Enchiladas Verdes (Green Enchiladas)
You can never have too many main course recipes, so give Enchiladas Verdes (Green Enchiladas) a try. One portion of this dish contains around 30g of protein, 20g of fat, and a total of 445 calories. This recipe serves 6 and costs $1.72 per serving. This recipe is typical of Mexican cuisine. 8 people have made this recipe and would make it again. If you have crema, white corn tortillas, canolan oil, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 60%, which is solid. Try Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Enchiladas Verdes (Green Enchiladas), and Enchiladas Verdes for similar recipes.
Servings: 6
Ingredients:
1 pound skinless, boneless chicken breast
12 Anaheim green chili peppers
1/2 cup canola oil for frying
1 quart Suero de Sal (whey) or buttermilk can be used as a substitute
2 tablespoons flour
1 medium white onion, diced
12 to 18 corn tortillas, preferably white
1 cup white shredded cheese (Monterey Jack, Azadero or Muenster)
1/4 queso fresco, crumbled
1/2 cup crema or sour cream (for sauce and topping)
Salt (to taste)
Water (if needed)
Equipment:
broiler
baking sheet
aluminum foil
kitchen towels
ziploc bags
blender
frying pan
pot
paper towels
oven
baking pan
Cooking instruction summary:
Roast Chili Peppers Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem. Sauce In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached. Chicken (Optional) In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken. Stacked Style Fry tortillas in hot oil until softened. Drain on paper towels. Soften tortillas by soaking in sauce one at a time. Place softened tortillas on individual serving plates. Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving. Oven Style Preheat oven to 350 degrees. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened. Drain on paper towels. Fill with cooked chicken, cheese, and onion. Roll, placing seam side down. Pour 2 cups of the sauce over enchiladas. Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes. Serve with a dollop of crema or sour cream and your favorite side dish.
Step by step:
1. Roast Chili Peppers
2. Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
3. Place peppers evenly in a single layer on a foil-lined cookie sheet.
4. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
5. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
6. Sauce
7. In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
8. Pour mixture into medium skillet and set over medium-low heat to warm.
9. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
10. Chicken (Optional)
11. In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
12. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
13. Stacked Style
14. Fry tortillas in hot oil until softened.
15. Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
16. Place softened tortillas on individual serving plates. Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
17. Oven Style
18. Preheat oven to 350 degrees.
19. Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
20. Drain on paper towels. Fill with cooked chicken, cheese, and onion.
21. Roll, placing seam side down.
22. Pour 2 cups of the sauce over enchiladas. Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
23. Serve with a dollop of crema or sour cream and your favorite side dish.
Nutrition Information:
covered percent of daily need
