Creamy Green Enchiladas with Easy Restaurant Style Salsa

DOUBLE WHAMMY. DOUBLE HAMMY WHAMMY. I love saying hammy. I say it whenever I possibly can. Like, now.  Two recipes in one?! Awwww, I know. I love you, too! :)

Most of you likely know by now that I have an unhealthy obsession with Mexican food. And it is unhealthy. It’s healthy to love Mexican food. But, how much I eat Mexican beef dishes smothered in queso is NOT healthy. Just wanted to be clear.  It’s strange that with my obsession of all Mexican food and a lot of Mexican culture, I know, like, zero Spanish. Cero Espanol. There once was a time when I uttered the words,” the only Spanish I know is what Pitbull says in his songs,” and I wish I was kidding. I learned French in school. And fell deeply in love with the French language. And while most non-American’s know 2+ languages, this American only knows 1 and a half. And the thought of knowing 2+ is mind blowing to me. This is why I crazy respect the Chinese people I met in France who knew Chinese, French and English fluently. And ALL of the French people I met who were more than happy to speak English to me, even though they didn’t owe me shit, AND they had never even been to America or England. I’m getting wayyyyyyyyyyyyyyyyyyyyyy off topic. My point is, I need to learn Spanish. Because I want to go there. And I want to fall in love with an authentic burrito and enchilada and marry them. (Sorry, Mike.) And, I have to be able to speak to the locals! And to my new Mexican husband, Mr. Burrito. (I’m totally picturing a cute, hammy little burrito with a mustache in a white suit with colorful flowers lining the lapel.)

Look, it’s 96 degrees here. And that’s NOT even including the heat index which I’m pretty sure is 170 degrees. So, I’m veryyyyy loopy. If you love yourself and your family at all, you will make this for them.

 

You literally cannot go wrong with these enchiladas and this fresh, PERFECT restaurant style salsa. And they go together better than Goldie Hawn and Kurt Russell. Like, for real. 

These creamy green enchiladas will make your heart and buds happy. And serve them with my homemade salsa. DO IT. PROMISE!?

Let's get it on! 

You will need:

For the Homemade Salsa:

2 15 oz cans of DRAINED fire roasted tomatoes, diced

1 small can of diced green chiles

2 Jalapenos, with guts and seeds removed (less spice. Leave in seeds if you like spicy!)

4 cloves of garlic, peeled

¼ of a large white onion

Giant bunch of cilantro (I’m a cilantroholic. Use as much as you wish. I used as much as I possibly could.)

1 tsp salt

1 tsp pepper

1 tsp cumin

1 tsp or 1 packet of truvia

Good squeeze of HALF of a lime. Set other half of lime aside for future.

Guys, put ALL of the ingredients in a food processor and give it a PULSE 5-8 times, based on how thin you want your salsa. THEN SERVE THAT ISH UP! So tasty. Put in a reusable container in the fridge. It makes a lot. Will last in fridge for about 5 days!

For the Enchilada sauce:

½ block of cream cheese

1 12 oz can of green enchilada sauce

1 small can of diced green chiles

One large handful of cilantro

Juice from the other half of the lime from the salsa

Put all ingredients in a blender/food processor, blend until smooth. Set aside.

For the Enchiladas: 

Pre-heat oven to 350 degrees.

2 large chicken breasts “poached” or 2 cups shredded chicken from a rotisserie chicken

6 soft flour tortillas or corn tortillas of choice. Gluten free, low carb, wheat, corn, whatever.

¼ of a large white onion, diced small

½ cup of shredded pepper jack cheese

½ cup of Enchilada sauce

½ cup Mexican style shredded cheese

Cilantro, for garnish

Jalapenos, for garnish

Salsa of your choice(but the right choice is the one above), for garnish and to marry with the enchiladas!

Mix cooked shredded chicken, onions , pepper jack cheese and ½ cup of enchilada sauce in a bowl. 

In your glass baking dish, pour in about half of a cup of enchilada sauce into the bottom of the pan.

Take your tortillas and one by one, put in chicken/onion/sauce filling. Roll tightly and lay seam side down into the pan. Do this with all six tortillas. You should have no chicken mix left after your last enchilada!

Pour remaining sauce over the enchiladas in the pan. Sprinkle half cup of Mexican style cheese over top!

Pop the enchiladas in the oven for about 30 minutes, or until edges are browning. We always broil our cheese-topped dishes for about a minute to give them that delicious cheesy color.

I snacked on chips and fresh salsa the whole time these babies were cooking. Go ahead and top the enchiladas with lots of salsa. It's a flavor explosion in the mouth. Go ahead and add an entire cilantro plant on top of those babies, too. 

I mean, can I say enchiladas look sexy? Because these enchiladas are sexayyyyy. And just as delicious. 

Enjoy, friends! 

love, Mrs. Burrito. 

xo