But, for the longest time, no one had the recipe.
We called our mom, who remembered making it, but who did not have the recipe. She seemed to recall that perhaps it was a recipe someone gave to her, or that she got out of a magazine or newspaper.
A search commenced with the help of Google and a variety of recipe and food websites to no avail (this was in the early 2000's). Attempts at replication resulted in less than desired results.
Several years later, when Mom was having the kitchen renovated and she had to box up some of her old cookbook books, the recipe for Green Enchiladas appeared.
The "Original" Green Enchiladas
1 package frozen spinach, thawed and drained
1 can Campbell's Condensed Cream of Mushroom Soup
1 cup sour cream
1 can diced jalapenos, with juice
12-14 small corn or flour tortillas
2 cups cooked chicken, shredded
1 pound Monterey jack cheese, shredded
The recipe was simple enough: make a sauce by mixing the first four ingredients. Fill the tortillas with the chicken and some cheese. Place in a casserole dish, top with the sauce and remaining cheese, bake until the cheese melts.
But the idea of condensed cream of mushroom soup makes me a little queasy, as it does most of my sisters, too. One of us made the dish almost immediately for the sake of nostalgia. It didn't turn out to be as good as the memory of the way it tasted long ago.
And so commenced several independent rounds of The Great Green Enchilada Redux. Less scary versions of cream of mushroom soup were found at Whole Foods and Trader Joes. Attempts were also made at a bechamel with sauteed mushrooms, which turned out very well but was somewhat more time consuming than my sisters (all working moms) had patience for. Fresh versus frozen spinach was tried, without discernible difference in this recipe. Additions of onions, and garlic, and some spices were all considered and tried. Pepper jack was sometimes used to add more spiciness. Yogurt was substituted for sour cream. Sour cream was added to the chicken and cheese mixture to make it come together better.
After years of elusiveness, there's finally a green enchilada recipe that I get excited about. Enjoy.
The Elusive Green Enchiladas
1 pound mushrooms, thinly sliced
3 tablespoons olive oil
4 cloves garlic, crushed
1 ounce sherry
2 pound frozen spinach, thawed and drained
1 small can diced green chilies or jalapenos, with juice
32 oz plain yogurt (not Greek style)
4 green onions, thinly sliced (white parts only)
3 tablespoons olive oil
1 large onion, chopped
1 tablespoon ground cumin
1 pound chicken, cooked and shredded
1/4 cup water
2 pounds grated Monterey jack or sharp white cheddar cheese
Salt to taste
1. For the sauce: In a large, dry saute pan, cook sliced mushrooms in a single layer over high heat until they start to brown. Do not crowd the mushrooms, or they will steam and get soggy. Do not stir unless needed to achieve even browning. You may need to cook mushrooms in two batches, depending on how big your pan is. When mushrooms are well browned, reduce heat to medium and add olive oil and crushed garlic. Stir well and add salt. Continue cooking until garlic is fragrant but not yet browned, 1-3 minutes. Add sherry, stirring quickly to combine, then remove from heat. Set aside and allow to cool, then add spinach, chilies or jalapenos, yogurt, and sliced green onions. Mix well to combine, then set aside.
2. For the filling: In a large saute pan, cook chopped onion in olive oil over medium heat. Salt to release the liquid in the onion and stir, cooking until the onion is soft and translucent, about 3-5 minutes. Add the cumin and stir well to combine. Add the chicken and the water, increase the heat to high, and continue cooking until all of the water has evaporated, stirring well to combine. Remove from heat and add one cup of the spinach sauce mixture, stirring well to combine. Set aside to cool. Add about one third of the shredded cheese, mixing well to combine.
Note: These two steps can be done a day ahead. Sauce and filling mixtures can be covered and refrigerated overnight. If you do this, stir both mixtures well and allow to come to room temperature for about an hour before assembling. Final baking time may increase by about 10 minutes due to the use of colder ingredients.
3. Preheat oven to 350F. Grease the bottom of a 9 x 13 glass baking dish.
4. To assemble: a corn tortilla in a small pan over medium heat until it is pliable. Place filling in the middle, roll, and place in baking dish with the seam side down. Repeat to fill the pan, spacing them evenly. Pour sauce evenly over the top, then spread cheese in an even layer to cover.
5. Bake, uncovered, at 350F until cheese is melted and enchiladas are heated through, about 25 - 30 minutes. Let cool about 5 minutes before serving.
Leftovers keep well refrigerated.
