Quick & Easy Make Ahead Enchiladas Verdes
Servings: 2
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.**
Notes
*I use my homemade seasoning. You can find it on the blog here.
**MAKE AHEAD INSTRUCTIONS**
Refrigerate- Cover enchiladas with plastic wrap and refrigerate for up to 24 hours. When ready to bake, uncover enchiladas and bake for 25-30 minutes until warmed through and browned on top.
Freeze- Cover enchiladas with plastic wrap, then aluminum foil. Freeze for up to a month. When ready to bake, remove plastic wrap and bake for 30 minutes. Uncover, and bake for an additional 5-10 minutes until fully cooked and browned on top.