Enchilada Verde
Enchilada verde is one of my favorite mexican dishes, and it’s simple and inexpensive to make.
It’s a perfect example of how a simple idea can be one of the best. The enchilada is essentially a burrito filled with meat, cheese, and/or vegetables and covered in sauce and melted cheese.
Ingredients:
Salsa Verde:
1 medium avocado
3 limes, juiced
1 bunch of cilantro, chopped
3 cloves of garlic, peeled
6 tomatillos, chopped
2 serrano chilies, chopped
Salt to taste
Enchiladas:
2 chicken breasts, grilled and thinly sliced
2 red peppers, sliced into strips
1 red onion, sliced and sauteed
12 to 15 corn tortillas
1 8 oz package of shredded monterey jack cheese, use as needed
Instructions:
- Blend tomatillos and add the remaining ingredients one by one, blending each before adding the next. Continue blending until the consistency is thick and creamy.
- Wrap tortillas in a damp paper towel then heat in the microwave for 30 to 45 seconds. Lay out three hot tortillas at a time and fill with meat and veggies. Roll up the tortilla and place in a pan seam down. Repeat this step until you have filled the pan, then pour salsa and sprinkle cheese over the top, and broil in the oven until the cheese starts to brown.
- Serve and enjoy.
Notes:
- You can get roasted chickens at most grocery stores. It works just as well as grilling your chicken yourself.
