Confession: I’ve been doing a piss poor job with the whole grocery shopping/cooking thing lately. And by lately, I mean since before Christmas. Remember this? Yeah. I vowed this weekend would be all about getting back on track with yoga (my back has been so effed lately and I need to fix my horrible posture, stat) and cooking something so I can at least get a few lunches out of it. I’m crazy bananas for Mexican food so I thought I would try enchiladas with a twist: salsa verde. They turned out fantastic! Really quick and easy, and super filling.
Here’s what you’ll need:
- Approximately 3 cups of cooked chicken, chopped (you can get one of those pre-made whole chickens from the grocery store or do what I did: baked 2 large chicken breasts in a glass baking dish at 350°F for 55 minutes in about 3/4 cup of water with a pinch if sea salt)
- 1 16oz jar of salsa verde (I used the San Miguel brand that I picked up at La Tortilleria on Dufferin, just South of Bloor)
- 2 cups of shredded Monterey jack or pepper jack cheese (I used the former)
- 6-8 medium-sized soft tortillas (I bought whole wheat)
Here’s what you need to do:
- Preheat your oven to 350°F
- Spray a glass baking dish (9 x 13 is good) with a bit of cooking spray
- Spread a thin layer of salsa verde on the bottom of the dish
- Combine chopped chicken, 3/4 cup of salsa verde (leaving about 1/4 cup or so in the jar), and 1 cup of the shredded cheese into a bowl and mix well
- Spoon about 1/3 cup of the mix down the middle of each soft tortilla (more if you are only making 6 enchiladas), then fold and place seam side down in the baking dish
- Top with the remaining salsa verde and shredded cheese
- Bake uncovered for 25-30 minutes
I ate mine with a spring salad topped with cucumber and red pepper. Yum.