Go Green: Enchiladas Verdes

Enchiladas Verdes

Mmm, I love the green enchilada sauce, to me it is so much better than the red. I love the tart, tangy flavor of the tomatillos. If you are unfamiliar with tomatillos, check out a previous post I wrote Tomatillos 101.  I don’t know why I don’t use them more often. I made this dish using a store bought rotisserie chicken to save me time and effort, a great weeknight cheat. These would also be great with any left over shredded meats like pork or beef.

Enchiladas Verdes

1 lb fresh tomatillos, husks removed an quartered

1 Jalapeño pepper halved with seeds and membrane removed

1 onion peeled and cut into 1/8s

1 T olive oil

1 t chopped garlic

1 T fresh cilantro 

1/2 t cumin

10 corn tortillas

4-5 c shredded or chopped chicken

1 c shredded Monterey jack cheese

Optional for garnish

1/2 c crumbled queso fresco cheese

chopped onion

chopped cilantro

sour cream

Preheat the oven to 400 degrees, place tomatillos, onion and jalapeno pepper on a rimmed baking sheet, toss with oil. Bake for 15 min or until soft and blistered in areas. 

Enchiladas Verdes

Scrape mixture into a food processor or blender bowl, add garlic, cilantro, and cumin. Puree until almost smooth, I like a little bit of chunk in my sauce. 

Enchiladas Verdes

Add 2 T sauce to the bottom of a 9×11 baking pan. Then take a tortilla and spread a light coating of the sauce with a spoon or spatula on top, add chicken on top (about a 1/4 c) and roll up, place the tortilla seam side down in the baking pan. Continue with the remainder of the tortillas and chicken.

Enchiladas Verdes

Enchiladas Verdes

Top with remaining sauce and cheese ( you may want to reserve a small amount of the sauce to top finished enchiladas with. 

Enchiladas Verdes

Bake for 20 minutes at 350 degrees. 

Enchiladas Verdes

Let cool for 5 minutes, then use a spatula to serve. Top with any remaining sauce, onion, queso fresco, chopped cilantro and sour cream.

Enchiladas Verdes

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

We recently ate at a new Mexican restaurant in town. They had a Butternut squash dip on the menu, I liked the idea of it but theirs was very greasy. Here is my attempt of a healthier and more delicious dip.

Roasted Squash and Poblano Dip

1 small butternut squash peeled, seeded and cubed

1 c eggplant cubed ( peeled or unpeeled is fine)

2 poblano peppers cut into 1 ” pieces

1 onion peeled and sliced into 8ths

1 tomato sliced into wedges

1 T olive oil

1 t salt

1/4 t pepper

1 t chopped garlic

2 t cumin

1 T lime juice

Queso Fresco and Chopped Cilantro for garnish if desired

Place cut vegetables on a baking sheet ( I used a silpat to prevent sticking) add oil and toss until vegetables are coated. Sprinkle with salt and pepper. Bake at 425 for 20 minutes or until squash is fork tender/soft. Let cool for 5 minutes. Add to a food processor or blender or mash by hand until smooth but not pureed, I like it better with a little texture. Stir in cumin, garlic and  lime juice. place in serving dish and top with queso fresco and chopped cilantro if desired. Serve with tortilla or pita chips. This would also be a great filling for veggie enchiladas or tacos.

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

Roasted Squash and Poblano Dip

 

 

 

Shredded Chipotle Chicken

Shredded Chipotle Chicken

 

This chicken is great in tacos, enchiladas, burritos  or rice bowls.

Shredded Chipotle Chicken

6 chicken thighs

3-4 chipotle peppers in Adobo sauce chopped, plus 3 T of the Adobo sauce

1 yellow onion cut into eighths

1 T chopped garlic

1 tomato chopped

1/2 c tequila (optional)

2 limes juiced plus 1 t of zest

2 T cumin

3 c chicken broth

Add all ingredients to a crock pot / slow cooker.  Cook for 4 hours on high or 6-8 on low. Move chicken to a platter and shred with 2 forks, spoon 1/2 c cooking liquid over the chicken and serve or fill tortillas.

Shredded Chipotle Chicken Tacos