You have all probably figured out we love Mexican food here at our house. We eat a lot of it, on a fairly regular basis too, so I am always looking for new recipe ideas. Enchiladas are pretty easy to make, and can be either layered or rolled. I do both, mainly just to mix them up a bit. They can also be filled with just about anything you want too. The only limiting factor is your imagination. Chicken Enchiladas with Spinach and Mushrooms I made this same basic recipe, only I used some smoked pork instead of chicken and I made my own smoked tomatillo salsa rather than an enchilada sauce from the store. Both chicken or pork work very well and both are very good.
The roasted tomatillo salsa is super easy to make and only requires 4 ingredients, one of which is water.
1/2-3/4 lb tomatillos, peeled and roasted
2-3 roasted chipotles peppers in sauce
1/2 cup water
`1 tsp salt
Preheat the oven to 500* F.
When the oven is at temperature, place the tomatillos in the oven and roast for about 20 minutes, or until the tomatillos are soft and blackened. Turn them over after about 10 minutes to make sure they cook evenly.
Once the tomatillos are ready, place them and rest of the ingredients in a food processor and process until it becomes liquid. That’s all it takes to make this delicious, smoky salsa that is full of flavor.
I layered my enchiladas this time. As I mentioned before, you can use whatever you like for the filling. There are no rules. Use what you like and use what you have. I was trying to use of my leftover smoked pork. I still have some, since I only used about half of what we had, so I have to come up with yet another delicious way to use the rest of it up.
For my filling this time, I used spinach, mushrooms, red peppers, garlic and onions. Saute everything for about 5-7 minutes or until the vegetables are cooked.
Once the vegetables are done, add the pork and mix thoroughly. You only need to cook this long enough for the pork to heat up since it was already cooked.
Once the filling is ready, remove it from the heat and set it aside.
Reduce the oven temperature to 375* F.
Spray a baking dish with cooking spray.
Spread some of the salsa evenly over the bottom of the baking dish. Then add your tortillas. Cover the tortillas with salsa, then evenly spread your filling over them. Add cheese of your choice and repeat until the pan is full, ending with a layer of cheese on top.
Place the tray of enchiladas in the oven and bake uncovered for about 30 minutes, or until the cheese forms a light “crust”. Sprinkle with the toppings of your choice, like cilantro, tomatoes, sour cream, avocados, and/or green onions. Let the enchiladas cool for about 10 minutes before cutting, and serve them up with your choice of side dishes. I served mine with arroz verde or green rice and some sauteed squash and mushrooms.
This is my kind of meal. It was simple and easy, I got to use up some leftovers, and it was mui, mui delicioso! !Que Bueno!