Salsa Verde Enchiladas

This is the dinner I always make when I am bound by time, but we long for something warm and comfortable. With the cheesy of super green sauce, the savory enchilada sounds like a project. However, mixing store-bought ingredients with fresh ingredients can speed up the production of all foods without sacrificing flavor. The main “trick” here is to use Jared salsa verde, but crush the flavor (and nutrients!) by adding a bunch of coriander, fresh garlic and jalapeno. It gives it a taste from scratch, but it takes very little time. Do you not eat meat? No problem, keep it or swap it with roasted vegetables. You only need to make this recipe once, and it will definitely become your first choice. Have you made this recipe? Let us know how you like it in the comments below.


2 cans (12 ounces) of salsa verde purchased at the jar store 2 garlic cloves 1 bunch coriander, trimmed thick stems 1 jalapeno, seeded (optional) 2 tablespoons extra virgin olive oil or other neutral oil 1 pound chicken or beef 1 tablespoon taco seasoning, more flavors 1 teaspoon salt 2 cans (16 ounces) bean casserole 1 bag (8 ounces) shredded white cheddar cheese, thinly sliced 12 (6″ -8″) tortillas Sour cream for serving


Preheat the oven to 350°. Put half of the cheese. In a blender, combine the salsa, garlic, coriander and jalapeno (if using). Blend until very smooth, then set aside. Heat oil in a nonstick pan over medium-high heat. Add the ground meat and cook. Use a wooden spoon to chop the meat until it is no longer pink, about 5 minutes. Add taco seasoning and cook for another minute. Transfer the cooked meat to a bowl. Without scrubbing the pan, add bean paste and cook over medium-low heat until heated for 2 to 3 minutes. Sprinkle the minced meat on the beans in the pot.

Pour half of the mixed green sauce into a 9-inch x 13-inch baking pan. Sprinkle about ⅓ cups of beans and meat on each tortilla, and sprinkle with the remaining cheese. Once, roll the tortillas into a roll, then place them seam-down in a baking tray until all the tortillas are used up. Pour the remaining sauce on the tortillas, and then add the reserved cheese. Cover the plate with aluminum foil and put it in the oven. Bake until heated for about 15 minutes. Remove the foil and bake for another 10 minutes, until the cheese is bubbly and melted.

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