Best Savory Delicious Enchiladas Verdes Recipes

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AUTHENTIC ENCHILADAS VERDES



Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

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. 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.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

ENCHILADAS VERDES



Enchiladas Verdes image

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

2 cloves garlic
3 serrano peppers
2 ¼ pounds small green tomatillos, husks removed
1 cup vegetable oil for frying
9 corn tortillas
3 cups water
4 teaspoons chicken bouillon granules
½ store-bought rotisserie chicken, meat removed and shredded
¼ head iceberg lettuce, shredded
1 cup cilantro leaves
1 (8 ounce) container Mexican crema, crema fresca
1 cup grated cotija cheese

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

SAVORY DELICIOUS ENCHILADAS VERDES



Savory Delicious Enchiladas Verdes image

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

2 chicken breast halves
2 cups chicken broth
1/4 white onion (chunk)
1/4 white onion (chopped)
1 garlic clove (minced)
2 teaspoons salt
1 (28 ounce) can green enchilada sauce (I use Las Palmas)
1/4 cup vegetable oil
2 cups Kraft Mexican Style Finely Shredded Four Cheese
1 bunch fresh cilantro, chopped
1 cup sour cream
2 (4 1/2 ounce) cans chopped green chilies (drained)
12 corn tortillas (fresh as possible)

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.

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