Almost everyone has their family favorite version of enchiladas. Some are made with chicken, some with beef. Others are completely vegetarian. We all have our preferences on whether enchilada sauce should be red or green. The Big Flavors are definitely fans of the latter. Mexican night in our house means whipping up some pico-de-gallo to snack on while we make dinner. Oh, and we have to call each other by Mexican names. Say hola to Senora Bonita. I love a good salsa verde smothering my enchiladas and flavoring the cream chicken filling. We typically use good old Guy Fieri’s jar of salsa verde, but when we received tomatillos in our CSA share, I knew we had to make our own. When life hands you tomatillos, you make salsa verde of course.
Basically, you need a bunch of tomatillos, hot green and mild peppers and some seasonings. Roast all the veggies for that extra flavor and puree everything up in the blender until smooth, but still thick. It couldn’t be much simpler, really. The result is a smoky and spicy salsa that provides plenty of flavor for your favorite enchiladas. It’s a healthy dose of pepper in every bite.
And let’s say that you don’t have a favorite enchilada recipe yet. Well, I’ve got you covered. You’re welcome. Our favorite enchiladas are stuffed with plenty of chicken, cream cheese, and your newly homemade salsa verde. It’s thick enough to hold up in the tortilla shell, but still perfectly cheesy and creamy. It’s so good, you’ll find yourself snacking on any leftover filling with the torilla chips that were supposed to be saved for the salsa and sour cream sides. Who would do such a thing? Senor and Senora Grandes Sabores would.
We like monster enchiladas because it’s just the two of us. This recipe makes plenty of filling and I don’t want to be eating enchiladas for an entire week. If you wanted to feed a crowd, and this recipe can easily do that, just buy the smaller size tortilla shells and reduce the amount of filing you put in each enchilada. Just as delicious and feeds plenty of hungry mouths!
My enchilada advice is this - make sure you roll up each enchilada tightly, ensuring the filling stays where you put it. Oh, and don’t be afraid to really squish the enchiladas tightly against each other in the pan.
Need more Mexican night ideas?