Enchiladas Verdes (Green Enchiladas)
Ready in : 45 mins
Enchiladas Verdes (Green Enchiladas) might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 471 calories, 29g of protein, and 20g of fat each. For $2.6 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 8 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of chicken breast, onion, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Only a few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 61%.
Ingredients
chicken breast
1 pound
anaheim chili peppers
12
canola oil
0.5 cup
buttermilk can be used as a substitute
1 quart
flour
2 tablespoons
onion
1 medium
corn tortillas
12
cheese
1 cup
queso fresco
0.25
crema
0.5 cup
salt
6 servings
water
6 servings
Cooking in Steps
-
1Roast Chili Peppers
arbol chile
-
2Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
peppers
broiler -
3Place peppers evenly in a single layer on a foil-lined cookie sheet.
peppers
cookies
baking sheet
aluminum foil -
4Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black.
peppers
pepper
broiler -
5Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
peppers
dry seasoning rub
kitchen towels
ziploc bags -
6Sauce
-
7In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
buttermilk
peppers
all purpose flour
blender -
8Pour mixture into medium skillet and set over medium-low heat to warm.
frying pan -
9Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
buttermilk
sour cream
mexican crema
water
salt
-
10Chicken (Optional)
whole chicken
-
11In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
chicken breast
water
pot -
12Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
rotisserie chicken
-
13Stacked Style
-
14Fry tortillas in hot oil until softened.
tortilla
cooking oil
-
15Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
tortilla
paper towels -
16Place softened tortillas on individual serving plates.
tortilla
-
17Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
cooked chicken
tortilla
cheese
onion
-
18Oven Style
oven -
19Preheat oven to 350 degrees.
oven -
20Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
tortilla
cooking oil
baking pan -
21Drain on paper towels. Fill with cooked chicken, cheese, and onion.
cooked chicken
cheese
onion
paper towels -
22Roll, placing seam side down.
roll
-
23Pour 2 cups of the sauce over enchiladas.
-
24Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
queso fresco
oven -
25Serve with a dollop of crema or sour cream and your favorite side dish.
sour cream
mexican crema