This is a good time to hibernate, regroup, refresh. It’s a time of year when we want comfort food that’s healthy and tasty but doesn’t require a lot of fuss. The grand green enchilada fits that bill, it’s flavorful, delicious, fast to assemble {13 minutes!} and is cooked to cozy goodness in 30 minutes {enough time to make a salad, set the table, pour some wine and light candles}. It’s great for a casual dinner or brunch. Any leftovers make a satisfying breakfast topped with a poached egg.
The ingredients can be stocked in your panty and refrigerator so you can throw it together on a moments notice. The ingredient list is at the bottom of the post. In these shots I am layering the ingredients in a 9.5″ x 6.5″ casserole dish, which yields 4 servings. I don’t bother to measure for this one, I just keep layering until the container is full.
It starts with a layer of Salsa Verde, I love the bright piquant taste of the tomatillos that star in this sauce. Trader Joe’s, Herdez and La Victoria are all good versions you can find at the grocery store.
Next a layer of corn tortillas, cut to fit your container if necessary.
Then a layer of cheese, I like to use a combination of grated cheddars {Tillamook Cheese makes a good mix} along with Cotija, a salty, crumbly, dry cow’s milk Mexican cheese, you can usually find these in the packaged cheese area of your grocery store. Here I used feta cheese instead which is also salty, earthy and delicious, fresh mozzarella is another good substitute for the Cotija.
This can be a great vegetarian dish as well, especially for brunch, but for dinner I like to add chicken. You can poach chicken breasts in chicken broth with herbs in about 20 minutes or just use rotisserie chicken like I did here. Top the chicken with plenty of chopped scallions.
Next a layer of earthy, homey pinto beans, fresh from the can and rinsed well.
Another layer of the green salsa, the mild green chili and tomatillo flavor will seep in and lend a special flavor to the dish.
More cheese and scallion love.
A tortilla topper.
Another slather of salsa verde.
More queso and your dish is ready to pop into the oven, which should be preheated to 350 degrees.
While the enchilada is cooking you can make a salad, this one is a mix of kale, tossed in Splendid Vinaigrette and topped with crumbled feta cheese, grape and cherry tomatoes and more chopped scallions.
In 30 minutes, all of the flavors and textures will gently meld together, resulting in a satisfying concoction that is all bubbly and a little crusty and ready for you and yours to enjoy.
The Grand Green Enchilada
Ingredients
Salsa Verde {try Trader Joe’s, Herdez or La Victoria}
Corn Tortillas
Grated Cheese {a Mexican blend preferably}
Cooked Chicken {optional}
White Cheese {cotija, feta or fresh mozzarella}
Cooked Beans {Pinto or black}
Fresh scallions, chopped
Preparation
Preheat oven to 350 degrees
Layer ingredients in an ovenproof dish
Bake for 30 minutes or until it is bubbling and the cheese is melted
enjoy!
I hope you have a cozy weekend!
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