Cheesy Verdge Enchiladas Recipe
avocado, pickled onion, oaxaca cheese, cilantro, tomatillo, fried egg; choice of roasted chicken OR poblano & bean [gf,vgo]
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Ingredients
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Enchiladas
Method
Preparation
- 1
Prepare the Filling
In a bowl, combine either shredded roasted chicken or a mixture of roasted poblano peppers and beans. Mix in half of the Oaxaca cheese and season with salt and pepper to taste.
- 2
Assemble the Enchiladas
Preheat the oven to 350°F (175°C). Take a corn tortilla, fill it with the chicken or veggie mixture, a sprinkle of Oaxaca cheese, and roll it up. Place seam side down in a greased baking dish. Repeat until all tortillas are filled.
- 3
Add Sauce and Cheese
Pour tomatillo salsa over the top of the enchiladas. Sprinkle the remaining Oaxaca cheese evenly over the top.
- 4
Bake
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- 5
Serve
Once baked, remove from the oven and let it cool for a few minutes. Top with sliced avocado, pickled onions, fried eggs, and chopped cilantro before serving.