kid-friendly · Recipes

Salsa Verde Enchiladas

Every year I swear I’m going to talk about the weather less on this blog, and then the first mildly warm week rolls around, and all I can think about is how amazing it is that the sun makes people so much happier.

My birthday is Monday, and it’s always a toss-up as to whether it’ll be pleasant or dreary. I never grew up having outdoor birthday parties! Too unpredictable, as anyone with a late April Boston baby can attest.

I have a few traditions for my birthday every year. Get a pedicure (alone), make Mark take the day off if it falls on a weekend, and drag the whole family out for Mexican food. This year, it falls on a week day, and I have to spend it at the DMV of all places, but after that … AFTER that, we shall eat Mexican food.

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I’m the only one who really loves Mexican food in our house, although I’m gradually converting Georgia with tortilla chips, cheese and soft taco bread. (Are there people alive who don’t love those things? I don’t want to meet them).

This year, a new restaurant opened near us called 3 Amigos that I can’t wait to try. I was heartbroken when the former restaurant in that space, Fuloon, closed its doors suddenly in August. It was such a well-kept secret for excellent, spicy Sichuan cuisine! But 3 Amigos has gotten rave reviews in the short few weeks since its grand opening, and the cocktails sound to-die-for. They call themselves a tequila infusion bar; I’m not sure what that even means, but I am willing to test it out. I’ll report back my review!

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Sometimes, like a few weeks ago, I had a hankering for something Mexican when it wasn’t my birthday, so I whipped together this simple enchilada recipe and literally ate the whole thing myself: first for dinner one night, then for lunch the next three days in a row. It’s too good! I never got sick of it.

If your family doesn’t mind a little kick, this has medium spice and comes together very quickly — perfect for a weeknight. It’s even simpler if you pick up a rotisserie chicken and use that instead of boiling and shredding two chicken breasts, as I did. You can always dial down the heat by choosing a “mild” salsa instead of the Pace Salsa Verde I used (which is surprisingly complex for a mass market salsa brand — lots of garlic, lime and tomatillo hints in there!) Or, you can cook up the chicken and shred it one night, then save for dinner the next day. Once you have shredded chicken ready to go, this comes together fast and cooks for less than half an hour.


Salsa Verde Enchiladas

INGREDIENTS

  • 1 24-oz. jar salsa verde
  • 3/4 cup light cream or half-and-half
  • 4 TBSP (1/4 cup) sour cream
  • 1 package corn or flour tortillas (about 8, size depending)
  • 2 boneless, skinless chicken breasts
  • 1.5 cups shredded Monterey jack cheese

DIRECTIONS

Preheat the oven to 350°F.

Mix the light cream and sour cream in a bowl with the salsa and stir to combine. Set aside 1 cup of this mixture to pour in the bottom of the baking dish later. To the remaining salsa/cream mixture, add the shredded chicken and stir until coated.

Start by pouring about half the reserved salsa mixture into the bottom of a your baking dish; spread into a thin, even layer. Set aside the rest for the top.

Taking a tortilla in your hand, scoop a spoonful of the chicken mixture in and roll to close, placing in the baking dish seam side down. Repeat until the dish is full.

Pour the rest of the reserved salsa mixture on top of the tortillas, then top with the shredded cheese.

Bake for 25 minutes until the cheese bubbles, or up to 5 minutes longer if it’s isn’t browning and crispy at the edges. Enjoy!

Notes:

  • I used Pace Salsa Verde, which is medium heat; you can substitute any green salsa. Pace is sold at Target, where I shop weekly, and their salsa comes in the right 24-ounce size I needed for this recipe. If you buy a smaller jar, buy two.
  • You can sub in 1 full cup of half and half if you don’t like sour cream.
  • You can use corn or flour tortillas, and they can be any size; I’ve made this with a dozen of the smaller rounds, and about 8-10 of the larger tortillas.
  • I boiled and shredded my own chicken breasts, but it’s even faster if you pick up a rotisserie chicken; or, you can buy packaged shredded chicken at Trader Joe’s and Wegman’s; or, you can hit a salad bar and buy already-shredded chicken, sold by the pound.
  • In these pictures, I had taco blend shredded cheese on hand, so that’s what I used. It looks and tastes even better if you grate a block of white Monterey Jack cheese. You can also buy this pre-shredded from Sargento at Target!
  • I haven’t tried doing it this way, but I bet these would taste good if you put some more of the cheese inside each tortilla as well as on top. If you try that, let me know! Sounds delectably gooey.

Recipe adapted from Everyday Reading.


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Notoriously hard to photograph, I promise you these enchiladas are more delicious to eat than they are to look at. I love having these with a heaping side of guacamole or sour cream, and topped with fresh cilantro (another thing nobody else in my house will eat!)

If you want to shred your own chicken, here’s how to do it. 

  1. Pat the chicken dry and then season on both sides with salt and pepper.
  2. In a large stockpot (I used this one) place the chicken in the bottom and cover with an inch or two of water, then bring to a boil. Lower heat to a rolling simmer and cover.
  3. Cook over medium heat for about 12 minutes or no longer than 14 minutes; you can test the temperature with a meat thermometer, and they should read 165°F.
  4. Remove to a cutting board or clean plate and shred. I find this is easier to do when they are still hot, so I shred right away and then store in an airtight glass container for when I’m going to cook them, always within 24 to 48 hours. I use two forks and just tear in opposite directions, pulling the meat into shreds of whatever size I like to use.

Poaching chicken is a great way to keep the meat moist and full of flavor. The leftover poaching liquid can be re-purposed as a stock/base for soup, and you can add other aromatics to the water to complement the ultimate recipe you’re using the chicken in, such as onions, garlic, bay leaves, whole peppercorns, ginger, even wine.

Happy meal prepping this weekend, and let me know how you like this one!

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Recipes

Make-Ahead Mashed Potatoes

What’s the best thing about mashed potatoes? How fluffy, buttery and delicious they are, right? But there’s a dark side — all that peeling, chopping, boiling and mashing by hand the morning of a big meal, which almost makes you dread having them. Well, not anymore.

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As I mentioned in my Christmas Dinner post, I used a new recipe (new to me, anyway) from the Pioneer Woman, which calls for baking the potatoes the day before (I KNOW) and then popping them in the oven just half an hour before you eat. I had to try it. I love, love, LOVE buttery mashed potatoes, and yet they are such a pain when you’re trying to time the rest of a big meal to be ready all at once. Well, this make-ahead tip 100% worked for me, so I am posting it here in the hopes it’ll save you some time down the line. Enjoy!

Make-Ahead Mashed Potatoes

Ingredients

  • 5-lb. bag of Russet or Yukon Gold Potatoes
  • 2 sticks butter
  • 8-oz. container of plain cream cheese
  • 1 cup half-and-half or heavy cream
  • Salt & pepper to taste

Directions

Peel and cut the potatoes evenly into halves or quarters. Set a large pot of water on to boil, and when the water is simmering rapidly, add the potatoes. Cook for at least 30 minutes.

Once the potatoes are fork-tender, drain them in a large colander. When they are done draining, place them back into the dry cooking pot on the stove over low heat. Mash by hand with a potato masher over low heat, allowing all the steam to escape.

Turn off the stove and add the softened butter, starting with one stick and adding more to your taste. Then add the cream cheese and half a cup of the half-and-half or heavy cream, again adding more to your taste. Mash until there are no more lumps.

Taste and season with salt and pepper, taking care not to under-salt.

Stir well and add to a medium sized baking dish. Top with a few pats of butter and put it in the fridge, covered, until you’re ready to bake it.

If you’re eating it right away, just bake at 350 until the butter on top is melted and the potatoes are warmed through. If you’re making ahead of time, take it out of the fridge an hour or two before your meal and heat for 25 to 30 minutes at the same temperature.

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Chopping the potatoes into smaller pieces hastens the cooking time. Half or at the most quartered should do it, otherwise they’ll fall apart in the water.

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Using a hand-held potato masher is the only way to go. An electric mixer sometimes makes the potatoes glue-y.

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Make sure you’ve set the butter out to soften for a bit before mixing it into the potatoes. I also like to leave the half-and-half and cream cheese out for a few minutes to come closer to room temperature before using.

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Make sure you taste before putting the potatoes into your baking dish to make sure they’ve been salted enough!

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Yum.