This is absolutely my favorite time of year. It’s the sweet spot where all things meet. Things like: basketball, football, holidays and gathering—all things that require a cozy comfort dish like this Chili Verde Chicken Enchilada that is also serving as my game day eats this week.
Alright, truth be told, all that aforementioned might just be an excuse to turn out one of my new favorite dishes that I recently discovered when I was trying to develop my one chili verde recipe to smother on top of another dish. While my recipe was a total fail, this one here—a total winner that has been on repeat twice in the last month.
This time around, I made it and then froze it for yesterday’s Sunday football watching. You know what that means? This is being added into the make-ahead recipe rotation.
As for my failed chili verde recipe, stay tuned. It’s a work in progress. I’m determined to nail it.
For now, this Chili Verde Chicken Enchiladas recipe is adapted from Food Network’s Marcela Valladolid’s recipe here. I made the most of minor of changes mostly because I didn’t have something on hand and for my own preferences. See tweaks below:
- To start, I made my enchiladas in a large oven-safe skillet versus 9×13 inch pan because I was too lazy to wash the dirty casserole pan.
- I omitted the yellow chile and Mexican crema because it wasn’t readily available in my grocery store.
- I swapped out the Monterey cheese for Mexican cheese because that’s what I had on hand.
- I sprinkled some green onions on top with the cheese because Naomi loves it that way and has us all converted.
- Lastly I added a few toppings like diced avocado, cilantro and Cojita cheese to finish it all off some extra flavor and that’s the way I like it.
If you make this recipe and tweak it to your own taste, leave a comment and let the rest of us know what you did. Enjoy!