Enchiladas salsa verde
April 11, 2012 § 6 Comments
When I was stationed in Russia, I enjoyed preparing Tex-Mex foods for my colleagues. Although we all appreciated authentic Russian dishes, we also missed the foods from home. With every trip to Moscow, my suitcase would be packed with corn tortillas, cumin, several varieties of hot sauce, black beans, rice, and Rotel tomatoes. Several weeks into my return to Moscow, I’d invite everyone over for an authentic meal of enchiladas, rice and beans, and avocado salad. These were the best times of my stays in Moscow, when I was with my friends and colleagues, enjoying a special meal from home.
Today, it’s easy to pull together the ingredients for my special enchiladas. The ingredients are so plentiful that I’ll make a double or triple batch, with enough to freeze for many meals in the future.
This recipe comes together easily, and works for a crowd or a couple of meals. It freezes well, tastes great, and is very economical (unless you live in Russia, where the cost of the ingredients will make it an extravagance).
Enchiladas salsa verde
1 tablespoon olive oil
1/2 onion, chopped
2 poblano peppers, seeded and chopped
3 cloves garlic, minced
1 teaspoon ground cumin
freshly ground black pepper
1 16-ounce jar salsa verde
1 cup whole cream
1 whole cooked chicken, meat removed from bone and shredded
1 10.5-ounce can diced tomatoes with green peppers (such as Rotel) (I did not drain it, but you certainly can do that if you want)
2 1/4 cups grated monterey jack cheese
1 cup sour cream
20 6-inch corn tortillas
Preheat oven to 400-degrees fahrenheit. Heat the oil in a large iron skillet over medium high heat. Add the onion and poblano peppers and cook for 10 minutes, until tender. Stir in garlic, cumin, and freshly grated black pepper. Cook for 1 minute, then reduce heat to low and stir in the jar of salsa verde and the cream. Turn off heat and set aside.
Meanwhile, in a large bowl stir together the chicken, diced tomato, 1 cup of the monterey jack cheese, and the sour cream. Set aside.
Grease 1 or more glass baking pans (we use 4). Use 1 total cup of the poblano cream sauce in the bottom of the pan(s).
Place a couple of tablespoons filling in the center of each corn tortilla, and then roll and place in the pan. We use 4 pans, with 5 enchiladas in each pan, which works out perfectly for us to have several meals. If you have a large family, use 1-2 pans, with 20 or 10 enchiladas in each. When the enchiladas are placed in the pan, cover evenly with the remaining poblano cream sauce. Sprinkle with the remaining cheese, and then either place in the freezer, or cook in a 400-degree fahrenheit preheated oven for 15-20 minutes, until heated through and lightly browned.
Serves 10 (2 enchiladas each). This freezes well.