Enchiladas in Green Sauce
I don't like red enchilada sauce, but I adore green enchilada sauce and I use it for more than just enchiladas! I have made these with ground
beef, turkey, pork, shrimp and chilies with cheese and they have all been great. It is a good use for leftover meat. You can freeze them and cook them directly from the freezer, just be sure and allow a bit of extra cooking time.
Ingredients:
Preparation:
Assembly of the enchiladas is messy, so it's essential to have all of the ingredients together before you begin.
Assembling the Enchiladas:
After the tortillas are hot, dip in prepared sauce in pie pan and coat both sides. Place grated cheese down center of tortilla, pile on meat and roll up. Place seam side down in the baking dish.
Repeat procedure for each tortilla. Lay rolled up tortillas side by side in the baking dish. Pour 3-4 T enchilada sauce over rolled up tortillas to cover them lightly. Sprinkle remaining cheese over all.
Bake enchiladas 35 to 45 minutes at 375° until cheese is bubbly, and browned slightly.
Add chopped or sliced black olives on top of cheese if desired (this is best done just before serving or the olives get rather shriveled).
Serve with sour cream and salsa.
Ingredients:
-
1.25 lb Pepper Jack, cheddar, colby or other cheese, grated
-
8 corn tortillas or Flour Tortillas (approx 6")
-
1 - 7oz can diced Ortega Green Chilies (optional)
-
4 Chicken Breasts, cooked and shredded, or other cooked meat or shrimp
- Oil for frying tortillas
- 28 oz. can Enchilada Sauce (I like Las Palmas Green Enchilada Sauce)
- Black olives for garnish (optional)
Preparation:
Assembly of the enchiladas is messy, so it's essential to have all of the ingredients together before you begin.
- Poach the chicken breasts in vegetable stock until cooked through. When cool enough to handle, shred into strips. Chicken can also be sauteed or roasted or fried. If using ground meat, brown with salt and pepper and cook until done. You can use salad size shrimp or larger shrimp, peeled and deveined. Mix the green chilies into the meat if using.
- Pour scant quantity of enchilada sauce into glass baking dish, enough to cover bottom.
- Pour some sauce into a pie pan or other dish - I make the enchiladas right in this dish before placing them into the baking dish.
- Heat a flat cast iron pan until very hot. Fry the tortillas for a few seconds on each side. Keep warm.
Assembling the Enchiladas:
After the tortillas are hot, dip in prepared sauce in pie pan and coat both sides. Place grated cheese down center of tortilla, pile on meat and roll up. Place seam side down in the baking dish.
Repeat procedure for each tortilla. Lay rolled up tortillas side by side in the baking dish. Pour 3-4 T enchilada sauce over rolled up tortillas to cover them lightly. Sprinkle remaining cheese over all.
Bake enchiladas 35 to 45 minutes at 375° until cheese is bubbly, and browned slightly.
Add chopped or sliced black olives on top of cheese if desired (this is best done just before serving or the olives get rather shriveled).
Serve with sour cream and salsa.
©2011 Laura Delanty, Wife With A Knife - All Rights Reserved
