This is a blog for people to discuss what they are eating. There is a theory that by journaling eating habits, people will eat healthier. I am trying to cook more at home and feed my family a wider variety of foods. People can just read or join as co-authors. Topics don't have to be recipes with nice photos. You can write about eating habits, special diets, culinary cultural differences, etc.

Thursday, February 19, 2009

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).


Blogger Arsenette said...

Looks quite yummy!! :D Although I'm totally not digesting pork like I used to.. what a shame.. I adore the taste.

February 19, 2009 at 8:07 PM

Blogger Some Kinda Wonderful said...

Hubby has near made me not want pork anymore. The man would eat it every day, I swear! But it's good like this. And this is very easy to make. Next time I'm going to try it with chicken and see how I like it. I've made it like 5-6 times with pork, already. It really is very good.

February 19, 2009 at 9:20 PM

Blogger chaki said...

Oh Holly, Got meself a bunch of flour tortillas so I am going to make a go of this! Got pork, but feel like chicken enchiladas... They actually sell mild enchilada sauce at the gourmet super down the road. Yummy yum yum!

February 22, 2009 at 6:02 PM

Blogger O'tressesbyChanina said...

MMMM all of this looks good. I might give one of those receipes a try. Today I cooked baked mac & cheese, baked pork chops, collard greens and cornbread.

February 22, 2010 at 1:20 AM

Blogger Smart said...

July 10, 2010 at 2:32 AM


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