Recipes

[Chi-town girl]

Enchiladas Verde

Do you prefer flour or corn tortillas? That’s the ultimate question when making these easy enchiladas. We tested this recipe with both types of tortilla and love them equally. Our recipe calls for 8-inch tortillas, but 6-inch will also work; just be prepared to have some extra filling to do with as you please. Any leftovers are perfect for making a quesadilla or another, smaller batch of enchiladas.

Ingredients:

• 3 cups (about 1 lb./500 g) cooked, shredded chicken
• 2 1/2 cups (10 oz./315 g) shredded Mexican blend cheese, packed, divided
• 3/4 cup (3 oz./90 g) crumbled cotija cheese, divided
• 1 3/4 cups (14 oz./440 g) store-bought salsa verde, divided
• Kosher salt and black pepper
• 5 8-inch (20-cm) flour or corn tortillas
• Cilantro, for garnish (optional)
• Hot sauce, for serving (optional)

Directions:

Preheat the oven to 375°F (190°C).

In a large bowl, combine the shredded chicken with 1 1/2 cups (6 oz./185 g) of the shredded cheese, 1/2 cup (2 oz./60 g) of the cotija and 1 cup (8 oz./250 g) of the salsa verde. Season with a few generous grinds of black pepper.

Wrap the tortillas in a damp cloth or paper towel and microwave for 1 minute.

Spread 1/2 cup (4 oz./125 g) of the salsa verde on the bottom of a 9 by 12-inch (23 by 30-cm) ceramic baking dish. Working with 1 tortilla at a time, place about 3/4 cup (6 oz./185 g) of the chicken filling in each tortilla, then roll tightly and arrange seam-side up in the baking dish. (It's okay if the tortilla flaps do not stay down right away as they will be weighed down by the cheese and stay in place while baking.) Repeat with the remaining tortillas. Sprinkle the remaining cheese across the top of the enchiladas.

Transfer the enchiladas to the oven and bake until the cheese is melted and the filling is bubbling, 15 to 20 minutes.

Top with remaining 1/4 cup (2 oz./60 g) salsa verde and 1/4 cup (2 oz./60 g) cotija. Garnish with cilantro, if desired, and serve immediately. Serves 2 to 4.

[Sooner]

@Chi-town girl Thanks!  It looks good.  We are white corn tortilla people, and like white cornbread mix too.  Most of the time.  Sometimes yellow, but mostly white corn.  Goes for grits as well! 

[CoffeeNut]

That would be a good use for a rotisserie chicken. I'm always looking for recipes for different uses. 

[cindyNC]

Diabetcs here so we nix the tortillas.   I call it Green Chicken.  Layer shredded chicken on bottom, top with salsa verde (and sometimes I'll add "dots" of red salsa on top of the green), top the verde sauce with shredded cheddar and some parmesan and bake until bubbly. 

[AuntG]

Is that cheese readily available? Never saw that word before.

[ECBG]

---

@AuntG wrote:

Is that cheese readily available? Never saw that word before.

---

@AuntG 

Here, we have the "Mexican blend" in several brands of the shredded cheese packets in dairy.

I prefer chedder because it has more flavor (and the calcium would be higher).

[Imaoldhippie]

@AuntG .............I do believe that is a mexican cheese and it should be available at your grocery in the dairy with the rest of the cheese.

[Chi-town girl]

---

@AuntG wrote:

Is that cheese readily available? Never saw that word before.

---

@AuntG - yes, the cotija cheese seems to be at most grocery stores. It's tyipcially found in the same refrigerated place with other cheeses