Mmm. Mexican food. Seriously. Who doesn’t love warm tortillas; gooey, melty cheese; rice, beans and flavorful, fresh salsa?
I made chicken enchiladas with green sauce late last week after my dear friend Mindy insisted it go on my menu plan for the week. I did a bit of research, wrote down some ingredients and whipped up a pretty easy and tasty batch of enchiladas.
Here’s the recipe:
1/2 cup diced onions
1/2 cup roughly chopped fresh cilantro
2-4 cloves garlic, chopped
2/3 cup salsa verde
1 pound chicken breast, cooked and shredded (I poached mine in a combination of water, chicken broth, lime juice, chili powder, cumin and bay leaf.)
3 ounces Neufchatel cheese, softened
1/2 cup diced bell peppers (I used red and orange peppers.)
8 6-inch corn tortillas
1 cup shredded Monterey Jack cheese
Preheat oven to 425 degrees. Spray baking dish with nonstick spray and set aside.
Combine onions, cilantro, garlic and salsa in blender and blend until smooth. Set aside.
In medium bowl, combine chicken, cream cheese, peppers and 1/4 cup salsa mixture.
Brush tortilla with poaching liquid or hot water, stuff with chicken mixture (about 1/4 cup) and roll up. Place seam-side down in baking dish. Repeat with remaining tortillas.
Pour remaining salsa mixture over enchiladas, sprinkle cheese over top and bake for 15-20 minutes, or until enchiladas are warmed through and cheese is bubbly and thoroughly melted.
These enchiladas were awesome! The tortillas were nice and soft because I brushed them with hot liquid. The filling was creamy and flavorful because I poached the chicken and combined it with cream cheese. The salsa was fresh and a nice complement to the rich, cheesy filling.
I would bet you could make this vegetarian simply by substituting pinto beans and adding a bit more moisture to the filling. I also would bet red salsa would work just as well as green salsa.
What’s your favorite Mexican dish? I love guacamole, enchiladas and tostadas.