With the food. Not so much the date.
Tacos have become my go-to food when I have leftovers. I pretty much always have tortillas here, and I have cilantro growing in my herb garden. There's always some kind of salsa, too.
So it's easy to turn leftover steak or chicken or pretty much anything into a quick taco dinner.
But enchiladas are still one of my all-time favorites. They're a tiny bit more work than simply tossing food bits into a tortilla. On the other hand, they're great for times when I want to make enough food to have leftovers for a meal or three. The best thing is that enchiladas reheat really well.
This recipe makes 12 enchiladas, with some extra green sauce. You can serve the extra sauce at the table, use it as a salsa or dipping sauce, or make a few extra enchiladas later.
This post is sponsored by my good buddies at OXO who sent me a really sweet 14 Piece Glass Bake, Serve & Store Set that I used for both baking my enchiladas and for storing and serving all the extras. The round containers are sturdy and they look nice enough to use for serving, which is a huuuuge bonus. Fewer dishes to wash!
The lids for the SNAP containers are interchangeable between the OXO glass and plastic containers, so I don't need to worry about which ones I'm grabbing - I already have some of the plastic ones that I use all the time, and the lids fit really tightly. I haven't had one that has leaked yet. The containers nest when they're empty for storage and they stack well in the fridge when they're full. And they're microwavable for reheating. Even the lids can be used in the microwave, if you want to leave them on to contain splatter (but loosen them, first!)
The glass is a thermal shock-resistant borosilicate, so the bakeware can go from freezer right into your oven or microwave. That's not something I do often, but it's nice to know that it can withstand up to 250 degrees of temperature change without cracking, so I don't have to worry about taking something from fridge to microwave. The lids on the bakeware are handy for keeping foods neatly contained for travel or storage, and the handles are big enough to be able to grab while wearing oven mitts. Which you really do need.
One thing I really like is how clear the glass is, so I can see how things are cooking. As far as cleaning, I just rinsed the baking dish and put it in the dishwasher and it came out perfectly clean.
Cheese and Scallion Enchiladas with Salsa Verde
Makes 12 enchiladas, plus extra sauce
Salsa verde simply means green sauce. This one is tart from the tomatillos and a little spicy from the jalapenos.
2 pounds tomatillos
1 yellow bell pepper
1/4 cup cilantro
2 tablespoons adobo seasoning
Salt, as needed
Remove the papery skin from the tomatillos and rinse well. There's a sticky coating on the outside of the tomatillos that can be bitter, and you don't want that in your sauce.
Quarter the tomatillos and place them in a blender or food processor. Remove the stem and seeds from the jalapenos and add them to the blender. Peel the onion, cut into quarters, and add to the blender. Remove the core and seeds from the bell pepper, cut into chunks, and add to the blender. Add the cilantro and adobo seasoning.
Blend until smooth.
Add the sauce to a saucepan and cook on medium heat until it simmers. Continue cooking until the sauce loses the raw onion flavor. Taste for seasoning and add salt, as needed. If your adobo seasoning was salty, you might not need additional salt.
Set aside until needed.
Cheese and Scallion Enchiladas
The first enchiladas I ever had were cheese and onion, and it's still one of my favorites. This time, I used scallions. They're a little milder, and the green adds some extra color.
4 cups shredded mild or medium cheddar (plus more for garnish)
1/4 cup vegetable oil
12 corn tortillas
Salsa verde, as needed
Cilantro, as garnish
Remove the roots and any wilted or damaged green parts. Slice the scallions thinly. Combine the cheese and scallions in a medium bowl and set aside.
Heat the oil in a small frying pan on medium heat. One at a time, dip the tortillas into the hot oil, cooking just a few seconds on one side before flipping over to cook another few seconds. This softens the tortillas and makes them easier to roll without breaking. You don't want to cook them so long that they start to become crisp.
Let the tortillas drain on paper towels and pat off any excess oil on top.
Put about 1 1/2 cup of the sauce in the bottom of a 9x13 glass baking dish. A little more or less is fine - you just want to make sure the bottom is covered.
One at a time, add about 1/3 cup of the cheese and scallion mixture to a tortilla and roll up. Place it in the baking pan, seam-side down. Continue rolling the cheese in the tortillas and adding them to the pan until all the tortillas are used up.
Pour another cup or more of the sauce on top of the enchiladas, as desired. If there is any cheese and scallion mixture left, sprinkle that on top of the enchiladas. Add extra cheese on top, if desired.
Bake the enchiladas in a 350-degree oven until the cheese is melted and the sauce around the edges is bubbling, 25-35 minutes. Sprinkle cilantro on top, as a garnish, if desired.
Serve the enchiladas with your favorite sides and toppings. I served mine with black beans and seasoned rice as sides. Guacamole, and sour cream were the extra toppings for the enchiladas.
Thanks to OXO for sponsoring this post!