Green Chicken Enchiladas

My friend cooked this for me a few months before I left Texas, and I was determined to learn how to make it so I could have it up here in Brooklyn.

But, up here, tomatillos can be hard to find. Tomatillos look like small green tomatoes with a wrapping. They are plentiful in Texas, but can be hard to find up here. They have them at my local store, but, well, not very fresh.

This time, I attemped to make it with Salsa Verde. This basically has what I would make in my own sauce, which are tomatillos, jalapenos, cilantro, and some spices. (You can read my recipe at AttemptedCooking or just use a jar salsa.

Green Chicken Enchiladas

Chicken Mixture
2 cups Cooked Chicken.
2 cups black beans (I used dried beans, or you can use canned).
Cheese, if wanted.

Cream Cheese Mixture
1 16 oz Jar of Salsa Verde. (or homemade Salsa Verde)
1 8oz package of cream cheese

1 8ct or 10ct package tortillas (flour or corn)

Heat salsa verde in a medium pot. When hot, mix in package of cream cheese. Mix chicken and beans in another bowl. You can mix this with cheese and some of the cream cheese mixture if you want.

You have a few options for how to assemble these. The easiest is to make a casserole. Corn tortillas work better for this purpose, as they dont fall apart as easily as flour tortillas. Put two small spoonfuls of cream cheese mixture in the bottom of a loaf pan, and layer with corn tortillas (cut in half or quarters to make a more solid layer). Add the chicken and bean mixture, then cream cheese mixture, then cheese. Add another layer of corn tortillas, and layer until you either run out of a mix, or run out of room in the loaf pan.

Or, you can do more traditional enchiladas. These work with flour or corn, depending on your preference. You have to heat the tortillas in order to make them pliable. I tend to microwave them for a few seconds until warm. You can also warm them on a cast iron skillet or other flat skillet. Just warm for a few seconds on each side until warm and pliable.

Take a baking dish, 9×13 ish, and put just enough of the cream cheese mixture to moisten the bottom of the pan.

Take a tortilla and lay it flat. Spoon in the chicken and bean mixture, and top with some cheese. Roll the tortilla around the filling. Place the tortilla roll, seam side down, in the baking dish. Repeat until you run out of dish or ingredients. Top with the remaining cream cheese sauce, and cheese.

Bake in a 350 degree oven until hot and bubbly.

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