Salsa Verde Cheesy Enchilada
A variation of one of Chef Jinich‘s enchilada recipes that I made into my own cheesy style.
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RateServings: 10
Calories: 574kcal
Equipment
- Mise en Place for Meat and Veggie Cutting boards, discard bowl, knife, bench scraper, damp towell
- Baking dish
- Cast iron skillet
- Grater
Ingredients
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
Instructions
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.
Notes
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.
Nutrition
Calories: 574kcal | Carbohydrates: 34g | Protein: 30g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 73mg | Sodium: 989mg | Potassium: 273mg | Fiber: 3g | Sugar: 4g | Vitamin A: 890IU | Vitamin C: 45mg | Calcium: 514mg | Iron: 3mg
Patty – love lovity love enchiladas verde, so thanks for recipe
Jan
Sounds great