Looking for something to do with all that salsa verde? How about making some enchiladas! I love enchiladas–they’re easy to assemble, require little cooking skill, bake quickly, and they’re delicious. What’s not to like?
I think almost everyone I know has a different enchilada recipe. One of my good friend’s parents own an authentic Mexican food restaurant and when I told her how I make mine, she laughed and told me–“those aren’t enchiladas!”–because the real way of making enchiladas is to add tons of meat, cheese, oil, and fry them before you bake. So if you’re looking for those kind of enchiladas, these are definitely not it! These enchiladas still have lots of flavor (especially if you use the homemade salsa verde), but without all the added fat–just how I like it!
They’re definitely on my list of perfect Sunday night comfort food.
Here’s the recipe:
Makes 4 enchiladas
1 can refried beans
1 can pre-sliced black olives
1 ear fresh corn
1/2 cup cheddar cheese, packed
¾ pint fresh salsa verde
Cilantro for garnish
Pre-heat oven to 350 degrees.
Slice kernels off of corn into a bowl and grate cheese.
In a small bowl, thin salsa verde with water until easy to spread.
Prepare the enchiladas: In each tortilla, place desired amounts of refried beans, olives, corn, and cheese. Add about 1 tablespoon of salsa verde.
Roll the tortillas and place in an 8×8 glass pan.
Top the tortillas with remaining salsa verde and cheese.
Place in oven and cook for about 20 minutes, until cheese has melted.
Add cilantro garnish.