Hey everyone, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, enchiladas verdes. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
These were the best chicken enchiladas I've had in a long time. I won't be ordering them in restaurants as these are better - I'll be making them. These chicken enchiladas are made with a tangy tomatillo salsa verde sauce!
Enchiladas Verdes is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Enchiladas Verdes is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook enchiladas verdes using 12 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Enchiladas Verdes:
- Make ready 1 pound Tomatillos
- Prepare 1 jalapeño
- Take 1/4 onion
- Prepare 1 garlic clove
- Prepare 1/4 of a bunch of cilantro
- Take 1 Knorr chicken bouillon cube
- Make ready 12 corn tortillas
- Take Water
- Make ready Cheese (Mozzarella, Monterrey, your choice)
- Make ready Shredded Chicken (to replace cheese as a filling)
- Take Lettuce (optional)
- Get Sour Cream (optional)
Enchiladas Verdes. ohhhhh mama. gimme all the Enchiladas Verdes. You know, the Tex-Mex girl in me just has to have a good enchilada now and then. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas.
Steps to make Enchiladas Verdes:
- Peel tomatillos and remove stems from jalapeño(s) and wash under warm water.
- Place tomatillos & jalapeño pepper(s) in a pot with water (enough water to cover them).
- Bring to boil, continue boiling until tomatillos change color (bright green to dull green).
- Strain tomatillos and peppers and place in blender with ¼ onion, 1 garlic glove, and 1 Knorr cube and about 1/4 cup of water.
- Cover veggies in blender about in inch with water (or if you have chicken broth that would be awesome!)
- Blend all ingredients until pureed
- Pour 2 tablespoons of oil in frying/sauce pan and allow to get hot.
- Pour pureed ingredients in hot oil and allow to simmer. Lower heat just to maintain salsa warm.
- In another frying pan, pour oil and allow to get HOT, slightly fry tortillas (one-by-one, this is just to soften them so they are more manageable)…put aside on paper towel
- Place on plates and fill with shredded chicken or cheese or BOTH, and roll. Then, pour salsa verde over them!!
- Optional, but really better if: Enchiladas were topped with cut up lettuce, shredded cheese, and SOUR chicken CREAM, and more salsa!!) ** I love these with a side of refried beans (if I do not have any homemade, I just buy the Bush’s RB! The fact
Add another Mexican meal to your pantry with enchiladas verdes, green enchiladas, with this recipe that has green chile sauce, chicken, and cheese. Warm up with this enchiladas verdes recipe. Follow this recipe for a quick and easy weeknight meal. Tip: Line a baking sheet with plastic. Prepare enchiladas, placing on top of the plastic, but do.
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