I had some issues last week uploading photos to my site. But I found a solution and I’m back with the promised enchilada recipe today! (I was also having fun with my sister visiting and enjoying some summer-like weather. We were picking up takeout at our favorite places- including Pike Place market that has some amazing pickup options- and hiking/playing at the state parks that just reopened.) But back to the enchiladas…

This is my easy salsa verde enchilada. It uses a jar of salsa verde (we always buy it from Trader Joe’s because it’s the best!) mixed with sour cream for the sauce. I’ve made the filling many ways- with shredded chicken or a combo of chicken and spinach, sometimes corn too, chicken and beans, or just veggies such as mushroom, spinach and corn. I season it with some cumin, garlic, paprika, and oregano- you could throw in a 1/2 tsp. or so of chili powder if you want or up the cayenne for more heat. And of course there’s lots of cheese. The hardest part is filling and rolling up all those tortillas. The sauce and more cheese go on top and it bakes until golden and bubbling. Then I sprinkle on some onion and cilantro and serve it with all the toppings… black olives for the olive lovers around here, shredded lettuce, tomatoes/salsa/pico, avocado, extra sour cream. It’s easy and adaptable and one of my favorite Mexican comfort foods.

p.s. This makes a great dish to take friends/family who need a meal. You can bake it for them and take it hot or give it to them unbaked and provide instructions for baking it later. I suspect it can be frozen and baked right out of the freezer (you’ll need to extend the baking time depending on how cold it is). Provide the toppings on the side and you’re all set! We usually eat these enchiladas with refried beans and tortilla chips (because I want to keep it easy). If you have some extra time, this Mexican rice and black bean dish is sooo good!

Easy Salsa Verde Enchiladas

INGREDIENTS

1 (12 oz.) jar salsa verde (we love Trader Joe’s brand)
1/2 cup sour cream
~4 cups cooked chicken, diced or shredded (OR replace all/part of the chicken with black or pinto beans, vegetables like spinach/corn/mushrooms etc.!)
1/2 tsp. ground cumin
1/4 tsp. garlic powder
1/4 tsp. dried Mexican oregano
1/2 tsp. paprika
1/8 tsp. cayenne
salt and freshly ground black pepper
8-12 tortillas (I use flour, if you use small corn tortillas you might need more)
~2 cups grated cheese (Colby or pepper jack, Cheddar, Mexican blend, etc.)

optional toppings:
black olives
shredded lettuce
diced tomato, salsa, or pico de gallo
avocado or guacamole
sour cream
chopped cilantro
sliced green onion or chives

DIRECTIONS

1. In a medium bowl, whisk to combine the salsa verde and sour cream.
2. In a second bowl, combine the chicken (and/or beans/vegetables you’re using) with the spices and season to taste with salt and pepper. (If you’re using a rotisserie chicken the meat won’t need much seasoning but plain chicken breast will need more salt.) Add 1 cup of the cheese to the filling mixture and toss to combine.
3. Coat a 9×13 baking dish with nonstick cooking spray (or butter/oil). Place some filling in each tortilla and roll up tightly. Place filled tortillas in the prepared baking dish.
4. Pour the salsa verde-sour cream mixture over top of the tortillas in the dish. Sprinkle with the remaining 1 cup of cheese (or more if you like it extra cheesy)!
5. Bake in preheated 375 F oven for 20-25 min until the top has browned and the filling is bubbling. When it comes out of the oven I sprinkle mine with onion and cilantro. Serve with toppings of choice.

Makes a 9×13 pan of enchiladas.