Chili Verde Enchiladas

 

After discovering Chili Verde and falling in love with it, I began to plan out what else I can do with it so I can eat it more often without the family complaining we’re eating it too much. I thought about what other dishes would this meat work well in, and of course enchiladas was the first to come into my mind.

 

 

I never really thought much about enchiladas as a kid. As an adult, I really started to notice the versatility of them. I discovered the value of flavors and spices and creams added to the meat. The importance of creating more complex meals, using simple methods.   

 

 

To make this I used leftover pork chili verde, but it would also work with chicken if you’d prefer. If your meat hasn’t already been stewed, do that first. Sear the meat with a teaspoon of salt and allow it to simmer in the sauce for 2-3 hours. Or, you can make extra meat when you are making a batch of Chili Verde and save it for this recipe. 

 

 

I also tend to make double batches of the sauce and then freeze half pints of it. It’s the perfect amount to use to simmer fresh meat if you don’t have leftover meat, and use the sauce in the recipe.                                                                                  

 

 

Chili Verde Enchiladas with White Sauce

 

 

 

1 lb meat, cooked in chili verde sauce (think leftovers)

4 oz cream cheese, softened

½ c onion, minced

2 Tbs butter

2 Tbs flour

1/3 c chicken broth

¼ c milk

¼ tsp each of salt and pepper

1 c chili verde sauce (from this recipe)

½ c sour cream

12 corn tortillas, yellow or white

2 c Mexican blend cheese

 

 

 

 

Heat the oven to 375. Separate the meat from the chili verde sauce. Warm the meat (if it isn’t already) and use 2 forks to shred it up. Add the cream cheese and mix together. Set aside.

Melt the butter in a saucepan. Once melted, add the flour to make a paste. Add the onions next and stir for a couple minutes. Then add the salt, pepper, chicken broth and milk. Allow the sauce to warm up, stirring occasionally. Bring it to a simmer and allow it to thicken. After a few minutes at simmer, pull it off the heat and add the reserved chili verde sauce and the sour cream.

Warm the tortillas so they’re easier to work with. Put ¼ c of meat on a tortilla, and add about 1 Tbs of cheese. Roll the tortilla cigar style and place it seam down in a greased baking dish (I use 2 pans that are 7 x 11 inches, or you can use 1 that is 9 x 13). Continue that until all the meat is gone.

Pour the sauce over the top, making sure to cover the tortillas. Add the remaining cheese to the top. Bake for 20-30 minutes; until it bubbles on the edges. I switch the oven to Broil on high for just a few minutes to brown the cheese a bit. Remove from the oven and let it cool for a few minutes.