Do you know the way to San Jose?
I’ve been away so long. I may go wrong and lose my way

We took a day trip to Santa Cruz the other day which typically is only 1.5 hours from the central valley. The kids did great on the way, and the drive was beautiful. Whats not to love about rolling green hills and huge windmills! I find it impossible not sing Do you know the way to San Jose along the way. To pass the time we discussed our favorite thing, FOOD! I swear somewhere down the line we have some Mexican ancestors because we all lovvve Mexican food. Eat it every single day love it. My parents are always those gringos in the restaurant asking them to bring out the ‘’good stuff’’ aka the super hot salsa. We decided the perfect Christmas Eve dinner would be jalapeno chicken enchiladas and boy were they amazing!

I love visiting my parents in California because aside from Mexico they have the best authentic Mexican food. Their carne asida and green sauce are divine. Here in Oklahoma, they focus on ground beef and queso, “authentic” Tex-Mex, but nothing can replace the real deal. I was trying to explain queso to my hairdresser who just laughed. She was like where do they even come up with this stuff.

First off enchiladas are great because they are easy and fast to make which is always a win. The spiciness and flavor of jalapenos send the enchiladas over the top in the flavor. I found green chile corn tortillas at Sprouts and they were a great addition especially since I’m not a huge fan of corn tortillas. These fan favorite enchiladas will definitely be a Christmas eve tradition and a perfect addition to taco Tuesday! However, in our family, taco Tuesday is technically almost everyday.

jalapeno enchiladas

Jalapeno Salsa Verde Enchiladas


  • 1 tablespoon butter
  • 2 pounds chicken breast
  • 1 teaspoon fine sea salt, divided
  • 1 tablespoon The Spice Hunter Mexican Seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 cup shredded mozzarella cheese, divided
  • 1 cup black beans
  • 2 cups salsa verde, divided
  • 12 green chile tortillas
  • fresh cilantro, for garnish
  • fresh jalapenos, for garnish


  1. Melt butter in a cast iron or saute pan over medium/high heat. Season both sides of the chicken breast with sprinkle of sea salt and pepper. Cook on each side for 4 to 5 minutes or until lightly brown. To season the chicken, add Mexican seasoning , garlic powder, and onion powder. Combine ½ cup of cheese and salsa to chicken.
  2. To stuff the enchiladas, place about 1/4-cup of seasoned chicken into each tortilla, roll, and then place in a casserole dish.
  3. Pour the remaining jalapeno salsa over the enchiladas and then sprinkle with the remaining cheese and 1 cup of black beans. Bake at 350 for 25 minutes, or until the top is bubbly and starting to turn golden.
  4. Garnish with cilantro and jalapenos!


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