Suburban Gringa Enchiladas Verdes

There is a price you pay for living out in the burbs in exchange for your good schools and spacey lawns, and that is the the sparseness of bustling international markets or authentic ethnic dining spots. Chipotle or Panda Express is as culturally expansive as it gets out here sometimes. 

I had my mind set to make some enchiladas tonight, but with my busy schedule sometimes I simply cannot make the drive to a market that sells the legit goods to make my own salsa verde. 

My recipe for enchiladas is perfect for anyone with a busy schedule who needs to make some short-cuts for a quick but delicious dinner. For the chicken, grab one of those rotisserie chickens at your local market- preferably something plain and without crazy seasonings.

All of the ingredients for this recipe ingredients should be obtainable in an American grocery store (check out the "International" or "Ethnic Foods" sections), but you won't be butchering the authenticity of the dish too much. Trust me, I called up my friend Wendy before making this for her Mexican tips and approval. Thanks Wendy!

(Makes 6 enchiladas)


1 + 1/3 cup of canned green Chile enchilada sauce

1/2 cup crema (Mexican sour cream)

1/4 cup roughly chopped cilantro

6 corn tortillas

2 cups of finely shredded rotisserie chicken breast meat 

1 tablespoon of water or chicken broth

1/2 small onion, finely diced 

1/2 cup Monterey Jack Cheese

1/3 cup crumbled Queso Fresco

vegetable oil


Preheat oven to 350 degrees.

In a pan heat some vegetable oil over medium high heat, about 2/3 cup. You will need just enough oil to cover a single tortilla when you fry it.

In a food processor or blender puree green chile sauce, sour cream and cilantro until completely blended and smooth. Ladle 1/2 cup of puree onto the bottom of an oven dish. It is not necessary to grease your dish. For this recipe I used a small oval oven dish from Ikea.

Fry tortillas one at a time until they become softer and more pliable, about 4 seconds on each side. Transfer to a paper towel covered plate after frying.

Add the water or chicken broth to your chicken to moisten it up a bit. After all tortillas have been fried evenly distribute chicken, half of the Monterey Jack cheese and diced onion into each tortilla and roll up tightly. Place each enchilada seam side down into your dish.

After all the enchiladas have been placed fairly tightly into your dish, ladle the remaining puree evenly on top. Sprinkle with remaining cheese and queso fresco. Place in oven and bake for 15 to 20 minutes. 

Serve hot with a dollop of some more crema (stuff is mad addictive), more queso fresco and cilantro if you wish! I doused a little Valentina on mine because I'm addicted to that stuff. Enjoy.