Simple Enchiladas Verdes

Enchiladas Verdes 1 Simple Enchiladas Verdes

Okay, okay! Calling all my enchilada people to the table.

Today’s post is the fourth in our Feeding a Broken Heart series, which is a collection of posts meant to inspire you to make healing food for the people you know, love, and care about. If you’re new here, I would love for you to know that this series was inspired by our adorable son Afton, his early birth, his passing, and his definite would-have-been love of enchiladas. I’m his mom and I just know these things.

My friend Melissa was the one who got me back on the enchilada train after grief-eating (read: not eating) for a few weeks after we lost Afton. She brought over a small-ish size pan, due to our paranoid fear of freezer overload, of sweet potato black bean enchiladas which are totally not what I’m showing you today because she made it without a recipe, and I can’t try to replicate her genius level whimsy.

But that got me thinking: what about that roasted tomatillo enchilada casserole? The ones inspired from Bread & Wine, the ones I used to bring to my friends when they needed some home-cooked love, the ones with the magically delicious and zingy ROASTED TOMATILLOS? Couldn’t we step those up into enchilada form?

Answer: Yes. Enchiladas verdes reunion tour, happening now.

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These enchiladas verdes take a little bit of time, as all the best enchiladas do.

But none of it is hard. Pinky promise.

That’s why I’m calling them Simple Enchiladas Verdes. Really, they are simple. You’re talking to a girl who has about 2% energy for any given task at any given time these days, and even I managed this.

Three steps.

  1. Sauce. Which mostly involves roasted vegetables and flipping the switch of the blender on.
  2. Filling. Mixing up whatever you want to be in your filling, and may I recommend the last-minute addition of sautéed mushrooms? yaaap. you’re so there with me.
  3. Bake. Roll em up, drown in more tomatillo sauce and an extra generous handful of cheese, and bake. Mwah.

And then your sprinkle cilantro down the middle, because you’re just that good.

Enchiladas Verdes 1 2 Simple Enchiladas Verdes

To be honest, other than the rock-out sauce, these are pretty humble and basic and chill, which makes them a REALLY perfect food to bring someone who needs a home-cooked meal to heal their heart. In really dire situations, they might be a good excuse to find your way into the fridge for a totally weird and wonderful midnight snack. Hypothetically. If it helps.

Is it a diagnosis? a loss? an end to a season? Whatever it is, and whether it’s yours or someone else’s, just know that we’re sitting over here, eating these enchiladas, soaking up that same food-heals-everything power that you are. And all the better if we can do it by way heaping plats of cheesy enchiladas verdes, yeah? We are cheering for you.

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Enchiladas Verdes 2 2 185x185 Simple Enchiladas Verdes

Simple Enchiladas Verdes

  • Author:
  • e289icon alarm light purple Simple Enchiladas VerdesPrep Time: 45
  • e289icon alarm light purple Simple Enchiladas VerdesCook Time: 15
  • e289icon alarm light purple Simple Enchiladas VerdesTotal Time: 1 hour
  • 39e9icon fork knife light purple Simple Enchiladas VerdesYield: 6


Enchiladas Verdes made with a simple roasted tomatillo sauce, a little cream, and chicken, mushrooms, or whatever filling ingredients you have on hand.


For the Roasted Tomatillo Sauce:

  • 15 tomatillos, husks removed
  • 3 jalapeno peppers, ribs and seeds removed
  • 4 cloves garlic
  • 1/2 cup fresh packed cilantro
  • 1 cup chicken broth
  • 1/2 cup sour cream
  • salt to taste

For the Enchiladas Verdes:

  • 10-15 tortillas – corn or flour will work
  • 12 ounces shredded cheese – Pepper Jack or Monterrey Jack are my favorites
  • 1 lb. cooked chicken, shredded
  • additional mix-ins like sautéed mushrooms, white beans, spinach, or whatever is striking your fancy


  1. Make the Sauce: Preheat the oven to 425 degrees. Line a baking sheet with foil. Place tomatillos and jalapeños on the baking sheet. Wrap garlic in foil and add to baking sheet. Drizzle everything with a little olive oil and sprinkle with salt. Roast for 30 minutes, stirring halfway to prevent excessive scorching. Pulse everything in a blender (including juices). Add other sauce ingredients, blend until smooth. Season with salt to taste.
  2. Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want.
  3. Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees. Grease a 9×13 baking dish. Place filling on tortillas, roll up, and arrange in pan, seam side down. Cover with another cup or two of sauce and remaining cheese (just eyeball it). Bake for about 15 minutes, until bubbly and delish. Top with cilantro or cotija or red onion – all your favorite standbys are welcome.


You can make this really low maintenance by just layering all the ingredients like a lasagna. It ends up more like a casserole and it’s very delicious. (See this recipe.)

This makes a lot of sauce, so you might have 1-2 cups of sauce left over for later. Lucky you!

Dipping the tortillas in hot water or hot oil real quick before rolling them up is always a good idea. 1f44c Simple Enchiladas Verdes78f11f3fc Simple Enchiladas Verdes Keeps everything nice and soft while baking.

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A Creamy Curry That’s Mild on Heat But Not on Flavor

This Bangladeshi version of korma is adapted from my dear Bangladeshi friend, Lani Siddique.

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Bangladeshi-Style Creamy Chicken Korma with Crispy Shallots
by onetribegourmet

It closely adheres to the refined culinary traditions of the Mughal Empire of South Asia, with its warming spices like the mighty cardamom and cinnamon. It’s also reminiscent of its Persian roots—with nuts, dried fruit, and cream (in this case tangy yogurt to offset some sweetness).

There are whole spices and whole green chiles, which lend great layers of flavor without the heat of traditional curries.

Helen’s All Night Diner, a Food52 community recipe tester, says of the dish:

“Every once in a while you come across a recipe that makes you believe in alchemy. I wasn’t really convinced that this would come together like the picture, but magically it did. The flavors are warm and subtly spicy with lots of buttery overtones. I suspect that is from all the ghee, olive oil, and yogurt. But if you were to lighten up the recipe, I doubt you would get a result even close to this, so I didn’t try. This would make a great party dish since you can make it ahead.”

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Bangladeshi-Style Creamy Chicken Korma with Crispy Shallots

By onetribegourmet

  • 1
    whole skinless chicken, cut into 10 pieces

  • 1
    cup plain Greek yogurt, beaten well

  • 1
    tablespoon fresh ginger paste

  • 1
    teaspoon fresh garlic paste

  • 3
    tablespoons ghee

  • 4
    tablespoons olive oil

  • 2
    large onions, thinly sliced

  • 8
    cardamom pods

  • 2
    cinnamon sticks

  • 1
    bay leaf

  • 2
    teaspoons salt

  • 1
    tablespoon fresh lemon juice

  • 2
    tablespoons ground almonds

  • 1
    tablespoon sugar

  • 2
    tablespoons golden raisins, plus more for garnish

  • 4
    Thai bird chiles

  • 2-3
    tablespoons slivered almonds

  • 2-3
    shallots, thinly sliced & fried crisp

View Full Recipe

Got an heirloom recipe with a story you’d like to share? Email [email protected]

Before You Fix Up Every Single Part of Your Home, Read This

Japanese cultural experiences—such as ikebana, tea ceremonies, Zen gardens, and Japanese pottery—always remind me that a non-decorative space can also have a meaningful design. I love a rustic look myself, and also take time to think about something called “wabi-sabi” aesthetics. Here’s what I mean:

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Photo by Mika Horie

The image to the left is a completely broken, old sliding door in my photo and paper-making studio. I have worked here for four years, and I never thought to repair it or get a new one. In the Japanese tradition of wabi-sabi, in fact, it isn’t just an old door—it represents the passage of time. By replacing it, I could never re-create the all-natural, elemental sculpture of its shape.

Some of my friends ask me, “When are you going to fix it?” and I just answer, “I am not going to do it.”
As long as I work as an artist, I will be capturing and representing Japanese aesthetics in my artworks. Before this space, I worked in modern buildings with no vintage aspects to their design. But now, I get to enjoy seeing this door everyday; it’s about finding the beauty in imperfection and experiencing an awareness of the transience of things.

In Japanese, “wabi” connotes rustic simplicity, freshness, quietness, and natural and human-made objects; “sabi” stands for the beauty or serenity that comes with age, when the life of the object and its impermanence are evidenced in its patina and wear. I believe that wabi-sabi is one of the most unique ways to experience aesthetic pleasure in our daily lives, and probably the most characteristic principle of Japanese art.

Mika Horie is a photographer and visual artist based in Kyoto and Ishikawa. She specializes in photo printing on washi paper that she makes herself, using traditional methods.

The Ugly History of Chocolate, Told in Five Minutes

Where does our chocolate come from? Anthropology books have been written on the very subject of chocolate and its history. As research and scholarship around it intensifies, I suspect there will be many more to come.

Still, the seedy labor practices undergirding chocolate production across the world don’t get enough coverage, at least from my vantage point. Over the past few days, I’ve been seeing this video from the folks at TED floating around that gets it right. It condenses the expansive, centuries-long timeline of chocolate’s commodification into fewer than five minutes.

The video is concise and direct, tying together many competing threads in telling the story of how our chocolate gets to us, walking through its Mesoamerican roots to its global spread. It does a particularly fine job of explaining, briefly, the colonial-era power dynamics that persist today to supply chocolate, and how this has sustained the allure surrounding chocolate that makes it so appealing for consumers—namely it’s status as an elite luxury good with a forbidden air.

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Here’s What That Percentage on Your Chocolate Bar Actually Means
by Alice Medrich

The lesson is derived from the scholarship of Deanna Pucciarelli, Associate Professor of Nutrition and Dietetics
at Ball State. She’s been researching cacao production for years now, and she’s compiled some recommended further reading on the topic for anyone who’s curious to go beyond this five-minute video. I’d recommend taking a look at this exposé last year from Fortune on the reliance on West African child labor for cocoa harvesting. The video merely scratches the surface of an inordinately complex historical timeline, but if you know very little about how our chocolate makes its way to us, I could think of worse places to start.

What do you think of the video? Let us know in the comments

Two Weeks’ Worth of Genius 5ish-Ingredient Dinner Ideas

In January, I handed over Victoria Granof’s Pasta con Ceci, my most prized new five-ingredient, near-instant dinner. And in return, I asked for yours.

It seemed to strike a chord, because dozens of thoughtful responses flooded the comments—many of you even tapped out what amounted to complete recipes. I immediately felt better-equipped, so I wanted to resurface these clever dinner ideas to all of you because, as it turns out, we all need them.

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My New Genius, 5-Ingredient Dinner to Make By Heart (Now Tell Me Yours)
by Kristen Miglore

Below is an edited-down batch of two weeks’ worth of dinners from those comments to give us all some much-needed inspiration.


Migas! Sauté diced onion, jalapeño, and tomato until soft. Add a handful of slightly crushed tortilla chips, shredded cheddar cheese, and a couple of beaten eggs. Scramble and serve. —Kelly AM

Tuna & Beans & Greens

My easy, easy, lazy favorite meal: tuna and beans. A can of tuna, a can of cannellini beans, dressed with olive oil, red wine vinegar, salt, pepper, and whatever herbs I have around. Serve with salad greens and a nice piece of bread. —Anna D

%name Two Weeks Worth of Genius 5ish Ingredient Dinner Ideas
6 Dinners to Make with Canned Tuna
by Kristy Mucci

Japanese-Style Rice With Egg

A million variations on tamago kake gohan. Usually I just heat up old takeout rice, throw in the appropriate number of raw eggs and soy sauce (and actually a splash of black vinegar even though it’s not geographically appropriate), and top off with furikake and whatever texture/flavor enhancers I have on hand at the time (leftover pickled ginger, sesame seeds, scallions, whatever).—kittykatofdoom

Any Roasted Roots + Greens + Herby Yogurt Sauce

Dice beets, potatoes, onions, parsnips, radishes, turnips, or any root/root-ish vegetable. Toss with olive oil, salt, pepper, bake at 450°F for 30 to 45 minutes (while doing something else, of course). Serve on a bed of greens (spinach and arugula are great). Optional: Pulverize parsley or cilantro with olive oil, lemon, cayenne, capers, red pepper flakes, spoonful of yogurt. Drizzle on top. —Liam O’Brien

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We Asked, You Answered: The “Right” Temperature to Roast Vegetables
by Sarah Jampel

Orecchiette with Sausage & Broccoli Rabe

While bringing a pot of salted water to a boil, cook one pound of Italian sausage (out of the the casing) in a skillet. Cook the orecchiette, adding the broccoli rabe during the last couple of minutes. Drain and combine with the sausage. Add a little olive oil, red pepper flakes, and Parmesan cheese. —Ashley Mackey

Tortellini Soup à la Mrs. Lieto

Sauté a minced clove or two of garlic in olive oil in a large saucepan. Add a quart or two of chicken stock (or vegetable stock, if you prefer). Bring to a low boil and add a 9-ounce package of fresh cheese tortellini. (I buy these in the refrigerated section of the grocery store and stick them in my freezer for my lazy-dinner moments.) Add a couple handfuls of chopped greens (escarole, kale, spinach) and, if you like, a drained can of beans. Sometimes I add an undrained can of chopped tomatoes. The tortellini only take about 3 minutes to cook through and then dinner is ready. Serve with a sprinkling of grated Parmesan or Pecorino Romano and, if you have it on hand, crusty bread. —Rhonda35

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How to Never Overcook Salmon (or Other Fishes) Again
by Kristen Miglore

Salmon with Peach Salsa

Take four pieces of salmon, two lemons, three ripe peaches (cut into small cubes), two to three tablespoons chopped cilantro, and 1/8 teaspoon cayenne pepper (or to taste, but it should have at least a little bite). Mix the juice of one lemon, cubed peaches, cilantro, and cayenne pepper in bowl and chill. Squeeze juice of second lemon over salmon pieces and let sit for 10 minutes. Cook in oven to desired doneness. Serve with chilled peach salsa on top. —Verne Wegner

Sheet Pan-Roasted Potatoes & Sausage  

Toss mini potatoes on a sheet pan, drizzle with olive oil, and season to taste with salt, pepper, and thyme and roast at 375°F for 20 minutes. Flip, shake, or stir, add a pack of chicken sausage to the pan (also drizzled with extra-virgin olive oil and salt and pepper), then back in oven for 20 to 25 more minutes. —Yvonne Spencer

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What You Need to Know to Make Any Sheet Pan Dinner
by Alexandra Stafford

10-Minute Tofu Bowl

Seared firm tofu + peanut butter/rice wine vinegar/soy sauce/sesame oil whisked together + whatever soft greens are around. Bowl + greens + hot tofu + sauce = 10-minute dinner. —Ttrockwood

Umbrian Lentils (Kind Of)

Sauté a minced onion, and add minced carrot and garlic. Stir in some tomato paste until it is browned and fragrant. Add in dried lentils and broth or water. Stir off and on until cooked through and creamy(ish). Serve topped with arugula and grated Parmesan. Optionally, top with a fried egg. —amandainmd

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Deborah Madison’s Genius Technique for Better, Brighter Lentil Salads
by Kristen Miglore

Pasta with Lots of Butter & Cream

Prepare fettuccine according to package directions, adding ample kosher salt. When pasta is al dente, transfer to a sauté pan or skillet large enough to hold all of the pasta. Add 3/4 cup butter cut into pieces, 1/2 cup cream, adding them in 1/3 at a time. Gently toss, adding 1 to 2 tablespoons of the pasta cooking water. Add 2/3 cup Parmigiano-Reggiano slowly while gently tossing. Generously add freshly ground pepper. Place in serving dish and generously sprinkle additional Parmigiano on top. A nice salad with a vinaigrette goes well with this dish, as does roast chicken. —Diane (DeAnna) Johnson    

Coconut Curry Anything

Vegetables, chickpeas, chicken, shrimp, or a combination all work—great way to use extra raw veggies in small quantities. Sauté onion and curry powder in butter or oil. Pour in a can of coconut milk and stir well. Add raw veggies cut small, and any other ingredients (shrimp goes in right at the end, however). Serve over rice. —margaret sandercock

1ce13ea1 00b9 4071 8f1b 3bad8f41ecc6  e5c715a0 5047 430d b8c3 17375b846267 2015 0825 okinamiyaki japanese cabbage pancake bobbi lin 9144 Two Weeks Worth of Genius 5ish Ingredient Dinner Ideas
16 Savory Pancakes and Waffles to Eat for Breakfast (or Dinner)
by Caroline Lange

Lazy-Fancy Savory Pancakes

When I’m feeling lazy-fancy, I like to grate a pound of root veggies (usually carrots, sometimes sweet potatoes, or celery root), add 1/4 cup flour (usually chickpea) and 1 to 2 eggs, and salt and pepper. Scoop half of it into a medium hot pan with a little oil, and fry for a couple of minutes per side. Then I top with some dressed arugula, Trader Joe’s canned sardines in harissa, and yogurt. —Edna

Pappardelle with Herby Ricotta

Just chop up whatever fresh herbs you have on hand (parsley, chives, basil, oregano, and marjoram are all great here, as well as fennel frond or scallions; maybe add a little chopped arugula if you have it), stir into ricotta along with some salt and olive oil, then toss with hot pasta and some of its cooking water. —Bogre

For dozens more speedy dinner ideas, read through the comments here.

Got a genius recipe to share—from a classic cookbook, an online source, or anywhere, really? Perhaps a genius dessert? Please send it my way (and tell me what’s so smart about it) at [email protected].