I love love love Mexican food, which is why I make a lot of it at home, my version of it anyway. Matt and I are always on the hunt for “local” stores who also have “unknown” taco bars and such. I know there are a lot of purist out there who will faint at the idea of my enchiladas. I do not mean to offend anyone, trust me, just like I don’t get offended when someone tells me they know how to make poutine and they are from Virginia.
POUTINE? What is she talking about? Well, not that I want to spend this entire post talking about the national dish of Quebec but the (very) short of it is: french fries, gravy and cheese curds. NOT the gravy from biscuits and gravy but delicious brown gravy that has been simmering, loaded with spices and a touch of “je ne sais quoi”! My friends, unless you have had it in a snack bar riding up to the Laurentides, you don’t know poutine! 🙂 But again, if someone was to come up with their version, I would gladly eat it!
Let’s head back South of the Border: Mexico!
Ingredientes que necesita:
10 flour tortillas
3 cups of chicken (shredded or small cubes)
4-ounces of cream cheese (low fat is fine)
1 1/2 cups of shredded mexican blend cheese ( keep 1/4 cup separately)
2 cups of salsa verde (keep 1/2 cup separately)
Hot sauce and sour cream for serving.
In a large saucepan heat up your chicken gently, add your cream cheese and 1/2 cup of your salsa verde. Once nice and creamy add 1/4 cup of shredded mexican cheese.
Should look something like this:
I know, not the most glamorous picture but you can see the creaminess “factor”. Remove from heat. Preheat your oven at 400F. Spray a large baking dish or grease. Put 1/4 cup of your Salsa Verde at the bottom of your baking dish and set aside. I use the assembly line technique to make my life easy; I clear my counter top (make sure it’s clean) and lay my 10 tortillas on the counter. Using a large spoon I distribute my chicken mixture equally between my tortillas. You may want to put less and use 12, go for it, as long as it fits in your dish. Roll you tortillas and lay them “seam” down in your dish. Pour the remainder (1 1/2 cups) of your Salsa Verde over the enchiladas and top with the remaining cheeses (1 1/2 cups). If you like extra cheese, have at it!
Cover with foil and bake in the oven for 30 minutes. Remove foil and bake for another 5-10 minutes until golden brown.
After the oven:
:)….little hick up in my plan, we had an ice storm the day I decided to make this and although I do my best to plan ahead, I missed the boat on that one! We lost power at exactly 6pm when I was taking this out of the oven. Therefore I couldn’t take a picture because it was pitch black in our house. But I did have Bear take a picture the next day of my “leftover” lunch plate. She did an awesome job!
Printer friendly: Green Chicken Enchiladas
Paz y el amor 😀
p.s. I shared this recipe here as well: Coupon Cookin\’