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AUTHENTIC ENCHILADAS VERDES RECIPE | ALLRECIPES



Authentic Enchiladas Verdes Recipe | Allrecipes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     Mexican Recipes

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 4 servings

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ 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 559.4 calories, CarbohydrateContent 48.9 g, CholesterolContent 84 mg, FatContent 25 g, FiberContent 8.2 g, ProteinContent 37.1 g, SaturatedFatContent 6.6 g, SodiumContent 1344 mg, SugarContent 6.7 g

ENCHILADAS VERDES RECIPE | ALLRECIPES



Enchiladas Verdes Recipe | Allrecipes image

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     Mexican Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 9 enchiladas

Number Of Ingredients 12

2 cloves garlic
3 serrano peppers
2 ¼ pounds small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
½ store-bought rotisserie chicken, meat removed and shredded
¼ head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese

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

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