Salsa Verde Enchiladas
When people come over it's always good to have a casserole idea that is a crowd pleaser. Not to overshadow the perfect Lasagna or Mac n Cheese, but to be able whip up Enchiladas will make you the casserole master. This dish can be made for any meal and be made with or without meat.
I have adapted the recipe I used from #HelloFresh: for 4 or 6
3-6 Scallions
1-2 Poblano Pepper
1-2 Roma tomatoes
14-24 oz-Black beans
6-12 Four tortillas (for 4 or 6)
1-2 Tbs- Southwest spice (Cumin, Garlic, Chili Powder)
8-16oz Green Salsa
1/2-1 cup- shredded Monterey Jack or cheddar cheese
2-4 tbsp Sour Cream
Optional: sliced chicken for steak
After chopping the poblano, tomato & scallions (separate white from green) drain the beans over a small bowl. the beans are separated, one half is mashed and heated with butter, 3tbs reserved bean liquid, salt & pepper; and the other is set aside to be added to the filling.
Make the filling in a skillet: Add poblano for 3-4 minutes then add tomato(s) beans, scallion whites and optional chicken or beef. Add 2 tbs of bean liquid and 1/2 tbs Southwest Spice, salt & pepper. Cook for 6-10 minutes.
Spread tortillas with mashed beans then place a small amount of filling on half of tortilla and roll pup placing seam side down in a backing dish. Pour the salsa over the rolls and sprinkle with cheese. Bake in a very hot oven 450* for 5-10 minutes.
Serve with a drizzle of the sour cream mixed with scallions & remaining Southwest Spice add warm water dill you can drizzle it.
I have adapted the recipe I used from #HelloFresh: for 4 or 6
3-6 Scallions
1-2 Poblano Pepper
1-2 Roma tomatoes
14-24 oz-Black beans
6-12 Four tortillas (for 4 or 6)
1-2 Tbs- Southwest spice (Cumin, Garlic, Chili Powder)
8-16oz Green Salsa
1/2-1 cup- shredded Monterey Jack or cheddar cheese
2-4 tbsp Sour Cream
Optional: sliced chicken for steak
After chopping the poblano, tomato & scallions (separate white from green) drain the beans over a small bowl. the beans are separated, one half is mashed and heated with butter, 3tbs reserved bean liquid, salt & pepper; and the other is set aside to be added to the filling.
Make the filling in a skillet: Add poblano for 3-4 minutes then add tomato(s) beans, scallion whites and optional chicken or beef. Add 2 tbs of bean liquid and 1/2 tbs Southwest Spice, salt & pepper. Cook for 6-10 minutes.
Spread tortillas with mashed beans then place a small amount of filling on half of tortilla and roll pup placing seam side down in a backing dish. Pour the salsa over the rolls and sprinkle with cheese. Bake in a very hot oven 450* for 5-10 minutes.
Serve with a drizzle of the sour cream mixed with scallions & remaining Southwest Spice add warm water dill you can drizzle it.
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