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:

Quickview
444k Calories
29g Protein
19g Total Fat
36g Carbs
15% Health Score
Limit These
Calories
444k
22%

Fat
19g
31%

  Saturated Fat
7g
49%

Carbohydrates
36g
12%

  Sugar
10g
11%

Cholesterol
95mg
32%

Sodium
511mg
22%

Get Enough Of These
Protein
29g
60%

Phosphorus
562mg
56%

Selenium
36µg
53%

Vitamin B3
9mg
45%

Calcium
401mg
40%

Vitamin B6
0.78mg
39%

Vitamin B2
0.48mg
28%

Magnesium
81mg
20%

Potassium
656mg
19%

Vitamin B5
1mg
19%

Vitamin B12
1µg
17%

Vitamin A
826IU
17%

Zinc
2mg
16%

Fiber
3g
16%

Vitamin D
2µg
15%

Vitamin B1
0.21mg
14%

Manganese
0.24mg
12%

Copper
0.17mg
8%

Iron
1mg
7%

Folate
25µg
6%

Vitamin E
0.82mg
5%

Vitamin K
3µg
3%

Vitamin C
2mg
3%

covered percent of daily need
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