Enchiladas Verdes! This is probably my all-time favorite enchilada recipe. You can make it with anything you have on hand. Leftovers never looked so good!
Recipe
Enchiladas Verdes
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Loading...Ingredients
- 1 Lb ground chicken taco meat - Recipe on my blog under "Ground Chicken Tacos"
- 6-8 flour or corn tortillas
- 1 bottle of Green chili tomatillo salsa
- 1 (15 oz can) of jalapeño refried black beans
- 3 cups of Mexican blended cheese - I like Kraft Philadelphia melting cheese
- 1/2 cup green onions - chopped
- 1/5 cup of jalapeños - sliced
- Avocado oil nonstick spray
- Optional toppings: chopped cilantro, sour cream, slices of avocados and or a squeeze of lime juice.
Instructions
To start, prepare your ground chicken taco meat if you don't have any ready to go. Recipe can be found on the blog under "Ground Chicken Tacos."
Preheat the oven to 350 degrees.
Then prep an 8X8 pan with an avocado oil nonstick spray and then begin to set up an assembly line to prep the enchiladas.
To assemble the enchiladas, set up an assembly line with: the tortillas, ground chicken, refried black beans, cheese and green onions.
Layout the tortilla, spread 1-2 tbsp of refried beans, add the chicken, top with cheese and green onions. Roll and place in your greased pan and assemble the rest of the enchiladas.
Once all of the enchiladas are in the pan, top with the entire bottle of green chili tomatillo salsa, cheese and sliced jalapeños.
Place in the oven for 20 minutes until all of the flavors have combined and cooked through.
Serve warm top with chopped cilantro, sour cream, slices of avocados and or a squeeze of lime juice. Enjoy!!
