Chicken (or pork) Enchiladas Verde
Served here with refried beans and guacamole, yummy yummy.
4 cups shredded, cooked chicken or pork
1 32 ounce jar (4 cups) salsa verde, divided (I recommend Herdez brand)
8 ounces Monterrey Jack cheese (or use a mix of jack, queso, cheddar)
1/4 cup chopped fresh cilantro
Salt and pepper to taste
16 6-inch corn tortillas
1/2 medium white onion, sliced thin
Heat oven to 400 degrees.
Mix the meat with 1/2 cup of the salsa, 1 1/2 cups of the cheese, 1/4 cup of the cilantro, and salt and pepper to taste. Spread one cup of the salsa on the bottom of a 9x13 inch baking dish.
Microwave tortillas until soft and pliable (about 30-45 seconds). For those of you who are not concerned with your fat intake, you can do it the old fashioned way and dip the tortillas in hot oil until they are pliable. Don't let them get crunchy.
Use about 1/4 cup of the meat mixture per tortilla. Roll them up and lay them in the baking dish.
Drizzle enchiladas evenly with 1 1/2 cups of the salsa, and sprinkle with remaining cheese.
Lightly spray a sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes. Remove foil, sprinkle with onion and remaining cilantro, let stand for a few minutes, and serve with remaining salsa verde, and optional sour cream, guacamole, pico de gallo.
Optional sides are refried beans, rice, green salad...
You may have noticed that mine is not actually green. It is red. That's because I cooked my pork loin in a New Mexico style red sauce. Then I used the leftovers for this dish. I did use the salsa verde, but the red sauce kind of over powered the color. The dish is delicious. And very easy. The original recipe actually called for using the meat of two store bought rotisserie chickens. I haven't tried it that way, but it would make it really easy (and quick).