Enchiladas Verdes: A selection of recipes

Enchiladas Verdes are the ultimate comfort food, and to me, the easiest Mexican dish to create at home. Use leftover or rotisserie chicken, or even better: smoked chicken picked up from your favorite BBQ joint, or turkey from Thanksgiving.  

I use the recipes below as a starting point, sometimes leaving out an ingredient (like substitute jalepenos for serannos) if I do not have it on hand. In short, feel free to free-lance as these recipes are very forgiving. 

Pati Jinich's Enchiladas Suizas (creamy green enchiladas)

Pati Jinich's Enchiladas Verdes

Sam Sifton's Enchiladas Verdes NYT

Amanda Hesser's Enchiladas Verdes, NYT

Homesick Texan's Carnitas or Chicken Enchiladas Verdes

NOTES

• Use only corn tortillas; never, ever use flour. 
• If feeling lazy make an enchiladas verdes "lasagna" by layering tortillas between sauce, chicken, and cheese in the same order as you would a lasagna. You still must "run" the corn tortillas through hot oil for 20 seconds so they don't get soggy. 
• Use Cotija, Añejo, or Queso Fresco for a more authentic Mexican taste. Also, for those avoiding cow's milk, Añejo is frequently made from goat cheese. All three are crumbly like feta and do not really melt but add a wonderful "accent" flavor, I think. Oaxaca is a melting Mexican cheese and also an alternative.  
• For a creamier, more American version of enchiladas, and for ease (as you likely have on hand) use Monterrey Jack, Cheddar, Muenster, or the "Mexican Blend" pre-shredded cheese. 
• Enchiladas verdes is part of my regular repertoire and to make things easier on myself I use canned tomatillos most of the time. I try to keep them on hand. And, yes, I also use canned verde sauce. Siete makes a nice version free of junky ingredients. However, Fresh is Best! 

SERVING SUGGESTIONS 

• Accompaniments: Pickled jalapeños, sour cream if you don't put on top, fresh cilantro, sliced radishes, pickled red onion slices, cubed avocado.  
• Refried black beans; canned work well; I prefer Amy's or Eden brands, which use BPA-free lined cans. 
• Cole slaw with cumin, lime or plain vinaigrette. Be sure and shred the cabbage very finely; a mandolin works best. 
• Pickled carrots.
• Red or green rice. OR, if it is a midweek meal, use a boxed red, green or yellow rice or combination beans and rice box. Choose a quality brand like Lundberg's, or order from Thrive Market. 
• Another option for a quick weeknight meal is to bake sliced chicken breasts or thighs in the green sauce, and serve with warm corn tortillas, sour cream and pickled jalapeños. 

Aztecan Quinoa Salad

From Mexican Cooking for Dummies by Susan Feniger and Mary Sue Milliken---known as The Too Hot Tamales who own Border Grill in Santa Monica/Las Vegas and Ciudad in Los Angeles. My sister in law, Martha Wright, is the editor.  

Serves 6-8 

Ingridients 

12 c water 

1 1/2 cups Quinoa, rinsed 

5 cucumbers, peeled, ends removed, and cut into 1/4 inch dice 

1 small red onion, cut into 1/4 inch dice 

1 medium tomato cored, seeded, and diced 

1 bunch Italian parsley leaves, chopped (1/2 cup) 

1 bunch cilantro leaves chopped (1/2 cup) 

1/2 cup olive oil 

1/2 cup red wine vinegar 

juice of 1 lemon 

1 1/2 teaspoons salt 

3/4 teaspoon pepper 

6 romaine lettuce leaves 

PREP

Bring water to a boil in a large saucepan. Add Quinoa, stir once, and return to a boil. Cook, uncovered, over moderate heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture. When dry, transfer the quinoa to a large bowl. Add cucumbers, onion, tomato, parsley, cilantro, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Serve on lettuce-line plates or chill.  

VARIATION

For a good vegetarian cocktail party tidbit, fill small romaine spears with the Aztecan Quinoa Salad. Even meat eaters will enjoy this delicious, and healthy appetizer. Or, serve the salad in a bowl of Gazpacho for a summertime treat. This recipe has endless summer salad variations--think any crunchy vegetable. 

NOTES

Basil works in place of cilantro for Italian version. 

SERVING SUGGESTIONS

Served it with "refried" black beans, guacamole, and kids had quesadillas (sad to say they didn't love quinoa the first time but I will keep trying). Our refried beans are canned beans cooked with onion, garlic, cumin, pepper and mashed with an immersion blender.