoas chile verde enchilada sauce (you can find it at Safeway)
1 5 oz container of shaved Manchego cheese 
2 cups shredded white cheddar (I used yellow cheddar, but prefer white)

Note: We cook for two so you can just store the rest and take them to work or eat them the next night.

First, preheat the oven to 425 degrees. Start by shredding the chicken in a large bowl and set aside. In a skillet, heat 1 tablespoon of olive oil in the pan and add the chopped onion and green chiles, sauteing until translucent, then add the garlic. Once those are cooked, add the enchilada sauce and heat through, seasoning with sea salt , pepper and red chiile flakes to taste. Heat the tortillas one by one in a small amount of oil until they're slightly crispy no both sides. Then assemble the enchiladas by adding a small handful of shredded white cheddar, shredded chicken and chopped tomatoes and top with a dash of cilantro. Roll them up seam side down and put them in a lightly oiled rectangular baking pan (make sure it's big enough to fit about six enchiladas). Once they're all in the pan, pour the enchilada sauce over evenly and then sprinkle all of the Manchego cheese on top. Bake for 25 minutes or until the cheese is bubbling and the enchiladas are heated through. I like to cut up a whole avocado and serve it alongside each serving along with a little extra cilantro.


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