Celebrate with Green!
I love making unique “green” food for my family’s St. Patrick’s Day meal. These enchiladas are full of flavor and are an easy weeknight dinner. They taste like you spent hours though! Split into two pans and pop one in the freezer to have on hand for busy nights or unexpected guests.
Enchiladas Verdes
2 cups rotisserie chicken, shredded 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon onion powder ½ teaspoon chili powder 4 oz can diced green chilies ½ large yellow onion, diced (3/4 cup) 3 cloves garlic, minced 1 tablespoon olive oil 28 oz can green enchilada sauce, divided ¾ cup sour cream 12 flour tortillas, soft taco sized 3 cups Monterrey Jack cheese, shredded 1/3 cup cilantro, chopped
(recipe continued on next page)
(continued Enchiladas Verdes)
Preheat oven to 375 degrees. Place chicken in a bowl and add garlic powder, cumin, onion powder, chili powder, and green chilies. Stir to combine and set aside. Add olive oil to a small skillet and heat to medium. Add onions and cook 5-7 minutes or until they start to brown a little. Add garlic and cook for 1 more minute. Add onions and garlic to chicken. Add ¼ cup of enchilada sauce to the chicken mixture as well then stir to combine.
In a separate bowl, add remaining enchilada sauce and sour cream. Whisk to combine.
Spray the bottom of a 9×13 baking dish with cooking spray. Ladle about ¾ cup of the sauce mixture into the dish and spread with the back of a spoon. Add 1/3 cup chicken mixture to center of tortilla then sprinkle about 1 tablespoon of cheese. Roll up tightly and place seam side down in the baking dish. Repeat with the rest of the tortillas. They will be packed in tight.
Pour sauce mixture over the top, being careful to leave the open ends of the tortillas exposed (so they can get crispy). Add remaining 2 cups of cheese to the top.
Bake in 375 degree oven for 30 minutes or until golden brown and bubbly. Garnish with cilantro. Serve with Avocado Green Salsa (recipe below).
*This can easily be made in two smaller pans. Pop one in the freezer and save it for later!
*Warm tortillas in the microwave before assembling for more pliability.
Growing up in the Houston area, green salsa was a staple at every Mexican restaurant. There are many different versions, but this one reminds me of my home state the most. It is bright, tangy, creamy and bursting with flavor! It is a must-have accompaniment to my Enchiladas Verdes!
Avocado Green Salsa
½ lb fresh tomatillos (4-5) ½ cup large yellow onion 4 cloves garlic 2 ripe avocados, pitted and skin removed 1 jalapeno, stem and seeds removed ½ bunch cilantro Juice of ½ a lime 1 teaspoon salt ¼ cup water
Remove husks from tomatillos and wash to remove stickiness. Cut in quarters and place in food processor or blender. Add the rest of the ingredients and blend until smooth. Add more water if needed to create desired consistency. Taste and add more salt if needed. *No need to remove stems from cilantro
