HOW TO MAKE ENCHILADAS VERDE RECIPES

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BEEF ENCHILADAS VERDES RECIPE: HOW TO MAKE IT



Beef Enchiladas Verdes Recipe: How to Make It image

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

1 pound lean ground beef (90% lean)
1 large onion, chopped
1/4 teaspoon salt
1 small garlic clove, minced
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (8 ounces) process cheese (Velveeta), cubed
3/4 cup evaporated milk
1 can (4 ounces) chopped green chilies, drained
1 jar (2 ounces) diced pimientos, drained
12 corn tortillas (6 inches)
1/4 cup canola oil
Minced fresh cilantro, optional

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



Best Enchiladas Verdes Recipe - How to Make Enchiladas Verdes image

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

1/2 lb.

tomatillos (about 4), halved 

2

cloves garlic (in their skins)

1

large onion, cut into 1-inch thick wedges

1

large poblano, halved, seeds discarded

1

jalapeño, halved, seeds discarded

1 tbsp.

olive oil

7 tbsp.

fresh lime juice

4 c.

fresh cilantro

8

corn tortillas

3 c.

shredded rotisserie chicken 

2

scallions, thinly sliced

1 1/2 c.

Monterey Jack cheese, coarsely grated

1

small red onion, thinly sliced 

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. 

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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?!

Made from Scratch Green Enchilada Sauce Recipe

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.

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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.

Homemade Verde Enchilada Sauce

..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!

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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!
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TURKEY ENCHILADAS VERDES RECIPE: HOW TO MAKE IT
Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you’ll be thankful for turkey leftovers. —Karyn Power, Arlington, Texas
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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AUTHENTIC ENCHILADAS VERDES RECIPE | ALLRECIPES
Mar 29, 2003 · Directions Step 1 In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons... Step 2 Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue... Step 3 Pour oil in a frying pan, and allow to get ...
From allrecipes.com
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ENCHILADAS VERDES RECIPE | ALLRECIPES
From allrecipes.com
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BEST ENCHILADAS VERDES (MAKE AHEAD, FREEZER INSTRUCTIONS ...
Mar 09, 2019 · Enchiladas verdes variations. add black beans, white beans or refried beans. add rice or sweet potatoes. add olives or fire roasted tomatoes. add spinach or other veggies such as corn or zucchini. use more or less cheese. use flour or corn tortillas. substitute Greek yogurt for the sour cream. top ...
From carlsbadcravings.com
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SIMPLE ENCHILADAS VERDES RECIPE - PINCH OF YUM
Mar 23, 2017 · Add other sauce ingredients, blend until smooth. Season with salt to taste. Make the Filling: In a large bowl, combine about one third of the sauce (2 or so cups) with the chicken. Stir in about half of the cheese and any other mix-ins you want. Make the Enchiladas Verdes: Reduce the oven temperature to 400 degrees.
From pinchofyum.com
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SALSA VERDE CHICKEN ENCHILADAS RECIPE
Oct 06, 2017 · Add 1/4 cup of the tomatillo cooking liquid to the blender, as well as 2 cloves of garlic, a half cup of chopped onion, 1 tablespoon of lime juice, and about 1/2 cup of chopped cilantro. Add one teaspoon of salt. Purée until blended, 15 to 30 seconds. Taste for heat.
From simplyrecipes.com
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HOMEMADE ENCHILADAS VERDES WITH CHICKEN - MY LATINA TABLE
Feb 29, 2016 · Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock. Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes. Add salt and pepper to taste.
From mylatinatable.com
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AUTHENTIC MEXICAN ENCHILADAS VERDES - ALL INFORMATION ...
Enchiladas Verde Recipe - Mexican.Food.com top www.food.com. DIRECTIONS Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily.
From therecipes.info
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SALSA VERDE CHICKEN ENCHILADAS RECIPE
Feb 08, 2021 · Shred chicken meat, toss with salsa verde: Remove the cooked chicken meat from the bones (if using bone-in thighs). Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little. Elise Bauer.
From simplyrecipes.com
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ENCHILADAS VERDES SAUCE RECIPE - FOOD REPUBLIC
Jan 20, 2014 · As far as enchiladas are concerned, the best way is to go green. No, not like that, I’m talking about some verde sauce (but if you want to go hug a tree, that’s your prerogative). Enchiladas are surprisingly easy to make. The key, though, is good sauce. Do not. Ever. Buy. Enchilada sauce in a can. LOOK AT ME: NEVER DO IT, because making it is so easy. The recipe, after the jump.
From foodrepublic.com
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CHICKEN ENCHILADAS VERDE WITH CHEESE - THE ANTHONY KITCHEN
Apr 17, 2019 · Add chicken, half of the cheese, and a 1/2 cup of tomatillo sauce to a bowl. Mix to combine. Next, add a thin layer of tomatillo (verde) sauce to the casserole dish. Set both aside until ready to use. To warm the tortillas for rolling, stack 6 tortillas in the center of a damp paper towel, and microwave for 1 minute.
From theanthonykitchen.com
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EASY SALSA VERDE CHICKEN ENCHILADAS RECIPE - HOW TO MAKE ...
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AUTHENTIC MEXICAN ENCHILADAS VERDES - ALL INFORMATION ...
Enchiladas Verde Recipe - Mexican.Food.com top www.food.com. DIRECTIONS Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily.
From therecipes.info
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CHILE VERDE ENCHILADAS - SIMPLY GLORIA
Delicious Mexican Chile Verde Enchiladas filled with your favorite kind of pork or chicken. Smothered with an authentic mild tomatillo sauce, infused with chiles, jalapenos, garlic, and cilantro! This recipe makes 6 enchiladas. Store any left over sauce in refrigerator for up to a week.
From simplygloria.com
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PORK ENCHILADA RECIPE WITH DELICIOUS VERDE SOUR CREAM SAUCE
This roast will make quite a few enchiladas (about 20 -22) so here’s a way to make two different meals out of it. Use half the roast for about 8 to 10 enchiladas and use the other half for a meal of pork roast and roasted potatoes. Cook the roast as above and add 3 cut up and peeled potatoes to the roasting pan after the first hour of cooking.
From cooking-mexican-recipes.com
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ENCHILADAS SUIZAS | MEXICAN FOOD RECIPES, QUICK AND EASY.
Apr 26, 2015 · Place 1 cup of de Herdez “Mexican Cooking Salsa Verde, Mexican Cream, cilantro and garlic clove in a blender, process until you have a smooth sauce.Mix with the rest of the Herdez salsa verde and set aside. (Please check the ingredients list below) Heat a skillet over medium heat; warm one tablespoon of oil and warm the tortillas one at a time to soften, giving it just a few seconds per side.
From mexicoinmykitchen.com
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BEEFY ENCHILADAS RECIPE SALSA VERDE STYLE | WITH SOUR ...
BEEFY ENCHILADAS Recipe Salsa Verde STYLE | with CREAMY SOUR CREAM SAUCE | Ground Beef Recipe | Mexican FlavorsMore of my MEXICAN Flavored Dishes https://www...
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HOW TO MAKE CHEESE ENCHILADAS WITH GREEN SAUCE (SALSA VERDE)
First prepare the salsa verde for the enchiladas. Bring 4 cups of water to boil in a sauce pot. Carefully place tomatillos in boiling water for about 8 minutes or until they change color to a green olive color. Set aside to cool off. Once cool, place tomatillos in a blender with onions and salt and blend to a sauce.
From kidsaregreatcooks.com
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