CHICKEN ENCHILADAS VERDES
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
- Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
- Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.
- Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
- Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
- Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.
- Slice remaining onion, and scatter over top; drizzle with sour cream.
Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, Sodium 197 g
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Asif Abbas
[email protected]These enchiladas were just okay. The sauce was a bit too tangy for my taste and the chicken was a bit dry.
Asmau Ibraheem
[email protected]I'm not a fan of green enchiladas, but I thought I'd give these a try. I was pleasantly surprised! The sauce was flavorful and the chicken was tender. I will definitely be making these again.
kelli ducksworth
[email protected]I made these enchiladas for a party and they were a hit! Everyone loved them and asked for the recipe.
Mafuza Begum
[email protected]These enchiladas were a bit time-consuming to make, but they were worth it. They were so delicious and my family loved them.
Ella Nkodo
[email protected]I'm not a fan of tomatillo sauce, but I still enjoyed these enchiladas. The chicken was tender and flavorful, and the cheese was melted and gooey.
Mia DeAngelis
[email protected]The chicken enchiladas verdes were a great way to use up leftover chicken. I also liked that I could make them ahead of time and then just bake them when I was ready to eat.
RRST ROCKY RAJ
[email protected]I thought the enchiladas were a bit bland. I added some extra spices to the sauce and they were much better.
Imalka Jayantha
[email protected]The chicken enchiladas verdes were a bit too spicy for my taste, but my husband loved them. He said they were the best enchiladas he's ever had.
Farid
[email protected]These enchiladas were easy to make and they tasted delicious. I would definitely recommend them to anyone looking for a quick and easy weeknight meal.
Tanaka Shamu
[email protected]I wasn't sure how the tomatillo sauce would taste, but I was pleasantly surprised. It was tangy and flavorful, and it paired perfectly with the chicken and cheese.
Okecha Robin Patrick
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. The sauce was creamy and flavorful, and the chicken was cooked to perfection.
Troy Anglin (Pogo)
[email protected]These chicken enchiladas verdes were a hit with my family! The sauce was flavorful and the chicken was tender and juicy. I will definitely be making these again.