Leprechaun Green Enchiladas and Homemade Guacamole
Hi there! Hope you all had a great weekend. Marissa and I joining a group of bloggers in a St. Patrick’s Day Lucky Recipe Link Up hosted by several wonderful bloggers (be sure to check out their blogs; links can be found below). Participants are sharing St. Patrick’s Day/green recipes and will be paired up with another participating blogger to make their recipe. Today we are sharing our Leprechaun Green Enchiladas and homemade guacamole recipe. Not your traditional St. Patrick’s Day meal, but definitely festive!
- vegetable oil
- 16 corn tortillas
- 16 oz Monterrey jack cheese, grated
- 2 chicken breasts, cooked
- 1/2 small onion, diced
- 3 (10 oz) cans Old El Paso mild green Chile enchilada sauce
- fresh cilantro to garnish
Makes Approximately 16 enchiladas
Heat vegetable oil in a small cast iron skillet over low to medium heat (just enough oil to cover a corn tortilla). Using tongs, carefully place the corn tortilla in the heated oil for literally 1 second each side. Carefully let the excess oil drip back into the skillet before transferring to a plate. Repeat until all the corn tortillas are done. The goal is not to fry the tortilla, but rather to make them more pliable.
Coat the bottom of glass baking dishes (7×11 will fit 6 enchiladas and 9×13 will fit 10) with a thin layer of green enchilada sauce. Coat the bottom of a pie tin with a thin layer of sauce and dip both sides of the tortilla in the sauce. Remove excess sauce. Add cheese, chicken and onions down the center of each tortilla. Fold in the edges of the tortilla, covering the cheese, chicken and onions. Lay seam side down in the glass dish that has been coated with sauce. Cover enchiladas with sauce and sprinkle with cheese. Bake at 350° for 30 minutes. Serve with guacamole (recipe below) and sour cream.
Tried and True Tips:
- Save time and purchase a rotisserie chicken.
- Dip an edge of a corn tortilla in the oil to test if the oil is ready.
- Cut paper towels into squares to layer in between each corn tortilla after they have been dipped in oil. This will help absorb some of the oil.
- When removing the tortilla from the oil, bring the plate to the tortilla (vs the tortilla to the plate) to avoid any oil dripping onto the stove near the flame.
- Try this recipe with red enchilada sauce and add olives on top!
These enchiladas taste even better with homemade guacamole!
Ingredients (measurements can be altered for personal preference)
- 2 avocados
- 1 guacamole mix packet
- 1 roma tomato, diced
- 1 tbps fresh cilantro, chopped
- 1 tsp taco sauce
- 1/4 tsp garlic salt
- pepper to taste
Scoop the inside of the avocados into a small mixing bowl. Add the guacamole mix packet. Using a potato masher, mash the avocados to reach the consistency desired (I prefer mine a little chunky). Add the diced tomato, fresh cilantro, taco sauce, garlic salt and pepper all at once. Stir to combine. Be sure to taste and add more taco sauce, garlic salt or pepper if needed. Serve with chips or along side a meal like our green enchiladas!
Tried and True Tips:
- If your tomato is very juicy, remove the seeds to prevent to much liquid from being added to the guacamole. Roma tomatoes are great, because there arn’t as many seeds, and typically less juicy.
- If you will not be serving the guacamole right away, add the pits to the bowl and cover with plastic wrap so that the plastic is touching the guacamole. This will prevent the guacamole from turning brown. Remove the pits right before serving.
- If you need your avocados to ripen quickly, store in a closed brown paper bag overnight.
Hope you enjoy and be sure to check back on St. Patrick’s Day when we attempt to make another blogger’s St. Patrick’s Day recipe! Can’t wait to see who we’ve been paired up with!
Lucky Link Up Hosts:
Schue Love, Dear Owen, Hello Erin, Hello Happiness, Hello Newlywed Life, Meet the Sullivans, Nat Your Average Girl, Running From The Law, Sunflower State of Mind, Strawberry Swing and Other Things, The Girl In The Red Shoes, Veronica’s Blushing