Cook once for two nights’ worth of distinctive dinners. Put your pan to work the first night for a juicy, fragrant, flavorful meat dish that is guaranteed to give you leftovers. Pull out the pan another night to enjoy the reserves in a family-pleasing casserole. Whether you choose chicken, beef, pork or ham, you’ll love how easy it is.
I am going to show you what it feels like to a Mexican Chef for the night. Your family is going to love you and dub you King or Queen of the Mexican food. So sit back cook a great Mexican meal and let the compliments pour in.
Prep: 35 minutes
Bake: 40 minutes
· 2- 4oz cans diced green chile peppers
· ½ teaspoon chili powder
· 1 Tablespoon all-purpose flour
· 1 8-oz carton Daisy sour cream *the best*
· 2 cups shredded Monterey Jack cheese about 8oz
· 5 cups shredded beef
· 12 large flour tortillas
· 1 cup salsa verde or desired salsa *Watch for MSG*
Homemade Salsa Verde:
· 2 large fresh Anaheim chilies
· ½ pound tomatillos, husked, rinsed, diced
· 1 ½ cup low-salt chicken broth. Shane uses Pacifica Organic chicken broth
· 2 large green onions, chopped
· 1 large serreno chili, stemmed, seeded
· 1 large clove of garlic. * It’s ok to add a little more if you liked.
· ¼ cup (firmly packed) fresh cilantro leaves
· 1 tablespoon whipping cream
· 1 tablespoon fresh lime juice (optional)
1. In a medium saucepan, combine undrained chile peppers and the chili powder; cook about 1 minute or until heated through. Stir in flour. Cook and stir for 1 minute more. Remove from heat. Stir in sour cream and ½ cup of the cheese.
2. Preheat oven to 350F. Grease a 3-quart rectangular baking dish; set aside. Divide beef among tortillas. Top with sour cream mixture. Roll up tortillas; arrange, seam sides down, in a prepared baking dish.
3. Cover with foil. Bake for 30 minutes; uncover. Sprinkle with half of the remaining 1 ½ cups cheese. Spoon salsa verde over top; sprinkle with remaining cheese. Bake, uncovered, about 10 minutes or until cheese is melted and enchiladas are heated through. Makes 12 enchiladas.
So now that’s cooking let’s make the salsa verde.
1. Char Anaheim chilies directly over flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.
2. Combine tomatillos, broth, green onions, Serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with sea salt and pepper. Add lime juice, if desired. *Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)
After the Enchiladas are done and you are taking them out plate them and pour your fresh salsa verde over them and serve. Don’t forget the veggies for dinner.