GREEN JALAPENO AND TOMATILLO CHICKEN ENCHILADAS
This recipe has a couple of short cuts to make the prep time easier than the traditional green enchiladas but it does not sacrafice taste. I preffer to use the Crema salvadorena or Crema Hondurena as the cream that will top the enchiladas but these are not always available at your local supermarket as Crema Mexicana is. They are usually found in Mexican specialty supermarkets. The stove can be completly OMITTED in this recipe and you can use the microwave also.
Provided by Chef Sarita in Aust
Categories Whole Chicken
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the cooking oil in a small frying pan. Slide the torillas thru with a spatula (one by one) quickly for about 2-3 secs on each side. What you are trying to accomplish with this is for the tortillas to become soft and pliable. Be careful not to harden them by leaving them too long in the oil. Place on a paper towel to drain.
- Open the can of tomatillos and drain. In a blender add the tomatillos and cleaned jalapeno. Blend for about 3 minute or until everything is thoroughly mixed. Preheat oven to 375°F.
- In a medium pot, add the tomatillo mix and stir under medium heat for about 3 minutes. Add salt to taste. Turn stove off. Stir in ONLY 1/4 cup of the crema. Reserve 1/2 of this sauce and set aside.
- Open and drain can of jalapenos and mix with the shredded chicken. At this point, add the reserved tomatillo mixture to chicken and combine by mixing together.
- In a baking sheet, start making enchiladas by adding 2 table spoons of chicken mixture to middle of tortilla and roll. Do this with all the tortillas.Place all the enchiladas side by side in the baking pan.
- Pour the remaining tomatillo mixture on top of the enchiladas. Place enchiladas in oven and heat thru for about 5-7 minute.
- In a small ziploc bag, place the remaining CREMA. Make a medium-small opening at one corner, in order to squeeze cream thru corner.
- Once enchiladas are heated thru, Drizzle crema on top of enchildas in wide and long zig zag motion. Add crumbled queso fresco on top of enchiladas and serve with rice and refried beans.
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Ishaq rajpoot Ss
[email protected]Yum!
kgomotso mmekwa
[email protected]These enchiladas were amazing! The tomatillo and jalapeno sauce was so flavorful and the chicken was tender and juicy. I will definitely be making these again and again.
Muhammad badar
[email protected]I'm not a huge fan of tomatillos, but I thought these enchiladas were still pretty good. The chicken was cooked perfectly and the cheese was melted and gooey. I would definitely make these again, but I might use a different sauce.
Samuel Okafor
[email protected]These enchiladas were easy to make and very flavorful. I used a rotisserie chicken to save time, and it worked out great. I will definitely be making these again.
Md lehen
[email protected]Meh.
Kalif Thepunk
[email protected]I thought these enchiladas were just okay. The tomatillo and jalapeno sauce was a bit too tangy for my taste. I also found the chicken to be a bit dry.
Bilal Ashraf
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
MD:ALHasib Mia
[email protected]These enchiladas were delicious! I especially liked the tomatillo and jalapeno sauce. It was the perfect balance of tangy and spicy.
Tanveer Gujjar
[email protected]I love the combination of flavors in this dish. The tomatillo and jalapeno sauce is tangy and spicy, and the chicken is cooked to perfection. I also appreciate that this recipe is relatively easy to make.
William Carter II
[email protected]These enchiladas were a hit with my family! The tomatillo and jalapeno sauce was flavorful and had just the right amount of heat. The chicken was tender and juicy, and the cheese melted perfectly. I will definitely be making these again soon.