CREAMY GREEN CHILI ENCHILADA

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I am not a big fan of quesadillas but I love burritos, enchiladas, fajitas and most Mexican dishes. The other day, I saw a picture of Enchiladas in green sauce in a food magazine and thus began my obsession to try making it at home. After a lot of research and  tweaking and changing recipes, I present my version of

Green Chili enchiladas

CREAMY GREEN CHILI ENCHILADA

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Serves: 2-4

CREAMY GREEN CHILI ENCHILADA

Ingredients

    For the sauce:
  • 1 cup Salsa verde (easily available in the Hispanic foods section of any supermarket or make yours at home)
  • 1/2 cup heavy cream
  • 1/2 cup milk (whole/2%/skimmed would be a personal choice)
  • 1 avocado pureed
  • Juice from 1 lemon
  • Pinch of salt
  • 1 tsp crushed black pepper
  • For Stuffing:
  • 1/2 cup onions cut into juliennes (lengthwise)
  • 1 cup bell peppers (all colours) cut into juliennes
  • 1 cup corn kernels
  • 1/4 cup mushroom
  • Cooking oil spray
  • For assembly:
  • 6-8 fresh corn tortillas (Use the size that will fit your pan)
  • 1 cup Mexican cheese blend (I used mozzarella since I did not have the blend on me while making this)

Directions

  1. Spray cooking oil onto a pan over medium heat, add all the veggies and sauté for till half done, add salt to taste, and take the pan off heat.
  2. In a saucepan, mix milk and heavy cream and let it reach a boil. Keep stirring continuously to prevent milk from sticking to the bottom of the pan.
  3. Add the salsa & avocado puree and let it cook for about 2-3 min.
  4. Add salt, pepper, lemon juice and cook for further 2 min. Set aside.
  5. Keep your baking pan, vegetables, sauce and tortillas handy.
  6. Take 1 tortilla in hand, dip it in the sauce, stuff it with vegetables, roll and place it in your baking tray.
  7. Repeat procedure until the tray is full. Pour the remaining sauce into the pan (over the assembled tortillas) liberally.
  8. Spread the cheese on top and bake in a preheated oven at 350°F for 20-30 min.
  9. The sauce on the sides start bubbling and the cheese turns golden brown.
  10. Take it out of the oven. Cool for 5-10 min and serve with a side of Spanish rice and re-fried beans!

My Take:

Conventionally, the tortillas are fried in hot oil for 20 seconds on either side before assembly. Personally, I did not find any flavor enhancement and added extra calories. But, you could try it the authentic way too:)

Pinto beans or black beans can also be added with the veggies. They fill you up and I wanted to keep it light.

Yummily Yours'

Prash

http://yummilyyours.com/creamy-green-chili-enchilada/

 

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