HOMEMADE ENCHILADAS VERDES
These delicious enchiladas verdes are easy to make and delicious.
Provided by Charbel Barker
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
- Add the cream cheese and cook until completely combined with chicken
- Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
- 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.
- Heat the tortillas either in the microwave or on the stove top.
- Coat each tortilla in the salsa verde.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
- Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
- Top with cilantro and onion if desired.
Nutrition Facts : ServingSize 1 of 3 Enchiladas, Carbohydrate 44 g, Protein 27 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 1003 mg, Fiber 7 g, Sugar 5 g, Calories 377 kcal
ENCHILADAS VERDE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.
- For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.
ENCHILADAS VERDES
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 Recipes Latin American Mexican
Time 1h
Yield 9
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, Carbohydrate 20.8 g, Cholesterol 69.6 mg, Fat 20.9 g, Fiber 4.2 g, Protein 11.6 g, SaturatedFat 10.3 g, Sodium 222.3 mg, Sugar 6 g
ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
ENCHILADAS VERDES
These enchiladas 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
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 676 calories, Fat 41g fat (19g saturated fat), Cholesterol 121mg cholesterol, Sodium 1406mg sodium, Carbohydrate 40g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.
SAVORY DELICIOUS ENCHILADAS VERDES
Found this on Allrecipes.com by PattiVerde. I simplified it by using canned verde sauce. Everyone who has tried it not only loves it but wants more!
Provided by Dee Licious
Categories Chicken
Time 50m
Yield 12 enchiladas, 4 serving(s)
Number Of Ingredients 13
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.
- Set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Pour green chile enchilada sauce 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 chile enchilada sauce for just a moment to cover.
- After frying the tortillas and dipping in the green chile enchilada sauce, mix up the cooked shredded chicken with just enough sour cream to bind it, the onions, chopped green chiles, and 1 cup cheese.
- Fill each tortilla with the chicken mixture, and a little green chile enchilada sauce. Roll them up, put them in 9X13 can, and cover with remaining green chile enchilada sauce and remaining 1 cup shredded mexican cheese,.
- Bake in a 425 degree oven until cheese is melty (20 min?).
- Top with crumbled/shredded cheese, chopped onion, and chopped cilantro and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #mexican #dinner-party #chicken #meat
You'll also love