Tag Archives: tex mex

Stacked Enchiladas Verdes are an awesome dish for almost anything. I mean, when the preacher comes over? Serve Stacked Enchildas Verdes. Mother in Law? Stacked Enchiladas Verdes…. The sheriff come to haul you off to jail? Serve Stacked Enchiladas Verdes to him…it probably won’t help but at least he will be in a good mood on the trip to the pokey, right?

Layers of creamy, spicy chicken mixture are interspersed with cheese and corn tortillas in a 13×9 inch casserole dish. You can put it together a couple of days ahead and bake it at the last minute… or you can make it ahead and freeze for Once a Month Cooking.

Here is the secret to this dish… you have to at least try to make the homemade salsa verde at least once. It doesn’t take long, it can be made ahead and it makes a huge difference in the bright, fresh flavor of this dish.

Please? For me?

Salsa Verde

adapted from Bon Appetit

• 3 pounds tomatillos, husked, rinsed, charred, and chopped
• 2 large jalapeño chiles, stems removed, charred and chopped
• 5 small garlic cloves, peeled and chopped
• 1 1/2 teaspoons ground cumin
• 1 1/2 bunches fresh cilantro trimmed and chopped
• 3/4 cup loosely packed fresh Italian parsley leaves, chopped
• 1/3 cup (packed) fresh mint leaves
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1/4 cup lime juice

Mix together and allow to stand for 20 minutes. You can store it for a couple of weeks in the fridge, tightly covered.

Stacked Enchiladas Verde