Twisted Green Enchiladas: Crepe-Style Delight

In this house, we absolutely adore spicy food. Thus, taking inspiration from Mexican cuisine's rich and flavorful world seems like second nature to us.

However, there's always room for a little adaptation to suit our own personal tastes. That's why I decided to bring in a special twist for this green enchiladas recipe: replacing traditional tortillas with homemade corn-based crepes.

But if that feels like a stretch, don't fret! You can always go for the classic store-bought corn tortilla.

Corn-Based Crepes: The Base of Our Easy Green Enchiladas

Combine all the ingredients in a blender and blend until smooth. Let the batter rest at room temperature for an hour.

Cook like regular crepes. This means to heat up a nonstick skillet on medium heat, grease it with a little oil, and pour a ladle of composition into the skillet.

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Cook for 30-40 seconds on each side. Take out the cooked crepe on a plate and repeat the process until you finish the composition.

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This will yield about 6-7 crepes. Cover with a tea towel and let them rest.

Green Enchilada Sauce Recipe: The Heart of Green Chicken Enchiladas

• Drizzle the tomatoes, onion, garlic, and green chili peppers with oil.

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• Roast in an oven preheated to 220°C for about 30 minutes.
• Once roasted, transfer all the veggies into a bowl, sprinkle with salt, and cover for 10-15 minutes.

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• Peel the skin off the tomatoes, garlic, and chili peppers.
• Blend all the ingredients, including cumin, coriander, water, oil, and brown sugar, in a blender until smooth to make the green enchilada sauce recipe.

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• Taste and adjust salt if needed. Remove the seeds from the chili peppers if you prefer it to be less spicy.

Green Chicken Enchiladas Recipe: The Final Creation

• Sauté the minced chicken with black beans.

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• Mix in the cashew sauce or cream along with 2 tbsp of the green enchilada sauce and 100g shredded cheddar.
• Fill the corn crepes with this mixture and roll them up.
• Spread a tablespoon of green enchilada sauce on the bottom of an oven-proof dish.

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• Place the filled crepes in, and pour the remaining sauce over them.
• Bake covered with aluminum foil in an oven preheated to 180°C for 15 minutes.
• Remove the foil, add the rest of the shredded cheddar.

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• Increase the oven temperature to 225°C with ventilation on, and bake for another 5-7 minutes until golden brown.
• Garnish with fresh coriander before serving.

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Note: You can also use minced turkey in this chicken enchiladas recipe for a delightful variation.

The Origins and Traditions of Enchiladas

The enchilada has deep roots in Mexican cuisine, from when Mayans would roll other foods in tortillas. As they evolved, they became more sophisticated with the addition of chili sauce, leading to the beloved dish we know today. 

Enchiladas are traditionally made with corn tortillas, which are filled with a variety of ingredients like meat, cheese, and beans and then smothered in a chili sauce.

FAQ

It's time for some frequently asked questions when it comes to enchiladas. So here they are:

Q: How long to bake enchilada?

A: Typically, enchiladas are baked covered for about 15 minutes and then uncovered for an additional 5-10 minutes to get them nicely browned.

Q: What to make with enchilada sauce besides enchiladas?

A: Enchilada sauce can be used in a variety of dishes like burritos, casseroles, soups, and eggs.

Q: Will enchiladas get soggy in the fridge?

A: Yes, over time, the moisture from the sauce can make the enchiladas soggy. To reheat, it's best to do so in the oven.

Q: Are enchiladas healthy?

A: Like many dishes, it depends on the ingredients used. Opting for lean proteins, plenty of vegetables, and moderate cheese can make them healthier.

Q: Are enchiladas Mexican?

A: Yes, enchiladas originate from Mexican cuisine.

Q: Are enchiladas gluten-free?

A: Traditional enchiladas made with corn tortillas are gluten-free. However, always check ingredients, especially if using store-bought sauces or tortillas. For instance, I use wheat flour for this recipe, making them not gluten-free.

Q: How do you twist this dish to be vegan?

A: Replace the chicken with oyster mushrooms and the dairy products with non-dairy ones.

I hope you enjoy our twist on the green enchiladas recipe! Whether you're making it from scratch or taking some shortcuts, the rich flavors are sure to delight. Let me know when you give this dish a try.

PS. These green enchiladas make great leftovers.