When I was a kid, my Mom would make us green enchiladas… though they were never green. Then, what made these enchiladas green was the use of Ortega chilies in the recipe. As kids, we didn’t like them. As an adult, pile them on!
Now that I make these for my family, I have my own variation; as does my sister.
I’ve stated before, there is no measurements or science to my recipes. Here’s the idea, run with it. I’ll tell you how much I use, but you may find that more or less works better for you.
Pepper Jack Cheese
Monetary Jack Cheese
Trader Joe’s Salsa Verde
3 Small Cans of Cream of Chicken Soup
2 Cans of Evaporated Milk
Preheat oven to 400 degrees.
Place oil in a shallow pan, allow to heat. Place tortillas in pan, one at a time, and coat with the oil to soften. Some people do this other ways, and if you prefer to leave out the oil or soften tortillas another way, go for it. I do it this way because Mom did, and they don’t break as much as say microwaving would do.
Move tortillas from pan and into a baking dish. Place a small amount of both varieties of cheese inside tortilla, add a spoon full of the salsa verde, and roll. Repeat until pan is full.
In a mixing bowl, combine cream of chicken soup and evaporated milk. Pour over the dish of enchiladas. Use as much, or as little as you’d like. I prefer mine to be extra saucy!
Add extra cheese to the top of the baking dish.
Bake for 25 minutes until cheese has melted, sauce is bubbling, and the edges are brown.
Green Enchilada Variations
My sister has long stopped making them as enchiladas, and now makes a casserole. Instead of rolling cheese in the tortillas, she uses monetary jack cheese, the sauce, and tortillas and lines a casserole dish. She’ll also adds deboned rotisserie chicken.
Joanne and I love spicy foods, so I use the salsa verde and the pepper jack cheese. If you don’t want spice or need this kid friendly, ditch the verde and use more monetary jack cheese and omit the pepper jack.