ENCHILADAS VERDES
If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.
Provided by Food Network
Categories main-dish
Yield 4 servings (serving size: 2 en
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees.
- To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
- To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).
Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams
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Zubair Hammad
[email protected]I'm not sure what I did wrong, but my enchiladas didn't turn out as good as I had hoped.
Bethannie Douglas
[email protected]Overall, I thought these enchiladas were pretty good. I would definitely make them again, but I would make a few changes to the recipe.
Changez Baloch
[email protected]The recipe was easy to follow, but it took me a little longer than expected to make the dish.
Dodo El Don
[email protected]I had a hard time finding tomatillos, but I eventually found them at a specialty grocery store.
Mbaly Magoqo
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them.
Shagufta Perveen
[email protected]The cheese and tortillas were the perfect finishing touch.
Prasna Lama
[email protected]The chicken was cooked perfectly.
Daniel Koutoglo
[email protected]The green sauce was amazing!
Antonio Jovanovski
[email protected]I will definitely be making these enchiladas again.
Hunter Lee
[email protected]These enchiladas were a hit! Everyone loved them.
Fuaad Media
[email protected]The enchiladas verdes were delicious! The green sauce was creamy and flavorful, and the chicken was tender and moist. The cheese and tortillas were the perfect finishing touch.
Ilinca
[email protected]These enchiladas were easy to make and turned out great! The green sauce was flavorful and the chicken was juicy. I will definitely be making these again.
Sabry Hegazy
[email protected]I made these enchiladas for a party, and they were a huge success! Everyone loved them. The green sauce was especially popular.
Andres Romero
[email protected]The enchiladas verdes were delicious! I loved the combination of flavors and textures. The green sauce was creamy and flavorful, and the chicken was tender and juicy. The cheese and tortillas were the perfect finishing touch.
Ken Ssentamu
[email protected]These enchiladas were a hit with my family! The green sauce was flavorful and tangy, and the chicken was cooked to perfection. I will definitely be making this recipe again.