Enchiladas Verdes

April 20, 2012 | Main Courses Recipes

One evening, with a one-track mind craving enchiladas, I came up with this recipe.  Loaded with lots of ooey gooey cheese, Ortega chiles, black beans, Southwestern spices, and rotisserie chicken (to name a few ingredients), these enchiladas are absolutely delicious and are very quick and easy to make.  I originally made them with the red enchilada sauce, and one day I decided to use green enchilada sauce and it completely altered the entire flavor complex; my scrumptious Enchiladas Verdes were born.  This recipe can be altered if needed: you can use less cheese, omit the olives and some other ingredients to taste, add in some of your own ingredients, and even leave out the chicken for a vegetarian option.

Preheat your oven to 350°F

1 Cup Shredded Chicken (a store-bought rotisserie chicken is a real time saver here)
2/3 of a Can of Black Beans, drained (use the whole can if you are omitting the chicken)
1 2.25-oz. Can Sliced Black Olives (reserve some for garnish)
1 4-oz. Can Diced Green Ortega Chiles
1/2 Cup Frozen Corn
1 tsp Chili Powder
1 tsp Salt
1/2 tsp Garlic Powder
1 1/2 tsp Ground Cumin

1 28-oz. Can Green Chile Enchilada Sauce (I found the generic Safeway brand to be the best)
16-oz. Back Mexican-Style Shredded Cheese (this will probably be too much cheese, but I feel it’s better to have too much than not enough!)
Flour Tortillas, medium- or burrito-sized
Scallions, chopped (on the bias if you prefer)
Cilantro, roughly chopped
Sour Cream, served on the side
Hot Sauce, served on the side

In a large bowl, mix together the top set of ingredients (from the shredded chicken to the ground cumin).  To the mix, add approximately 1/2 cup of the enchilada sauce.  To the side, prepare a rectangular baking dish large enough to hold the rolled up enchiladas.  In the dish, pour a layer of the enchilada sauce.  On a plate, lay out a tortilla, spoon some of the chicken mixture along the middle of the tortilla in a neat row (approximately 1/2 – 3/4 cup) leaving an inch or two or room on the sides to fold.  Sprinkle some cheese on top of the mixture (how ever much you would like).  Using the traditional “burrito-style” technique, roll the tortilla into a burrito shape, and place it at one end of the baking dish leaving some room at the ends.  Repeat this until you can’t fit anymore “burritos” in the pan (using medium-sized tortillas and being liberal with your fillings, you should be able to fit five, maybe six).  Pour all of the remaining enchilada sauce over the burritos — you may need to use your hand or a spoon to get the sauce into all of the nooks and cranny’s.  Sprinkle cheese all over the top of the enchiladas, use as much or as little as you want.  Across the middle (lengthwise), sprinkle a row of the reserved black olives.  Bake for approximately 25-35 minutes until the cheese starts to ever so slightly turn golden on top.  When you remove the enchiladas out of the oven, garnish all over with the scallions and cilantro.  Serve hot with sour cream and hot sauce (I prefer Sriracha myself) on the side.

3 responses to “Enchiladas Verdes”

  1. Shelly says:


  2. Green Onions says:

    […] Some of my favorite dishes to use them in are: – Omelets or Scrambles – Garnish on Open-Faced Breakfast Sandwich like Eggs Benedict – Sandwiches – Burgers (especially nice when using a teriyaki sauce) –  Egg Salad – Soups (they great in Ramen noodle soups as well) – Tacos and Burritos – Salads – Pasta Salads – Garnish for Enchiladas Verdes […]

  3. Brittany says:

    this is fantastic. one of the best enchiladas ive had!

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