AUTHENTIC CHICKEN ENCHILADA VERDE RECIPE RECIPES

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AUTHENTIC ENCHILADAS VERDE RECIPE - FOOD.COM



Authentic Enchiladas Verde Recipe - Food.com image

Make and share this Authentic Enchiladas Verde recipe from Food.com.

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 garlic clove
2 teaspoons salt
1 lb fresh tomatillo, husks removed
5 serrano peppers
1/4 white onion
1 garlic clove
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic.
  • When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
  • Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
  • Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
  • Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 413.2, FatContent 21, SaturatedFatContent 3.4, CholesterolContent 23.2, SodiumContent 1644.8, CarbohydrateContent 43.3, FiberContent 7.6, SugarContent 7, ProteinContent 15.8

CHICKEN ENCHILADAS VERDES RECIPE - FOOD.COM



Chicken Enchiladas Verdes Recipe - Food.com image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

  • Shred chicken.
  • Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  • Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  • Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • Serve with remaining salsa, sour cream, and guacamole.
  • Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, FatContent 33.3, SaturatedFatContent 14.4, CholesterolContent 158.6, SodiumContent 1852.3, CarbohydrateContent 55.4, FiberContent 6.1, SugarContent 13.2, ProteinContent 55.3

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