ENCHILADAS VERDES
Provided by Kelsey Nixon
Time 45m
Yield serves 4
Number Of Ingredients 15
Steps:
- 1. In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a light boil, and then simmer 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. In a separate saucepan, place tomatillos and serrano chilies 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 color). Strain tomatillos and chilies, and place in saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil.
- 3. Pour vegetable oil in a large frying pan over medium/high heat. 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.
- 4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
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Med Phone
[email protected]I made these enchiladas for my family and they loved them! The green sauce was the perfect balance of spicy and creamy. I will definitely be making these again.
Mizan Shaik
[email protected]I'm a vegetarian, so I substituted the chicken for black beans. The enchiladas were still delicious! The green sauce was creamy and flavorful, and the black beans were a great source of protein.
Goko Killer
[email protected]These enchiladas were easy to make and they turned out great. The green sauce was delicious and the chicken was moist and tender. I will definitely be making these again.
Janelle Small
[email protected]I was disappointed with this recipe. The green sauce was bland and the chicken was dry. I won't be making these again.
Muna Omar
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them! The green sauce was especially popular. I will definitely be making these again.
Rick “TTone” Turner
[email protected]These enchiladas were amazing! The green sauce was so creamy and flavorful, and the chicken was cooked to perfection. I will definitely be making these again soon.
JIBON NILOY
[email protected]I'm not a huge fan of green sauce, but I thought this recipe was pretty good. The enchiladas were cheesy and flavorful, and the chicken was cooked to perfection. I would definitely make these again, but I would use a different sauce.
Lila Shrestha
[email protected]These enchiladas were a little too spicy for me, but my husband loved them. I'll definitely be making them again, but I'll use less chili peppers next time.
My How
[email protected]I made these enchiladas for my family and they loved them! The green sauce was the perfect balance of spicy and creamy. I will definitely be making these again.
MSR NIROB
[email protected]I'm a vegetarian, so I substituted the chicken for black beans. The enchiladas were still delicious! The green sauce was creamy and flavorful, and the black beans were a great source of protein.
Sufyan King
[email protected]These enchiladas were easy to make and they turned out great. The green sauce was delicious and the chicken was moist and tender. I will definitely be making these again.
Ishak Dawun
[email protected]I was disappointed with this recipe. The green sauce was bland and the chicken was dry. I won't be making these again.
ilyas Official
[email protected]I made these enchiladas for a party and they were a huge hit. Everyone loved them! The green sauce was especially popular. I will definitely be making these again.
Kennidee Keene
[email protected]These enchiladas were amazing! The green sauce was so creamy and flavorful, and the chicken was cooked to perfection. I will definitely be making these again soon.
Brenden Gamblin
[email protected]I'm not a huge fan of enchiladas, but I thought this recipe was pretty good. The green sauce was really flavorful and the chicken was moist and tender. I would definitely make these again.
Fredrick Okello
[email protected]I was really impressed with this recipe. The enchiladas were cheesy, flavorful, and the green sauce was divine. I will definitely be making these again and again.
Sufyan Abid
[email protected]These enchiladas were a little too spicy for me, but my husband loved them. He said they were the best enchiladas he's ever had. I'll definitely be making them again, but I'll use less chili peppers next time.
Refilwe Mphohle
[email protected]I've made this recipe several times and it always turns out great. The green sauce is so easy to make and it's packed with flavor. I love that you can adjust the spice level to your liking.
Mayses Sime
[email protected]These enchiladas verdes were a hit with my family! They were so flavorful and delicious, and the green sauce was the perfect balance of spice and creaminess. I will definitely be making these again.