ENCHILADAS VERDE
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a saute pan, bring the chicken stock , salt, garlic, and black pepper to a boil. Add the chicken breasts, and simmer for 15 to 20 minutes. Leaving chicken in the liquid, allow to cool. When cool, remove the chicken. Bone and shred the chicken breasts and return to the liquid. Set aside. Preheat oven to 450 degrees F. Heat the oil in a skillet. Pass the tortillas, one at a time, quickly through the oil, about 10 seconds per side. Place tortillas between paper towels to absorb excess oil. To assemble, put about 1/12th of the shredded chicken on each tortilla, sprinkling 1 teaspoon of the simmering liquid on top. Spread one tablespoon of the Salsa Verde over the chicken. Roll the tortilla around the chicken and sauce and place in a greased ceramic or glass casserole. Continue with the rest of the tortillas and filling until the entire filling is used up. Pour 3/4 of the remaining salsa verde over the enchiladas. Sprinkle with the grated cheese. Bake for 5 minutes then, check the progress. Continue baking until sauce begins to bubble, which may mean an additional 5 minutes. Top with sour cream when serving. Serve remaining salsa verde at the table. Note: Salsa verde can be made in advance and refrigerated for 3 to 4 days. Warm the refrigerated sauce before assembling the enchiladas.
- For the sauce, clean the thin dry skins off the tomatillos. Boil all the ingredients together until soft, about 10 minutes. Cool for 30 minutes then, puree in a food processor. This should yield about 3 cups; if sauce seems too thick, thin with chicken stock to pourable paste consistency. Set aside.
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Ibrahim A Umar
[email protected]I've made these enchiladas several times now and they're always a crowd-pleaser. Thanks for sharing this recipe!
Kelly Malay
[email protected]5 stars! These enchiladas are now my go-to recipe for Mexican night.
Clifford Patin
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make enchilada dish.
Nafees Syead
[email protected]Overall, I really enjoyed these enchiladas. They were flavorful, easy to make, and a hit with my family.
Furouis Draka
[email protected]I had some trouble rolling the enchiladas, but they still tasted great. I think next time I'll try using a different method.
Fawad shah
[email protected]These enchiladas were a bit too spicy for my taste, but they were still very good.
Shobowale Adejoke
[email protected]I'm not usually a fan of enchiladas, but these were really good! The verde sauce was tangy and flavorful, and the chicken was moist and tender.
Carol Nitsche
[email protected]The recipe was easy to follow and the dish came out great! I would recommend using a high-quality salsa verde for the best flavor.
Evan Convertino
[email protected]I made these enchiladas for my family and they were a hit! Everyone loved them.
Joni Agalliu
[email protected]These enchiladas were SO good! The sauce was creamy and flavorful, and the chicken was perfectly cooked. I will definitely be making these again.