Enchiladas Verde


  • 1 lb cooked and shredded chicken (or you could use pork)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can great northern beans (drained and rinsed)
  • 2 cups shredded cheddar cheese
  • 1 small package (8-10 count) tortillas (corn or flour, depending on your preference)
  • 2 cans “Mild Green Chile Enchilada Sauce” (found at the co-op!)


  1. Preheat oven to 400 and grease a 9×13 pan.
  2. Heat skillet to medium-high. Oil pan with Extra Virgin Olive Oil (EVOO). Cut up chicken into smaller pieces and cook throughly. Place chicken aside in it’s own bowl.
  3. Return pan to heat, add 2 tbsp more oil, and cook onions until translucent (season with salt and pepper). When onions are almost done, add garlic and cook until fragrant (about 1 minute more). Turn off the heat.
  4. On a clean surface, spoon enchilada fillings into tortillas: chicken, onion/garlic mixture, great northern beans, and a little bit of cheese (just a little bit, save the bulk of it for the top). Roll tortilla and place seam-side down on baking dish. Repeat until baking dish is full.
  5. Pour the enchilada sauce all over the rolled tortillas.
  6. Top with the rest of the cheese!
  7. Bake for 15-20 minutes until cheese is melted.

If freezing:

  1. Do steps 2-6, cover with aluminum foil (spray the underside of the aluminum foil with Pam so the cheese doesn’t stick to it), and place in freezer.
  2. To cook: either thaw and cook as directed (uncovered) or
  3. To cook while frozen: keep the aluminum foil on, cook at 350 until thawed, (I’m not sure how long this will take… maybe 30-45 minutes?).

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