Enchilada Verde Recipe
Total: 30 min
Active: 15 min
Yield: 6-8 servings (6-8 Enchiladas)
- 16 oz of Las Margaritas Verde Sauce
- 25 oz/1.5 lbs shredded chicken/ shredded beef or vegetarian/vegan substitute
- (Grab a pre-cooked rotisserie chicken to save time!)
- 8 x 4 inch corn tortillas
- ¼ cup Mexican cotija/queso fresco/feta Cheese
- ¼ cup fresh cilantro for garnish
- Sliced red onion for garnish
Step 1. Heat a tablespoon of oil in a frying pan on medium high heat. Add a tortilla to the pan and let it sizzle for 10 seconds or so. Flip it to the other side. Let it sizzle for a few seconds. Place another tortilla on top of this one (to soak up the excess oil) and flip again.
Repeat with tortillas that appear to have excess oil.
When the tortillas are heated through, remove them to a plate lined with paper towel & cover. Add more oil to the pan as needed, and continue to soften all of the tortillas.
(Alternative: If you want to heat tortillas quickly, wrap them in a clean dish towel, or place them in cloth tortilla warmer and place in the microwave for 30-40 seconds)
Step 2. Roll up tortillas with chicken/beef/veggies/plant based protein: Preheat the oven to 250°F. Scoop a spoonful of your filling into the centre of the tortilla and roll up the tortilla. Place the rolled tortilla seam side down in a casserole dish and repeat with all of the tortillas.
Step 3. Cover the rolled tortillas with foil and keep warm in oven at 250°F for 10 minutes.
Step 4. Place the Verde sauce in a small saucepan and heat on medium high heat until simmering. Remove warmed rolled tortillas from the oven and smother with the sauce. Let some of the sauce go between the rolled up tortillas.
Step 5. Drizzle with sour cream and top with crumbled cotija cheese, chopped red onion, and chopped fresh cilantro.
Tip: Thin the sour cream with a tablespoon of water and drizzle on top of the enchiladas. (The sour cream helps to balance the sharp acidity of the salsa verde.)
Serve immediately & enjoy!
– Mrs. Margarita 😉