January 06, 2014

Copy Cat Verdes Enchiladas

I've been trying to eat more vegetables these days.  For myself, my health, my baby's health, etc.  But I'm also obsessed with Mexican food.  So what's a girl to do besides order Fajitas as much as possible and pretend the oil-sautéed onions and peppers are a "vegetable serving"? 
Recreate her favorite enchilada from her favorite Mexican restaurant, that's what!
This was my inspiration, stolen directly from the menu at K38:
Verdes Enchilada
Flour Tortilla, Grilled Chicken Breast, Spinach, Mushroom, Monterrey Jack, & Tomatillo Sauce ~ Salsa Fresca & Sour Cream
See that description?  By my count, that's two vegetables.  I'll take it!
Copycat Verdes Enchilada
I started off by cooking 4 chicken breast in a slow cooker with some enchilada seasoning and chicken broth, on low for about 4 hours.  I just love that pulled chicken texture, but grilled would be just as delicious.
- 4 cooked and shredded chicken breasts
- One block of shredded Monterrey Jack Cheese
- One package of sautéed baby bella mushrooms
- 5 Flour tortillas
- A bag of spinach, sautéed and wilted down
- Sour Cream
- 4.5 oz can of diced green chiles
This whole recipe was made delicious by the discovery of this salsa.  I have searched high and low and even attempted to make my own tomatillo salsa, and nothing has been even close to as delicious as this.  Buy some today if you love tomatillo salsa.  It is in a jar just like this, except it says Tomatillo Salsa.  My apologies, I couldn't find the right picture online.

Just assemble each tortilla in the following order:
- Monterrey Jack cheese
- Serving of wilted spinach
- Spoonful or two of mushrooms
- Enough chicken to cover tortilla
- Several spoonfuls of tomatillo salsa
- A spoonful of diced green chiles
Place all stuffed tortillas in baking dish, cover with some more cheese bake for 30 minutes at 350 degrees, top with more tomatillo salsa and some sour cream, and enjoy! 
(I put my sour cream in a plastic bag and cut the tip off so I could spread it out more evenly.  It kind of worked...still didn't look restaurant quality).
So there you have it.  Mexican deliciousness packed with tons of spinach, protein, and whatever health benefits mushrooms have.  All topped with the zesty tang of tomatillo salsa.  Ole!
Real talk - If you don't make this yourself, please at least order it at K38.  It is the best enchilada ever. 

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