After Indian meals we love Mexican and Cal Mex meals. Enchilada Verde is one of our favorites and its on a regular monthly rotation. On this occasion I made Chicken Enchilada Verde, if you’re a vegetarian use one 14 oz block of firm tofu crumbled and stir fried along with cauliflower. For vegans use shredded vegan cheese.
The base here is the green salsa. I understand the key ingredient in the green salsa, tomatillo, can be hard to find fresh outside U.S and Latin America. In that case try to look for canned or bottled tomatillo or premade green enchilada sauce, there are some good brands out there. If you decide to use store bought sauce, always amp the flavors with fresh cilantro, garlic, onions, a little oregano, and cumin. you will be gifted with a flavorful sauce and delicious meal.
CHICKEN ENCHILADA VERDE WITH MANGO AVOCADO SALSA, SERVES 4
SALSA VERDE
- 1 pound tomatillos, husks removed
- 1 jalapeno pepper, more if you like it spicy
- 2 large poblano pepper
- 1 medium onion, quartered
- 4 cloves garlic
- ½ cup cilantro
- salt to taste
- CHICKEN CAULIFLOWER ENCHILADA
- 1 pound skinless boneless organic chicken breasts or tenders or 14 oz crumbled tofu,( stir fry along with the cauliflower)
- 3 cups chopped cauliflower
- 2 tablespoons olive oil
- ½ teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked mild paprika
- 2 cups salsa verde, recipe above or store bought I like Trader Joe’s and Frontera brand (not sponsored)
- ½ cup fresh cilantro chopped
- 8-10 small- medium corn or flour tortillas
- 1 cup mixed shredded cheese (sharp cheddar+ pepper jack)
- MANGO AVOCADO SALSA
- 1 medium avocado diced or sliced
- 1 cup diced mango
- 1 jalapeño seeded and sliced
- juice of 1 lime
- 1/3 cup fresh cilantro chopped
- Mix all the ingredients and serve on top of the enchilada and some extra on the side.
INSTRUCTIONS
- Preheat the oven to 350 degrees F.
- Place the chicken on a baking sheet and drizzle with half the olive oil, oregano, cumin, and mild paprika. Season with salt and pepper.
- Transfer to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken.
- Warm the remaining oil. Add chopped cauliflower and pan fry for 5-8 minutes till soft. Add the shredded chicken. Add ¼ cup salsa verde, half the cheese, and the cilantro, toss to combine. This is your filling
- Pour half the salsa verde onto the bottom of skillet or baking dish.
- Cook or warm the tortilla Spoon about 1-2 tablespoon of the filling mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.
- Pour the remaining salsa verde over top of the enchiladas and top it with the remaining the cheese. Transfer to the oven and bake for 15-20 minutes, until the cheese has melted.
- Serve topped with the Mango Avocado Salad.
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