Salsa Verde Enchiladas

After a long week with a nasty head cold, I'm ready for some good comfort food. And nothing means comfort to a Texan quite like Enchiladas. I may be a proponent for healthy eating, but don't kid yourself: every time I go home I have to have classic Tex-Mex cheese enchiladas. All the better if there's a margarita machine churning somewhere.

I haven't been brave enough to try the supposed Tex-Mex restaurants in Brooklyn. It could turn out like trying to find decent barbecue in the Northwest (don't even try). I've made them at home many times and have come extremely close to what you find in Mexican greasy spoons all over Texas.

 But tonight I wanted to try something different. I came across a recipe for Salsa Verde Enchiladas, which is basically Enchiladas Suizas. This is enchiladas filled with chicken and smothered with a green, tomatillo and sour cream based sauce instead of tomatoes.

The most important step when making any type of enchiladas is cooking the corn tortillas quickly in oil, or in this case, salsa verde and juice of one lime. The trick is to do it just enough, but not too much, otherwise they get too soggy and fall apart. This imparts flavor and texture into the tortillas and makes them easier to roll.

Use wax paper and roll filling into them, then place in your 9 X 13 casserole dish, all lined up like little soldiers. I'm weird, I know it.

Then sour cream and chicken broth are added to the salsa verde mixture, and poured over the top.
After baking for 15 minutes, you add tons of cheese to the top like I did. Because I like cheese, that's why.

And there you have it! Perfect enchilada dinner at home. I made some spanish rice for a side, but you could also have beans or a salad.

As always, enjoy.

Salsa Verde Enchiladas recipe at Good Housekeeping