Salsa Verde Enchiladas

Here is the dish with the sauce showing. Photo by PattyCooks.com.

I served this salsa verde enchilada a bit dry so you could see the actual dish. Next I was going to serve a bit of the cheesy sauce over on top, with the crema and herbs. Photo by PattyCooks.

Salsa Verde Cheesy Enchilada

A variation of one of Chef Jinich‘s enchilada recipes that I made into my own cheesy style.

Mise en Place for Meat and Veggie
Baking dish
Cast iron skillet
Grater

Salsa

2 Jars La Victoria 24oz Salsa Verde (Thick-n-Chunky medium heat.)

Protein + Starch

1/2 # Pork (Your choice of protein, plant or animal)
20 Tortillas (Medium sized, corn or flour your choice)

Veggies

3 Poblanos (Char + cut, keeping seeds + membranes)
1 Red Bell Pepper (Char + slice then chop)
3 Scallions (Finely chopped white + green parts)
10 t Cilantro (Do not chop, use the actual leaves)

Dairy

8 Oz Mozzarella pearls
10 Oz Queso Oaxaca El Mexicano
15 Oz Pepper Jack Cheese
1o T Crema

Meat

In a hot skillet sear all sides of protein for brown crisp, or cook other protein all the way through. Then set aside to cool.
Then chip into small squares as a filling for the tortillas.

Veggies + Cheese

Roast poblano and bell peppers on all sides.
Do not remove seeds or membrane, but remove the top. Then slice and chop into small rectangles or squares. Set aside as filling for the tortillas.
Grate the cheese, all of it.

Fillings

Pour 3/4s of the first Salsa Verde jar into the bottom of a 3” high baking dish so it is filled with a layer of sauce. Save the rest for topping.
Open tortilla bag, and heat one at a time in un-oiled hot cast iron skillet, flip and then fill.
Add a portion of protein, bell pepper, poblano, and jack cheese. Also put a couple of mozzarella pearls in as well.
Roll and place into the baking pan, on top of the salsa.
Keep going until all tortillas are used up. Depending upon the size of your batch you may need to add more tortillas but if you only have a bit of the fillings left keep that for a topping.

Topping

Pour a full jar of salsa verde on the enchiladas.
Place all left over peppers or protein or anything else you want to add on top.
Then add all the rest of the cheese.
Use the remaining 1/4 of salsa to sprinkle on top of the cheese.
Bake at 400F for ~15-20 minutes.
If not browned, place under broil for another ~5 minutes, or until it reaches the color you prefer.

Serving

Add crèma or sour cream and some cilantro leaves and chopped scallions.

High cheese = high caloric!

My spouse eats this dish with chips as there is a lot of cheese in it, great for dipping. I do not and just make sure there is cheese in every bite. This is a great main dish to serve guests, and while I have 2 tortillas per serving, you can serve just one if you have sides to help cut the fat and improve the nutrition. Salads, some pickled veggies, and so on.