I loooove enchiladas. Not only are they super easy to make, but they make awesome leftovers. (And your friends and family will love them too, ya know, like if you have those.)

These cheesy enchiladas verde are the perfect meal if you're looking to switch up your lunch/dinner/leftovers routine. They're also perfect for book clubs, Super Bowl parties, office potlucks, and more!

Here's what you'll need:

1 can of refried beans
16 oz. (one jar) of your fav salsa verde
10 flour tortillas, medium sized
4 cups of Monterey Jack cheese
2-ish cups shredded chicken (rotisserie, or boiled)
1 medium avocado
1-2 medium jalapeños

1. Preheat the oven to 375
2. Mix 1 cup of water with the salsa verde, spread 1/2 cup-ish of mixture across the bottom of the pan so it covers the bottom
3. Mix together the refried beans, chicken, and 2 cups of cheese in a large bowl (season with sea salt and pepper if desired)
4. Microwave the tortillas in a damp paper towel until they're easy to roll up
5. Spread the mixture of beans, chicken, and cheese evenly in the tortillas
6. Roll up the tortillas and place them seam-side down into the pan/salsa verde mixture
7. Pour the rest of the cheese and salsa on top
8. Bake for 30 minutes, or until cheese is melted and the edges are golden
9. Top with sliced jalapeños, cilantro, and avocado
10. Once again, have an Instagram photoshoot and ENJOY!

Not only were these delicious right away, but I had them as leftovers for days and they were just as amazing each time! I mean, they're filled with refried beans and cheese. Honestly, it would take a lot for them to suck. 🤗

I also put the last little slice of enchiladas in the freezer, put them in back in the fridge when I got home from Los Angeles to thaw them overnight, microwaved them... and they were still SO GOOD.

Like I said, these enchiladas will be a total crowd pleaser at your next potluck. Plus, they're super customizable! Add pico de gallo on top for an extra splash of flavor, or double up on the jalapeños or cheese. Yes, please!


*S/O to the Spoon University "How to Feed Yourself" cookbook for the inspiration behind this recipe!

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