ENCHILADAS VERDETry this simple and easy little spread the next time you’re having friends or neighbors to the house for wine or cocktails. It can be prepared up to two days before serving and is actually best prepared the day before. The flavors have time to develop some harmony!


Serves 4-6.

3 cups leftover chili (no beans) prepared from Fredericksburg Farms Chili Verde Mix
Canola oil
12 white corn tortillas
3 cups (12 ounces) shredded Mexican white cheese – Monterey Jack, Asadero, or Quesadilla
1 jar Fredericksburg Farms Old San Antonio Tomatillo Salsa
Chopped white onions


Preheat oven to 350 degrees. Grease a 13" x 9" baking dish; set aside. Heat about ¼-inch of canola oil in a heavy-bottomed skillet over medium heat. When oil is medium hot, using tongs, dip each tortilla in the hot oil for about 30 seconds to soften them. Take care not to cook them so long that they become hard. Spoon about ¼ cup of the chili down the center of each tortilla and top with a scattering of the cheese. Roll the tortillas up in cigar-shaped bundles and place them, seam sides down, in the prepared baking dish. Pour the jar of Old San Antonio Tomatillo Salsa over the enchiladas, spreading evenly. Scatter the remaining cheese over the enchiladas. Bake in preheated oven for about 30 minutes, or until heated through and cheese is melted and bubbly. Top with chopped onions when serving.