Enchiladas Verdes

Green enchiladas are my daughter, Noël’s, favorite mexican dish.  Because Ivonne’s (read “Introductions”) husband doesn’t like cheese, we are used to eating these without cheese.  Although I usually forget the cheese, they taste “grate” with a bit grated on top of the hot salsa!

salsa verde – one of the cooked varieties (recipe already posted)

fresh corn tortillas

chicken, cooked and shredded

sour cream

shredded Monterey Jack cheese (or some mexican cheese from a mexican food store such as “Manchego” or “Laurel”)

vegetable oil

For a more health-conscience variety: spread or spray a griddle or large frying pan with a bit of oil and grill the tortillas until the are a tiny bit golden, but are still pliable.  For a more authentic variety, fry the tortillas in a 1/4 inch of oil until a bit golden and still pliable.  Drain these by standing them up in a colander that is sitting on paper towels on a plate.  Spread the shredded chicken down the center of each tortilla, sprinkle with a bit of salt and roll them up.  Place 2-4 on a plate.  Spread liberally with hot, salsa verde, sprinkle with shredded cheese and dot with sour cream.  !Listo para comer! Ready to eat!

Cultural Tidbit: Did you know fresh, corn tortillas have an inside and an outside?  A “right” side and a “wrong” side?  The inside, the “right” side to fill with food, is looser and tends to bubble and pull away when the tortillas have been fried or heated on a griddle.  The outside remains smooth and holds together better.