I’ve been obsessed with enchiladas lately. They’ve always been a favorite of mine but in a guilty pleasure sort of way because of the way Mexican restaurants tend to pile on the scrumptious melty cheeses.
I had to make it immediately. I had never cooked with tomatillos before but she gives very clear instructions and they turned out not to be so very scary after all. Which is awesome because salsa verde is my faaavorite.
The enchiladas turned out decent (and even better the next day!) but there were a few things I wanted to tweak so I made them again tonight.
The nice thing about this recipe is that you can prepare the chicken and salsa beforehand and then just toss everything together and throw it in the oven right before dinner. Or you can be lazy and leave everything to the last minute like moi.
– A 3/4 – 1 lb chicken breast; more if you want meatier enchiladas, less if you want to add other things into the mix
– 1 small onion, chopped
– 4 oz Greek yogurt (I nearly typed “Geek” there. lol)
– 2 cups salsa verde; I made some from scratch the first time using the recipe linked above but I cheated this time and bought a jar. In my defense my blender is broken and last time I had to mince everything by hand and it took ages :[
– Package of 8 wheat tortillas; the ones I got were 120 calories per tortilla.
– Cheese, grated; Last time I used a four cheese Mexican pre-grated mix and then grated cheddar on top. This time I only used the pre-grated mix. Guess which one was tons better? Grate your own cheese.
Start with the chicken. It’ll need to be shredded and according to the interwebs, the best way to do that is to either grill it or boil it. I have no grilling skills so I tossed it in a pot of boiling water for 15 minutes.
It’s ok if it’s a little undercooked because it’s going right back in the oven for another twenty minutes. Just remember not to snack on it if it’s still pink!
(If you’re making your own salsa verde, now would be the time to do it!)
Pull the chicken out of the pot and transfer it to a largeish bowl. I’m sure there’s a fancy utensil with a fancy name that was designed for shredding chicken, but I went the poor grad student route and attacked mine with two forks.
In a pan, drizzle some olive oil and add the chopped onions and a dash of salt.
Let it cook for a few minutes on medium heat and then add the chicken, half of the salsa verde, Greek yogurt, and whatever else you might want to add. I kind of want to try it with spinach. Or broccoli? Hmm, maybe not broccoli.
Mix it all together and turn the heat off. Grab your tortillas because here’s the fun part!
Drizzle a few tablespoons of salsa verde onto a 9 x 13″ baking dish. Spoon a few tablespoons of filling onto the tortilla in a straight line. Fold one side of the tortilla over, tuck it under a little, and then roll the whole thing closed.
Place it on the baking dish with the seam side facing down.
Rinse and repeat.
Once all of the enchiladas are filled and tucked, drizzle the rest of the salsa on top of them and spread it evenly.
Then sprinkle the cheese on top.
Bake at 375 F for about 15-20min. It’s ready when the cheese on top is golden and bubbling.
Nom and enjoy! (Make sure you make extra because it’s reeeally good as leftovers!)
Next I want to try a version with red sauce!