BEEF ENCHILADAS VERDES RECIPE: HOW TO MAKE IT
These beef enchiladas verdes are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook the beef, onion and salt over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in cheddar cheese; set aside., Meanwhile, in a large saucepan, cook and stir the soup, process cheese and milk over medium heat until cheese is melted. Stir in chilies and pimientos., In a large skillet, fry tortillas, one at a time, in oil for 5 seconds on each side or until golden brown. Drain on paper towels. , Place a scant 1/4 cup of reserved meat mixture down the center of each tortilla. Roll up and place seam side down in greased 13-in. x 9-in. baking dish. Pour cheese sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. If desired, sprinkle with cilantro before serving.
Nutrition Facts : Calories 676 calories, FatContent 41g fat (19g saturated fat), CholesterolContent 121mg cholesterol, SodiumContent 1406mg sodium, CarbohydrateContent 40g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 36g protein.
BEST ENCHILADAS VERDES RECIPE - HOW TO MAKE ENCHILADAS VERDES
Warm up with this enchiladas verdes recipe. Follow this recipe for a quick and easy weeknight meal.
Provided by The Good Housekeeping Test Kitchen
Categories 30-minute meals easy chicken weeknight meals dinner main dish
Total Time 25 minutes
Prep Time 0S
Cook Time 0S
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler. On a large rimmed baking sheet toss tomatillos, garlic, onion, poblano, and jalapeño with oil and ½ tsp each salt and pepper. Broil, rotating pan every 5 minutes until the vegetables are tender and charred, 15 minutes total. Reduce temp to 425F. Discard skins from poblano and garlic and transfer all vegetables to a blender. Add 3 Tbsp lime juice, 3 cups cilantro, and ½ tsp salt and puree until smooth. In a bowl, toss chicken with scallion and 2 Tbsp lime juice. Fold in ½ cup cilantro and 1 cup cheese. Spread 1/2 cup salsa in a 13 x 9-inch baking dish and transfer the rest to a bowl. Working with one tortilla at a time, dip in salsa then fill about 1/2 cup chicken mixture. Roll the chicken mixture in the tortillas and place seam-side down in the dish. Repeat. Top with the remaining salsa and sprinkle with cheese. Bake until beginning to brown, 8 to 10 minutes. Meanwhile, in a small bowl, toss the red onion, remaining 2 Tbsp lime juice, and pinch each salt and pepper. Serve over enchiladas and top with cilantro, if desired.
Nutrition Facts : Calories 500 calories
More about "how to make enchiladas verde recipes"
VERDE (GREEN) ENCHILADA SAUCE RECIPE | CHEFDEHOME.COM
This recipe for Green Enchilada Sauce is made-from-scratch with fresh green tomatillos, chilies, garlic and spices. Not too spicy, and with exceptional depth of flavor with one special ingredient.. it is the best enchilada sauce, to have in-hand, for Mexican verde enchilada dinner. Needs only 10 minutes prep. Refrigerate well for 1 week or freeze up-to 6 months for an easy weeknight Mexican, at home!
Often, I see Red Enchilada Sauce gets all the vote. But Green Sauce is equally bold and flavorful. If you are new to Verde Enchiladas? I highly recommend trying some. Specially this recipe shares the most basic and authentic way to make lush-green enchilada sauce. Once sauce is ready, enchiladas are as easy as stuff, roll, pour sauce and bake.
If you like my homemade Tahini Sauce, Ranch Sauce, Red Enchilada Sauce. I guarantee this sauce will make you even happier.
So, let's make some Enchilada Sauce. Shall we?!
Green Enchilada Sauce or enchilada sauce in general is the base sauce used to make Enchiladas. Think Enchilada like a baked Mexican Lasagna casserole. Mexican flour tortillas are stuffed with chicken or veggies, and rolled like cigar, snuggled together in casserole topped with Enchilada Sauce, cheese and toppings.. then baked until sauce is bubbling and kitchen smells like waiting for order in Mexican Restaurant. Yummoo!
Green Enchilada Sauce Ingredients:
The main ingredients in green Enchilada sauce are green tomatillos, garlic, fresh green chilies such as jalapeno, or poblano/serrano (if you like lots of heat in the sauce), onion, oregano and chicken bouillon (my special ingredient). The depth of flavor a bouillon adds to enchilada sauce can't be missed. You will love it.
There are multiple ways to cook main ingredient of enchilada sauce. With recipe I'm sharing the most authentic way of preparation i.e. boiling the tomatillos, onion and chilies until tomatillos are soft and turn olive green (best way to know when ready). This takes about 10 minutes.
That's it! Once tomatillos, onion and chilies are cooked, a quick round of blender with seasonings and Green Enchilada Sauce is ready. My Vitamix Blender does great job of making sauces. 1 minute on medium to chop everything and 1 minute on high for fine pureed sauce as you can see in pictures.
Vegetarian Sauce:
This recipe can be easily adapted to make vegetarian enchilada sauce. Just replace chicken bouillon with vegetarian or use veggie stock (read notes). Rest all ingredients are plant-based. so go-ahead, make vegetable enchilada verde for meatless Monday next week! I recommend spinach, mushroom, and cheese filling. (Don't forget to share with me.)
Really, there is nothing like comfort of a homemade sauce. Isn't it? No preservatives, heat and spice as you want, plus fix as needed. So many options!
Make-Ahead:
The best part of this sauce is you can make it up-to a week in advance. (keep refrigerated in air-tight container) Or freeze it up-to 6 months. Since the season of chilies is right around the corner… This sauce is best made and frozen to use multiple times in week.
..another cooking method is to roast green tomatillos, onion and garlic. Sauce prepared has beautiful char and depth of flavor of roasting. But that is completely different recipe.
This sauce is fully cooked. Once made and refrigerated.. The Verde Enchiladas are as easy as stuff four tortillas with cooked chicken and cheese. Roll and snuggle together in a casserole with layer of Green enchilada Sauce at bottom and top. Top with cheese and bake until sauce is bubbling.
That’s it!
Verde Chicken Enchilada are ready to devour! Try it once. I promise you will not buy packaged sauce again.
Many-more request for homemade Green Enchilada dinners. :-)
Enjoy!
PS: My brain-fog days are finally over. Get ready for lot more recipes on blog. Happy cooking!
From chefdehome.com
Total Time 25 minutes
Cuisine Mexican
Calories 45 calories per serving
- Transfer prepared sauce to seal-able container. Refrigerate until ready to use with your favorite Green Enchiladas!
TURKEY ENCHILADAS VERDES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 350 calories per serving
- In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.
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