ENCHILADAS VERDES RECIPE | ALLRECIPES
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Provided by gem
Categories World Cuisine Latin American Mexican
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 9 enchiladas
Number Of Ingredients 12
Steps:
- Cover a large griddle with aluminum foil and preheat to medium-high.
- Cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. Remove to a bowl and allow to cool.
- Heat oil in a small, deep skillet to 350 degrees F (175 degrees C). Using kitchen tongs, fry the tortillas individually, turning them once. They shouldn't be in the hot oil for more than 5 seconds per side. Remove excess oil with paper towels and keep warm. Remember that the hotter the oil, the less that the tortillas will absorb.
- Place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. The sauce shouldn't be too thick.
- Soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. Spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. Pour a little more sauce over the whole thing if desired. Repeat the procedure twice more. Serve immediately.
Nutrition Facts : Calories 304.1 calories, CarbohydrateContent 20.8 g, CholesterolContent 69.6 mg, FatContent 20.9 g, FiberContent 4.2 g, ProteinContent 11.6 g, SaturatedFatContent 10.3 g, SodiumContent 222.3 mg, SugarContent 6 g
ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) RECIPE | MYRECIPES
This tasty chicken enchilada casserole is a great way to use leftover chicken. The family-friendly dish is lightly spiced with green chiles, so it's delicious even for the tiny palates at your table.
Provided by MyRecipes
Yield 4 servings (serving size: 2 enchiladas and about 2 1/2 tablespoons sour cream)
Number Of Ingredients 20
Steps:
- To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Preheat oven to 375°.
- Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
- To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
- To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
- Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
Nutrition Facts : Calories 502 calories, CarbohydrateContent 40 g, CholesterolContent 114 mg, FatContent 16.6 g, FiberContent 4.6 g, ProteinContent 47.6 g, SaturatedFatContent 8.4 g, SodiumContent 725 mg
More about "receta enchiladas recipes"
ENCHILADAS POTOSINAS RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
Reviews 2.7
Category Antojitos
Cuisine Mexican
Calories 1056 kcal per serving
- Serving
RED ENCHILADAS RECIPE | RECETA DE ENCHILADAS ROJAS | EASY ...
From mexicoinmykitchen.com
CÓMO HACER ENCHILADAS ROJAS | RECETAS DE COMIDA MEXICANA
From mexicoenmicocina.com
ENCHILADAS RECIPE | ALLRECIPES
From allrecipes.com
ENCHILADA RECIPES - EASY MEXICAN RECIPES - OLD EL PASO
From oldelpaso.com
ENCHILADA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEEF ENCHILADA RECIPES | ALLRECIPES
From allrecipes.com
ENCHILADAS DE POLLO | RECETAS NESTLÉ
From recetasnestlecam.com
ENCHILADAS MEXICANAS | EDIBLE NASHVILLE
From ediblenashville.ediblecommunities.com
ENCHILADAS VERDES DE POLLO RECIPE | RICK MARTINEZ | FOOD ...
From foodnetwork.com
TRADITIONAL GUATEMALAN ENCHILADAS OR JARDINERAS RECIPE
From growingupbilingual.com
ENCHILADAS DULCES (SWEET ENCHILADAS) | MAMÁ MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
ENCHILADAS ESTILO JALISCO | MEXICAN FOOD RECIPES, MEXICAN ...
From pinterest.com
ENCHILADAS ESPECIALES TACUBA STYLE - RICK BAYLESS
From rickbayless.com
ENCHILADAS MICHOACANAS RECETA - DAYBREAKCAMP.ORG
From daybreakcamp.org
ENCHILADAS VERDES RECIPE | RECETA - YOUTUBE
From m.youtube.com
ENCHILADAS MINERAS - PATI JINICH
From patijinich.com
RED ENCHILADAS RECIPE / RECETA DE ENCHILADAS ROJAS ...
From pinterest.com
ENCHILADAS VERDES - RECETAS DE COCINA
From kiwilimon.com