Salsa Verde Chicken Enchiladas

MAKES 4 SERVINGS

The ultimate crowd-pleaser, this recipe is a winner that can be customized in so many ways. To make it vegetarian, substitute zucchini, summer squash, corn, spinach, and/or roasted sweet potatoes for the chicken. Other times it’s wonderful with ground beef, using my Enchilada Sauce (page 79) instead of the salsa verde. If you’re gluten free, you’ll want to use 100 percent corn tortillas (avoid tortillas that use a mix of wheat). If you find that the corn tortillas are breaking while you assemble, wrap them in a damp paper towel and microwave in 30-second increments. Serve these enchiladas with a simple side salad, Mexican-Style Black Beans (page 187), and/or rice.

Olive oil

¾ cup fresh or frozen corn kernels

3 green onions, chopped

1 clove garlic, minced

2 cups chopped cooked chicken (“naked” rotisserie chicken works well here)

1–2 cups chopped kale or spinach

1 teaspoon kosher salt

1 teaspoon ground cumin

½ teaspoon dried oregano

4 ounces cream cheese (carrageenan-free)

8–10 flour or corn tortillas

Charred Salsa Verde (page 83)

Queso fresco and cilantro leaves for garnish (optional)

Preheat the oven to 425°F. Lightly oil an 11-by-17-inch baking dish.

In a large skillet, warm a small amount of olive oil over medium heat. Add the corn, green onions, and garlic; sauté until softened, about 2 minutes. Add the chicken, kale, salt, cumin, and oregano; sauté until the kale wilts down. Remove from heat and mix in the cream cheese until fully incorporated.

Lay the tortillas flat on a work surface. Spoon the filling mixture in a strip down the center of the tortillas, dividing evenly. Roll the tortillas around the filling, placing them seam side down into the prepared baking dish. Pour the Charred Salsa Verde across the middle section of the filled tortillas. I like to leave the ends bare so they get nice and crispy. Bake until bubbling with browned edges, about 20 minutes.

Let the enchiladas cool slightly before serving. If desired, garnish with crumbled queso fresco and cilantro leaves.

HEAD-FRIENDLY TORTILLAS The best place to locate good, migraine-safe tortillas is in the refrigerated section of the grocery store. They typically won’t have all the additives that the ones on the shelf will and are more likely to be HYH compliant.