Enchilada Salsa Verde

One of my favourite scenes in the movie “Sindhu Bhairavi” is the one where J.K.B (played by Sivakumar) calls his wife (played by Sulochana) a “gnanasoonyam” because she ran her mixie on full throttle when he was passionately listening to music. Stung by his words, Bhairavi sniffles “Will Lata Mangeshkar make paruppu podi for you?” J.K.B feels even more contempt for his ordinary wife.

Enchilada salsa verde

I love this scene because it is beautiful and brutal and honest. On seeing this scene, if you pity Bhairavi for being a simpleton, you are just being a kinder J.K.B but still a chauvinist. If you see the simple truth in Bhairavi’s words you’ll realize that if the wives, mistresses, mothers did not make them their paruppu podi when they were travelling, if they did not remember to pack their jattis and lungis, if they did not steal the jeans away for washing once a month, if they did not pack their lunches, if they did not deal with homework, dinner and emails while they caught up on matches and Sunny Leone on whatsapp, if they did not remind them about their mother’s birthdays and anniversaries, if they did not fuss about making the dosai just the way they want it – crispy or browned on one side only, then the J.K.Bs will realize they don’t have the veshti for the kutchery, their stomach’s upset from eating out and they’ve run out of jattis. And if only women practice less perfection, women may finally find some time to listen to music, read the paper and have a conversation with a friend.

Enchilada salsa verde

I have tons of things I’ve been meaning to share on the blog here but haven’t got around to – Project50k (my weightloss journey), my trip to kodaikanal, a few stellar recipes I tried over the last few weeks and plenty of big small things. I’ll share these on the upcoming posts.

Enchilada Salsa Verde

I have a scrumptious enchilada recipe to share today. I knew I wanted to make Enchilada salsa verde when I saw lovely plump green tomatoes in the grocery store. I made a large portion of salsa verde that I used for this recipe. I still have a jar of leftover salsa sitting in my fridge. I took the lazy route to making this salsa as you would have come to expect from me. I didn’t roast the veggies. I boiled them instead. I think it tastes just as delicious. The salsa verde is a subtle, interesting cousin of the regular salsa – gentle heat of capsicum amped by a few green chillies sits pretty alongside the mild-tart of the green tomatoes.

I have a good mind to make this Enchilada salsa verde again. It’s that good.

Salsa verde

Fill tortillas with your chosen filling – cooked chicken, veggies, corn, roasted paneer (totally up to you), roll them up nice and tight and arrange in a shallow dish, Pour salsa on the rolled tortillas, top with cheese and bake until golden and bubbly! Try today!

Enchilada salsa verde

 

Enchilada Salsa Verde
Serves 4
Cheesy, saucy enchilada salsa verde makes the best use of green tomatoes!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Salsa Verde
  1. Green tomatoes – 4
  2. Capsicum – 2
  3. Green chillies – 4
  4. Garlic – 4 cloves
  5. Onion – 1 medium
  6. Coriander leaves/Cilantro – ¾ cup
  7. Salt to taste
Enchilada
  1. Tortillas – 5
  2. Salsa Verde – 1-1/2 cup
  3. Chicken breast – 250 gm chopped into bite sized strips
  4. Sweet corn kernels – ¾ cup
  5. Cheddar cheese – 200 gm grated
  6. Tomato – 1 deseeded and diced
  7. Coriander leaves – ½ cup
  8. Salt to taste
  9. Black pepper powder – 1 tsp
  10. Olive oil – 2 tbsp
  11. Butter – 1 tbsp
Instructions
  1. For the salsa, bring a pot of water to boil. Put the green tomatoes, capsicum, green chillies, onion and garlic into the boiling water. Allow to boil for 15 minutes or until the tomato skin peels away. Drain the water and let the veggies cool down. Transfer the veggies to a blender and blend with salt and coriander leaves to a puree. Your salsa verde is ready to use in recipes. Store the leftover salsa in a jar in the fridge.
  2. Preheat the oven to 200 degrees centigrade. Place the rack in the middle of the oven.
  3. Heat a pan. Add olive oil to the pan. When the oil is hot, add the chopped chicken strips and fry for 5 minutes or until the chicken is cooked through and browned slightly. Mix in salt and pepper and mix well. Fry for a minute. Remove the fried chicken pieces to a plate.
  4. To the same pan, add the sweet corn kernels and fry for 2 minutes and transfer to the plate with the chicken pieces.
  5. Take a square or small rectangular casserole dish and grease the base and sides of the dish with butter. Spread 3-4 tbsp of salsa verde on the base of the dish. Set aside.
  6. On a chopping board, place a tortilla. Spoon about ¼ cup of cooked chicken and corn on the bottom third of the tortilla. Drizzle 2-3 tbsp of salsa verde on the cooked chicken. Roll the tortilla tightly and place seam side down inside the dish. Repeat with the rest of the tortillas and chicken.
  7. Pour salsa to cover all the tortillas. Top with cheese.
  8. Place the casserole dish in the middle rack of the oven and bake for 20 minutes. Switch to grill/broil mode and grill for 5-10 minutes or until the cheese is melted.
  9. Remove the casserole dish from the oven. Set aside to cool for 5 minutes. Slice and serve. Enjoy!
Food Better Be Good http://foodbetterbegood.net/
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