Oh enchiladas… my heart swells just thinking about them. Fill them with anything, top them with whatever, and they always turn out fabulous. The very best part of my enchiladas are the crispy, browned edges that get a little stuck to the pan. *Chef’s kiss!!* I typically end up preparing these quick & easy make ahead enchiladas verdes when I’m in the mood for Tex-Mex with little effort. You can prep them early and refrigerate or freeze, making them great for a busy schedule, or as a gift. Because who wouldn’t want enchiladas as a present?!
The filling is well seasoned by both the salsa verde and my own recipe for taco seasoning. You’ll see that the recipe makes a lot more than you need for these enchiladas. So, I like to save mine in a ziplock bag for making recipes like this, or to throw in with ground beef for simple tacos. While we’re on the topic of ingredients, have you noticed a theme throughout my Tex-Mex recipes? Most of them call for Siete tortillas. I’ve tried a few of their different options here, but the cassava by far works the best. They hold up with the saucy topping, and get nice and crisp around the edges. Excuse me, I’m drooling over here.
These enchiladas are named “verdes” for a few reasons. 1. There is a TON of salsa verde in this recipe. I love salsa verde for it’s bright, tangy flavor and generally mild spice level. 2. The filling is loaded with spinach! The chopped spinach is my way of adding greens discreetly (gotta get them in where you can). It’s a great way to use up the last bit of that bag that’s starting to get soggy in the fridge. Another win for this crowd pleaser!
Quick & Easy Make Ahead Enchiladas Verdes
Ingredients
For the Enchiladas
- 8 Siete Family Foods cassava flour tortillas
- 3 c (heaping) shredded chicken as always, I use rotisserie
- ⅓ c + 2 tbsp salsa verde
- ⅓ c (packed) spinach chopped
- 2 tbsp shredded mexican cheese omit for dairy free
- 1 tbsp olive oil
- ½ tsp taco seasoning*
For the Topping
- ¼ c salsa verde
- ¼ c sour cream omit for dairy free, and sub with an additional ¼ c salsa verde
Instructions
- Preheat oven to 375° F.
- In a medium bowl, mix together shredded chicken, ⅓ c salsa, spinach, cheese, and taco seasoning. Set aside.
- Spread 2 tbsp of salsa evenly across the bottom of an 8"x8" casserole dish.
- Heat olive oil in a skillet over medium heat.
- One at a time, quickly fry a tortilla (about 10 seconds on each side) to make it pliable. Let some of the oil drip off before transfering to a plate to stuff.
- Spoon about 3 tbsp of chicken mixture onto tortilla and roll. Transfer to prepared dish, seamside down.
- Repeat step 5 until all enchiladas are in the pan. Don't be afraid to really squish them together, they will all fit.
- In a small bowl, mix together topping ingredients. Spread in an even layer over the enchiladas.
- Bake enchiladas for 15 minutes, or until edges are crispy and top starts to brown.**
