Ingredients
- 1 Spicito Chile Verde seasoning packet (1.5 oz)
- 1 cup water
- 1.5–2 lb cooked Chile Verde meat (or cook fresh with packet + water)
- 10–12 corn tortillas (or small flour tortillas)
- 2 cups shredded cheese (Monterey Jack, Oaxaca or Mexican blend)
- 1/4 cup chopped cilantro
- Sour cream and sliced green onion for serving
Directions
- If starting from raw meat, cook 1.5–2 lb pork or chicken with 1 Chile Verde packet + 1 cup water until tender, then shred. Otherwise, warm your leftover Chile Verde meat.
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Warm tortillas in a damp towel in the microwave or quickly dip them in warm Chile Verde sauce to soften.
- Place a tortilla on a work surface, add some shredded meat and a sprinkle of cheese, then roll up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas.
- Pour remaining Chile Verde sauce over the enchiladas and top with the rest of the cheese.
- Bake 18–22 minutes, until cheese is melted and bubbly.
- Garnish with cilantro and green onion; serve with sour cream.