Does anyone actually like corn tortillas more than flour ones? Because I don’t -and this recipe confirms that.
Corn tortilla enchiladas are wonderful at hole-in-the wall Mexican restaurants but the few times I’ve tried making them I’ve been incredibly disappointed. Imagine opening the oven to a pan of hot enchiladas covered in bubbling cheese and creamy tomatillo sauce only to be left with a pile of soggy, flavorless tortillas that disintegrate before hitting the plate.
Last weekend I gave my tomatillo enchiladas one more shot and this time I did something crazy -I used flour tortillas. Better yet, I pan-fried flour tortillas. Why the heck didn’t I think of this before?
The one reason I didn’t give up on this dish? The tomatillo sauce.
By nature enchiladas are a bit of work but this sauce makes up for it, I promise. The tomatillo sauce is creamy, fresh, healthy and man is it easy. The key is getting your hands on quality, jarred tomatillo salsa -free of preservatives and thickeners- and blending it up with some super ripe avocado, fresh cilantro and low-fat Greek yogurt. The extra jalapeño is totally optional depending on how hot you like it. I recommend tasting first before adding any additional heat since each salsa is different.
The hubs-to-be and I each scarfed down two of these the other night and had to restrain one another from going back for seconds. Luckily the recipe made eight so we were able to justify leaving the last four to enjoy as leftovers.
I don’t think that would have been the case if the recipe only made six though…
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8 flour or corn tortillas, 8-inches
1 large chicken breast, cooked and shredded – omit for vegetarian dish
6 ounces Monterey Jack cheese, shredded
1 bell pepper, diced
1 small bunch green onions, chopped, light green ends separated from darker ends
1 (15-ounce) canned beans, drained and rinsed – whatever type you like
1 cup frozen sweet corn
2-3 teaspoons cumin
4-6 tablespoons grape seed oil
salt and pepper to taste
24 ounces salsa verde – Trader Joe’s makes an excellent one without preservatives or thickeners
1/2 cup 2% plain Greek yogurt + extra for topping
1/2 cup cilantro, stems removed
1/2 peeled avocado
Preheat oven to 350F. In a blender combine salsa, Greek yogurt, cilantro, avocado and blend until smooth. Set aside. For the filling, drizzle a small amount of oil into a large sauté pan. Add the light ends of the green onions, bell pepper, salt, pepper and cumin and sauté for 5 minutes, stirring frequently. Next, stir in beans, corn, cooked chicken and 1/3 cup of enchilada sauce and cook for additional 2-3 minutes. Next, pan-fry the tortillas in 1-2 tablespoons grape seed oil over medium to medium-high heat. Add them one at at time to hot oil and fry until just soft and lightly browned, about 30 seconds per side. Add small amounts of oil here and there as it is absorbed by the tortillas. Place on a paper towel-lined plate and cover to keep warm. To assemble, dip each tortilla into the enchilada sauce to coat both sides. Top with 1/2 cup of filling and a sprinkle of dark green onions and shredded cheese, roll and gently place seam-side down into a heavy baking dish until pan is filled. Top enchiladas with additional sauce and the remainder of the shredded cheese before baking for 20 minutes, until cheese is melted and bubbling. Top with Greek yogurt and green onions before serving.