Salsa Verde Enchiladas
This is the dinner I make all the time when I’m strapped for time but we crave something warm and comforting. Cheesy, savory enchiladas that have a super green sauce sound like a project. But mixing store-bought ingredients with fresh stuff speeds everything up without sacrificing flavor. The major “hack” here is using jarred salsa verde but punching up the flavor (and nutrients!) by adding a whole bunch of cilantro, fresh garlic, and jalapeños. It gives it a made-from-scratch taste but in a fraction of the time. Don't eat meat? No problem, leave it out or swap it with roasted veggies. You’ll make this recipe once and it will become a go-to of yours for sure.
Have you made this recipe? Let us know how you liked it in the comments below.
(12-oz.) jars store bought salsa verde
large garlic cloves
bunch cilantro, thick stems trimmed
jalapeño, seeded (optional)
extra-virgin olive oil, or other neutral oil
ground chicken or beef
taco seasoning, more to taste
salt
(16-oz.) cans refried beans
(8-oz.) bag shredded white cheddar, divided
(6"-8") flour tortillas
Sour cream, for serving
- Preheat oven to 350°. Set aside half of the cheese. In a blender, combine the salsa, garlic, cilantro and jalapeño (if using). Blend until very smooth and set aside.
- In a large nonstick skillet over medium high heat, heat oil. Add ground meat and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add taco seasoning and cook for another minute. Transfer cooked meat to a bowl.
- Without wiping out the pan, add refried beans and cook over medium low heat until just heated through, 2 to 3 minutes. Sprinkle ground meat on top of the beans in the pan.
- Pour half of the blended green sauce into a 9” x 13” baking dish. Spread each tortilla with about ⅓ cup of the beans and meat filling and a sprinkling of the remaining cheese. One at a time, roll the tortillas and place them seam-side down in the baking dish until all tortillas have been used.
- Pour the remaining sauce over the tortillas and top with the reserved cheese. Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is bubbly and melted.
