Monday, May 3, 2010

Salsa Verde Enchiladas ( Housekeeping)

So... I am marrying a Mexican - who requested enchiladas. The extent of this white girl's Mexican food cooking skills is making tacos - browning meat with a package of taco seasoning and heating up tortillas :) Oh, I can also combine velveeta and rotel to make queso and heat up a can of beans. To make it worse, R's mom and aunt are great cooks, so of course my enchiladas would never compare. Anyway, I scoured the internet to find a recipe that sounded a) good b) reasonably healthy and c) easy/not messy and this is what I found. We were very pleased with the results. (Note: I only made half of this recipe since I didn't know how it would go and was lazy... but wish I had gone ahead and made the whole thing and freezed the 2nd dish - or shared - as suggested)

Step 1: Make stupid faces - the food tastes better in the end
Heating the tortillas in the salsa verde sauce (note: instead of frying in oil!) - the 10 second rule is important because otherwise your tortilla falls apart

Filling the heated tortillas with the meat mixture

As you can see, there's not a whole lot of leftover sauce to pour on top. I was worried it would be dry, but it wasn't. After this, you add the cheese.

Finished product!

Serves: 8

Yields: 2 casseroles
Total Time: 1 hr 10 min
Prep Time: 50 min
Cook Time: 20 min
Oven Temp: 350
2 rotisserie chickens
2 jar(s) (16- to 17.6-ounce) mild salsa verde
6 green onions, thinly sliced
1/4 cup(s) fresh lime juice
1/2 cup(s) (loosely packed) fresh cilantro leaves, chopped
16 (6-inch) corn tortillas
1 container(s) (8-ounce) reduced-fat sour cream
1/2 cup(s) reduced-sodium chicken broth
1 package(s) (8-ounce) reduced-fat (2%) shredded Mexican cheese blend
Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
Preheat oven to 350 degrees F. Grease two 13" by 9" glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing (see Thawing and Reheating Tips).
Tips & Techniques
To reheat after thawing:
Conventional oven: Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.
Microwave oven: Not recommended; baking dish will not fit.


  1. I didn't realize that the reason my food doesn't always taste as great is because I haven't been making the stupid face first... stupid me!! :)

  2. looks good, did your mexi man approve?

  3. He did. But he is not a picky eater :) His mom said she doesn't put her enchiladas in the oven. She was trying to explain how she made them but I wasn't really following. Clearly I am not authentic!