ENCHILADAS VERDES (GREEN ENCHILADAS)
Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.
Provided by Muy Bueno
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Arrange peppers on prepared baking sheet.
- Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
- Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
- Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
- Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
- Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 44.1 g, Cholesterol 101.2 mg, Fat 23.6 g, Fiber 5 g, Protein 34 g, SaturatedFat 12.5 g, Sodium 1182.5 mg, Sugar 14.7 g
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Ahmad Qanit
[email protected]Overall, I thought this was a great recipe for green enchiladas. I would definitely recommend it to others.
Rahikhan Ovi
[email protected]I would recommend serving these enchiladas with a side of rice and beans.
Nicole MITCHELL
[email protected]These enchiladas were a bit time-consuming to make, but they were worth the effort.
NAWRAS BRA
[email protected]I love that this recipe uses tomatillos instead of tomatillos. It gives the enchiladas a unique flavor.
ahmad_ h_karim
[email protected]I'm not a very experienced cook, but I was able to make these enchiladas with no problems.
Ola Oluwa
[email protected]These enchiladas were easy to make and they turned out great! I will definitely be making them again.
Obi Okockukwu
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The enchiladas were still very flavorful.
Amanda Mathenjwa
[email protected]I made these enchiladas with ground beef instead of chicken and they were just as good.
jojo khan
[email protected]I had some trouble finding tomatillos, but I was able to find them at a local Mexican grocery store.
Cheyenne Nelson
[email protected]The sauce was a bit too spicy for my taste, but the enchiladas were still very good.
Md masum Reza
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them.
Md Shazaad
[email protected]These enchiladas were delicious! The green sauce was flavorful and the chicken was cooked perfectly. I would definitely recommend this recipe.
Isaias Herrera
[email protected]I'm not a huge fan of green enchiladas, but I thought I'd give this recipe a try. I'm glad I did! The flavors were well-balanced and the sauce was creamy and flavorful. I'll definitely be making this again.
Haddy Muduwa
[email protected]These green enchiladas were a hit with my family! The sauce was flavorful and tangy, and the chicken was moist and tender. I will definitely be making this recipe again.