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. 

Turkey Hash

Nice winter comfort food with leftover turkey or chicken. 

Yield: 4 main-dish servings

INGREDIENTS

2 tbsp. butter or margarine

1 small onion

3 tbsp. all-purpose flour

2 c. milk

1/2 tsp. salt

1 tsp. ground black pepper

8 oz. cooked turkey or chicken

2 tbsp. chopped fresh parsley

PREP 

In 3-quart saucepan, melt butter over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Stir in flour and cook, stirring constantly,1 minute. With wire whisk, gradually whisk in milk, salt, pepper, and nutmeg. Heat to boiling over medium-high heat, whisking. Reduce heat and simmer, whisking occasionally, 5 minutes.

Stir turkey into sauce and heat through. Stir in parsley and serve. 

SERVING SUGGESTIONS

Serve over rice, mashed potatoes, on top of baked sweet potato, or with leftover Thanksgiving Sweet Potato Biscuits. 

NOTES 

This recipe is a good starting point for leftover Thanksgiving turkey. Add additional cooked vegetables such as peas, cubed potatoes or sweet potatoes, chopped carrots. Don't add beets unless you want red hash. 

Use cassava flour for gluten free version. 

Peas and Turnips in Cream

This recipe, adapted from The Best From Helen Corbitt's Kitchens. Helen Corbitt was a chef in Texas and served at the Houston Country Club, the Driscoll Hotel in Austin, and as director of food service for Neiman Marcus. I look to this book for simple, straightforward recipes; this is one good example. I served this last Christmas and used the leftovers the following day to make a fabulous turkey hash, served over white rice.

Peas and Turnips in Cream

1-1/2 cups chopped turnips, peeled and 1/4" dice (1 large or six small)

2 tablespoons minced onion

3 tablespoons sugar

1/2 cup whipping cream

1 cup fresh or frozen green peas

salt and pepper

chopped parsley

Blanch the turnips and peas in boiling water until tender (turnips five minutes; add peas and cook 3-5 minutes more). Drain. Saute the onion with the butter and sugar for one minute. Add turnips and reheat. Add cream and peas and simmer until the cream is reduced. Add salt and pepper to taste. Sprinkle with parsley.

NOTES:

Doubles/triples easily.

Serve as accompaniment to roast chicken. Use leftovers over white rice for a fabulous meal.

Wonderful Thanksgiving or Christmas side. 

Use leftovers to make a turkey or chicken hash:

Stir 1 cup chopped onion/green pepper/celery (or just onion) in 3 tbsp. melted butter. Add 1-2 tablespoon flour and stir 2-3 minutes. Add 2 cups chopped turkey/chicken, 1 cup chopped potatoes and/or carrots, cooked. Add leftover peas/cream (1-2 cups). Add up to 1 cup broth. Salt and pepper to taste; add herbs if you like such as thyme and parsley.

Trader Joe's Fast Food

In a pinch, like tonight, when I swing through the door at 5:45 and don't have a thing planned, I resort to some healthy (and some not so healthy) pantry meals. Here are my favorite Trader Joe's fast food picks:

Chicken or frozen shrimp served with Indian Masala Simmer Sauce or Indian Spinach Sauce add some frozen or fresh spinach if you have it! My sister Ashley likes their Thai sauce (although I haven't tried it).

Frozen chicken tamales served with corn chips and guacamole

Canned turkey chili served over corn chips and shredded cheddar, pinch of cilantro and dab of sour cream if you have those things on hand. (Or, next time you make chili be sure and freeze in small batches and use in the same way).

Their frozen bags of brown rice are great to have on hand.

Love making pizza with the kids:

Wheat crust with very little tomato sauce, shredded mozzarella. Top with leftover sauteed veggies from another night. Mozzarella and prosciutto on wheat. Serve with spinach or arugula salad with simple lemon dressing.

Before I had chicken breasts delivered from our local farms I bought their frozen chicken breasts and cooked them in their pre-made sauces. This worked really well on work nights!

Cream of tomato soup for the kids and adults with cheese toast makes an awesome fast food. Throw in some of their broccoli in a bag steamed in the microwave with a little butter and your set!

Scrambled eggs in their pita bread or wheat tortillas with a side of veggies are excellent. Best supermarket eggs in town!

Happy Trading!

Chicken Parmesan and Apricot Sauce

Adapted from Crescent City Collection: A Taste of New Orleans, published by The Junior League of New Orleans

Yield: 4 servings 

CHICKEN: 

2 tablespoons butter 

1/2 cup grated Parmesan cheese 

1/4 cup Italian bread crumbs 

4 boneless skinless chicken breasts 

APRICOT SAUCE: 

1/2 jar apricot preserves 

1 tablespoon soy sauce or coconut aminos 

2 tablespoons balsamic vinegar 

PREP

Melt the margarine in a saucepan. Mix the parmesan cheese and bread crumbs in a bowl and remove to a plate. Rinse the chicken breasts and pat dry. Place breasts in ziplock and pound the thick side to make them even thickness. Dip the chicken in the melted butter and then coat in the bread crumb mixture. Line a baking sheet with parchment; place on parchment. Bake at 400 degrees for 25 minutes or until cooked through. While chicken is baking, mix together the apricot preserves, soy sauce, and balsamic vinegar. Let sit in bowl. Serve the chicken with the Apricot Sauce. 

VARIATIONS

Substitute plum preserves for apricot (kids prefer apricot) 

SERVING SUGGESTIONS

Something green: steamed broccoli, asparagus, sautéed spinach, or a lightly dressed salad 

NOTES

• The recipe elevates the chicken nugget for adults, and is therefore a good family meal when kids are young. 
• REAL parmesan cheese is worth the money. 
• To make Italian bread crumbs: add some dried parsley, basil, thyme to plain breadcrumbs.
• Use organic/free range meats and poultry when possible.
• Save those leftover Chinese takeout soy sauce packets for when you need 1 tablespoon of soy sauce.

CHEATER SUGGESTIONS

Use Bell & Evans or Trader Joe's breaded chicken breasts and serve with the sauce.