Remix. Rematch. Redo. Do-over. Makeover. Throwback. Everyone seems to be making old things new and new things old these days. So here’s our food remix/makeover/redo of the week.
We’ll start with a basic question: If I say the words “Chicken Enchiladas,” where does your mind take you? Do you immediately think of canned soup, canned chiles and sour cream all swirled together and poured over flour tortillas to create a soupy, cheesy Mexi-casserole? Now don’t get in a tizzy if you’ve grown up eating that dish a few times a month all your life. I bet if we took a poll right now, 90% of American households would high-five each other and say, “Yep! My mom made that!”
There’s nothing wrong with that old-school casserole. It’s become a classic for sure. Look in any church or civic group cookbook, and you’ll probably find three or four versions. (I just pulled out my local church recipe book and counted FIVE…yep, FIVE!) Are you all now walking to your cookbook stash? Okay, take a minute and count yours. Anyone beat FIVE? LMK 😉
We just decided it was time to give the humble but delicious enchilada a little facelift. So here goes!
Chicken Enchiladas with Green Sauce uses fresh spinach and cilantro to create that yummy green flavor and color. Just a touch of plain Greek yogurt adds creaminess, and there’s not a can or flour tortilla in sight! We’re all about corn and queso fresco here. Think it sounds too complicated? Come on…Have we ever let you down? Your 8-year old could make this one. You basically throw all the green stuff, with a few spices in a blender, whip it all together, and pour it over a 9×13 pan of chicken-stuffed tortillas. Not the prettiest dish, to be sure, but definitely a tasty one! Move over cream of mushroom…spinach and cilantro are comin’ through!
- 5 oz. fresh spinach (about 4 cups packed)
- 1 bunch green onions
- 1 jalapeño
- 2 cups half and half
- 1 cup fresh cilantro
- Juice of 3 limes
- 2 cloves garlic
- 1 Tbsp. ground cumin
- 2 tsp. ground coriander
- Salt and pepper to taste
- 12 [6-8 inch] corn tortillas
- 2 lbs. cooked and shredded or cubed chicken
- 2 cups grated sharp cheddar cheese
- 2 cups grated queso fresco (or monterey jack)
- 1 bunch green onions
- 1/2 cup cilantro
- 1/2 cup plain Greek yogurt
- Steam the spinach on the stove (or in microwave) until wilted.
- Cut ends off of green onions and seed the jalapeño.
- Combine spinach, half and half, cilantro, green onions and jalapeño in a powerful blender.
- Juice the limes and mince the garlic and add to the blender along with remaining spices.
- Blend until smooth. Stir the yogurt in until incorporated and set aside.
- Preheat oven to 350 degrees.
- Grease or spray a 9x13 pan and spread with 2-3 Tbsp. of green sauce.
- Combine grated cheeses and the chicken in a large bowl.
- Chop the onion and cilantro and toss in with cheeses.
- Put a 1/4 cup of cheese/chicken mixture in a line down the middle of each corn tortilla. Fold the two sides of the tortilla over each other and place seam-side down in the pan. Continue this process until the pan is full, layering tortillas if needed. (Don't worry if the tortillas tear during this process; it doesn't matter!)
- Cover completely with the rest of the green sauce and sprinkle the remaining cheese/chicken mixture on top. (If you've used all the cheese for filling the enchiladas, feel free to grate some more on top.)
- Bake covered for 15 minutes, then remove foil and bake for another 5-10 minutes, until cheese is melted and bubbly.
- Serve with pico de gallo.