A variation of one of Chef Jinich‘s enchilada recipes that I made into my own cheesy style.
Servings: 10
Calories: 574kcal
Author: Patty
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
2JarsLa Victoria 24oz Salsa Verde Thick-n-Chunky medium heat.
Protein + Starch
1/2#PorkYour choice of protein, plant or animal
20TortillasMedium sized, corn or flour your choice
Veggies
3PoblanosChar + cut, keeping seeds + membranes
1Red Bell PepperChar + slice then chop
3ScallionsFinely chopped white + green parts
10tCilantroDo not chop, use the actual leaves
Dairy
8OzMozzarella pearls
10OzQueso Oaxaca El Mexicano
15OzPepper Jack Cheese
1oTCrema
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.