Salsa Verde Enchiladas
Salsa Verde Enchiladas ~ filled with Carnitas or chicken, topped with a creamy salsa verde sauce and extra cheese and baked until golden.
Calories:
Ingredients
- olive oil
- 6 small flour tortillas
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped
- 1 teaspoon cumin, divided
- 2 cups pork carnitas OR rotisserie chicken
- 2 ounces cream cheese
- 4 ounce can green chilies
- 4 tablespoons cilantro, finely chopped
- 1 1/2 cups salsa verde (jar)
- 3 tablespoons sour cream
- 2 1/4 cups monterey jack cheese
- Optional garnish: sliced jalapeno and diced tomatoes
Instructions
- Heat a tablespoon or so of olive oil into a large skillet over medium-high heat then carefully swipe it with a paper towel so it evenly coats the entire skillet surface. Fry the tortillas one at a time for a few seconds on both sides just until they start to crisp and get a little color.
- In the same skillet add another drizzle of olive oil and the onion and bell pepper. Season it with ½ tsp cumin, salt and pepper to taste, sautéing a few minutes until the vegetables are tender.
- Fold in the carnitas or chicken, half of the can of green chilies, 1 ¼ cup of Monterey jack cheese and 2 tablespoons of cilantro. Use a spatula and score the filling into six equal sections.
- Begin assembling the tortillas, dividing the meat mixture between the tortillas then roll and set aside.
- Wipe the same skillet with a damp paper towel then add the Salsa Verde, remaining green chilies, cream cheese, other 1/2 teaspoon of cumin and the remaining cilantro. Simmer over medium low heat until it’s completely blended. Temper the sour cream then add it to the sauce, combining.
- Spread 2 tablespoons of sauce into the bottom of the baking dish. Gently add the rolled tortillas and pour the sauce over the tortillas.
- Scatter the remaining Monterey Jack cheese over the top and bake at 375° for 20-25 minutes or until hot and bubbly.