Authentic Enchiladas Verdes

Authentic Enchiladas Verdes is a main course that serves 4. One portion of this dish contains roughly 24g of protein, 26g of fat, and a total of 495 calories. For $2.35 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Allrecipes. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. Many people made this recipe, and 774 would say it hit the spot. If you have chicken breast halves, garlic, queso fresco, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. Overall, this recipe earns a pretty good spoonacular score of 69%. If you like this recipe, you might also like recipes such as Authentic Mexican Enchiladas Verdes, Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), and Enchiladas Verdes (Green Enchiladas).

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 bone-in chicken breast halves

2 cups chicken broth

12 corn tortillas

1 bunch fresh cilantro, chopped

1 clove garlic

1 cup crumbled queso fresco

2 teaspoons salt

5 serrano peppers

1 pound fresh tomatillos, husks removed

1/4 cup vegetable oil

1/2 white onion, chopped

Equipment:

sauce pan

blender

pot

paper towels

frying pan

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


1. 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.

2. 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.

3. 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.

4. Pour salsa in a medium saucepan, and bring to a low boil.

5. 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.

6. Place on plates, 3 per person.

7. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.


Nutrition Information:

Quickview
494k Calories
23g Protein
26g Total Fat
44g Carbs
12% Health Score
Limit These
Calories
494k
25%

Fat
26g
40%

  Saturated Fat
15g
100%

Carbohydrates
44g
15%

  Sugar
6g
8%

Cholesterol
57mg
19%

Sodium
1925mg
84%

Get Enough Of These
Protein
23g
48%

Phosphorus
549mg
55%

Vitamin B3
9mg
50%

Selenium
29µg
42%

Vitamin B6
0.75mg
38%

Vitamin C
27mg
33%

Fiber
7g
31%

Manganese
0.55mg
28%

Magnesium
105mg
26%

Calcium
261mg
26%

Potassium
848mg
24%

Vitamin K
22µg
21%

Zinc
2mg
17%

Copper
0.29mg
14%

Vitamin B2
0.23mg
13%

Iron
2mg
13%

Vitamin B1
0.19mg
12%

Vitamin B5
1mg
12%

Vitamin A
601IU
12%

Vitamin B12
0.67µg
11%

Vitamin E
1mg
10%

Vitamin D
0.88µg
6%

Folate
21µg
5%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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