We recently had a big family get together for my mom’s birthday. We all love eating Tex Mex but knew it would be difficult to find a restaurant that could seat our entire party. I suggested a Mexican potluck with my favorite Enchiladas Verde as the main dish. It was a hit!! Enchiladas verde, also known as green enchiladas, are simple to create and perfect for feeding a large crowd. They are savory and satisfying, with a bold flavor that isn’t too spicy for kiddos.
My enchilada verde recipe uses a handful of clean ingredients and requires minimal prep time. You can make it and bake it, or freeze to use in the future. It’s one of my favorite dinners to bring new moms or friends that have just moved because they can bake it at their convenience. Using a rotisserie chicken saves you a lot of time and adds a wonderful flavor to the enchilada filling. The savory combination of chicken, green chilies, beans, red onion, mushrooms and spinach is heavenly. Cream cheese binds all the ingredients together as well as increases the protein count. You can easily use corn kernels instead of mushrooms if your kiddos are not a fan of the texture. Corn tortillas are the traditional choice for enchiladas, but you can use flour, cassava, or whole wheat if you prefer! So many ways to customize this recipe for your family.
Enchiladas Verde Recipe
Ingredients:
1.5 lbs shredded chicken ~4 cups
14 oz can of beans, pinto or black
8 oz. cream cheese
4 oz. can diced green chilies
1 small red onion, diced small
1 cup frozen spinach
1 cup mushrooms, sliced thin
2 cloves garlic, minced
½ tsp salt
½ tsp black pepper
1 dozen 6-inch tortillas
2 cans green enchilada sauce
1 cup shredded Mexican or taco blend cheese
Directions:
Preheat oven to 350 degrees F.
Shred rotisserie chicken to yield about 4 cups.
In a large microwave safe bowl, add cream cheese and frozen spinach. Then heat for 30-60 seconds or until soft.
Drain and rinse beans. Add to the mixing bowl. Add diced red onion, sliced mushrooms, garlic, salt, pepper and green chilies with their juices. Stir until mixed evenly.
On a clean work surface, spread out 12 tortillas. Distribute enchilada mixture evenly, positioning it lengthwise. Then roll up each tortilla as tightly as possible without squeezing out the mixture.
Using a 9x13 baking pan or two 8x8 freezer safe foil pans, spritz avocado oil cooking spray. Place the filled and rolled tortillas in the pan as tightly as you can, seam side down.
Pour enchilada sauce on top, covering everything. Cover with foil and bake for 20 minutes. (Add 10-15 minutes if baking after previously freezing) Remove foil and sprinkle with cheese. Bake for an additional 2 minutes or until the cheese is fully melted. Serve over mexican rice or with a side of refried beans.