Creamy Enchiladas Verde
If you were to ask me on any given day what I'd like to eat for dinner, 9 times out of 10 I'd tell you Mexican food. Borderline obsessive, as D would say. Call me crazy, but any cuisine that has a large focus on cheese, meat, and spicy elements can't be that bad of a thing to be obsessed with. I make some sort of Mexican-inspired dish at least once a week...and it's usually on one of our cheat days. One can be obsessed with all things meat and cheese...but one could also grow a large rear end in the process, so balance is key. Another Mexican restaurant-inspired dish I became quite skilled at making while living in Germany? Creamy Enchiladas Verde. Meat, cheese, spice...ticks all my favorite boxes, and if my calculations via MyFitnessPal are correct, then it'll only cost you 558 calories for 2 yummy enchiladas. Add a half cup of fresh homemade guac and a few tortilla chips and you've got yourself a bonafied Mexican fiesta for under 750 calories. You'd be hard pressed to eat a meal at your local Mexican restaurant at those low numbers! Put a basket of those bottomless tortilla chips and salsa in front of me and BOOM, I'm SO done for the day. Sometimes cooking restaurant-style at home can prove to be convenient, cheap, AND better for your waistline. Maybe Germany did do me some favors by not having stellar Mexican food? I guess deprivation does have its silver linings.
What are some of your at home adaptations of your favorite restaurant dishes?
Share a link to your recipe in the comments section!
Creamy Enchiladas Verde
Serves 5
Ingredients for enchilada filling & topping:
- 10 flour tortillas (6" or 8" size)
- 3 cups shredded, cooked chicken (we love using shredded rotisserie chicken)
- 1 can of Rotel Original Tomatoes & Chiles (habanero, if you're brave!), drained
- 1/2 can of pinto beans or black beans, drained & rinsed
- 1/2 cup shredded sharp cheddar cheese (topping)
- 3/4 cup shredded Monterrey jack cheese (topping)
- 1 Tbsp. minced garlic
- 1/4 tsp. ground cumin
Ingredients for verde sauce:
- 1-7oz. can of salsa verde
- 1/2 cup light sour cream
- 1/3 cup low sodium chicken broth
- 1/2 cup chopped red onion
- 1/4 cup fat free heavy cream
- 2 Tbsp. light butter
- 2 Tbsp. flour
- 1/4 tsp. black pepper
- pinch or two of salt
Directions:
1| Spray a rectangular 9"x13" baking dish with cooking spray (so the cheesy goodness won't stick) and preheat the oven to 350 degrees F.
2| In a medium bowl, mix the drained can of Rotel with the shredded chicken and stir in minced garlic, ground cumin, and drained pinto or black beans. Once combined, put heaping spoonful (maybe 2 of them) onto each flour tortilla and roll up. Place rolled tortillas seam side down side by side into the prepared baking dish. 10 tortillas should fit snugly into a 9"x13" baking dish. Set dish aside to start working on the verde sauce.
3| In a small sauce pan over medium heat, saute red onion until translucent (about 3 minutes). To the onions, add the 2 Tbs. of butter and allow to melt. Then add the 2 Tbsp of flour to the mixture and stir until a roux forms (grainy, pasty mixture forms around the onions).
4| To the roux, slowly add in the chicken broth and whisk together. Bring the mixture to a simmer and constantly stir to keep the mixture smooth. Then add in the heavy cream, salsa verde, pepper, and salt and stir together. Heat the mixture for roughly 2 minutes, then stir in the sour cream. Turn off heat and pour sauce over the prepared enchiladas in the baking dish.
5| Cover the baking dish with foil and place the enchiladas in the oven and bake for 25-30 minutes. Remove foil and sprinkle the cheddar and Monterrey Jack cheeses over the enchiladas and bake uncovered for an additional 5-10 minutes, or until the cheese is slightly browned, melted, and bubbly. Garnish with chopped cilantro if you're feeling fancy!
2| In a medium bowl, mix the drained can of Rotel with the shredded chicken and stir in minced garlic, ground cumin, and drained pinto or black beans. Once combined, put heaping spoonful (maybe 2 of them) onto each flour tortilla and roll up. Place rolled tortillas seam side down side by side into the prepared baking dish. 10 tortillas should fit snugly into a 9"x13" baking dish. Set dish aside to start working on the verde sauce.
3| In a small sauce pan over medium heat, saute red onion until translucent (about 3 minutes). To the onions, add the 2 Tbs. of butter and allow to melt. Then add the 2 Tbsp of flour to the mixture and stir until a roux forms (grainy, pasty mixture forms around the onions).
4| To the roux, slowly add in the chicken broth and whisk together. Bring the mixture to a simmer and constantly stir to keep the mixture smooth. Then add in the heavy cream, salsa verde, pepper, and salt and stir together. Heat the mixture for roughly 2 minutes, then stir in the sour cream. Turn off heat and pour sauce over the prepared enchiladas in the baking dish.
5| Cover the baking dish with foil and place the enchiladas in the oven and bake for 25-30 minutes. Remove foil and sprinkle the cheddar and Monterrey Jack cheeses over the enchiladas and bake uncovered for an additional 5-10 minutes, or until the cheese is slightly browned, melted, and bubbly. Garnish with chopped cilantro if you're feeling fancy!
For more yummy goodness, check out my Culinary Adventures page!
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