ENCHILADAS VERDES INGREDIENTS RECIPES

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EASY ENCHILADAS VERDES (GREEN ENCHILADAS) - SKINNYTASTE



Easy Enchiladas Verdes (Green Enchiladas) - Skinnytaste image

Traditional Mexican green chicken enchiladas, made lighter!

Provided by Gina

Categories     Dinner

Total Time 60 minutes

Yield 9

Number Of Ingredients 8

1 lb 2 boneless, skinless chicken breasts
1 onion (halved and divided)
1 teaspoon kosher salt
18 white corn tortillas
3 cups salsa verde (jarred or homemade)
1 cup crumbled queso fresco
sour cream (optional to serve)
cilantro (optional garnish)

Steps:

  • Preheat oven to 400F.
  • Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
  • Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
  • Mince the remaining onion and add to the shredded chicken.
  • In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  • Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
  • Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.

Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, CarbohydrateContent 27.5 g, ProteinContent 15 g, FatContent 4 g, SaturatedFatContent 0.5 g, SodiumContent 734 mg, FiberContent 3 g, SugarContent 4.5 g

CHICKEN ENCHILADAS WITH SALSA VERDE RECIPE - NYT COOKING



Chicken Enchiladas With Salsa Verde Recipe - NYT Cooking image

Don’t let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.

Provided by Sam Sifton

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
  • Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
  • Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don’t have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Nutrition Facts : @context http//schema.org, Calories 770, UnsaturatedFatContent 37 grams, CarbohydrateContent 31 grams, FatContent 58 grams, FiberContent 5 grams, ProteinContent 33 grams, SaturatedFatContent 15 grams, SodiumContent 883 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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