Enchiladas Verdes (Green Enchiladas)

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

chicken breast

1 pound

anaheim chili peppers

anaheim chili peppers

12

canola oil

canola oil

0.5 cup

buttermilk can be used as a substitute

buttermilk can be used as a substitute

1 quart

flour

flour

2 tablespoons

onion

onion

1 medium

corn tortillas

corn tortillas

12

cheese

cheese

1 cup

queso fresco

queso fresco

0.25

crema

crema

0.5 cup

salt

salt

6 servings

water

water

6 servings

Cooking in Steps

  1. 1
    Roast Chili Peppers

    arbol chile

    arbol chile

  2. 2
    Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.

    peppers

    peppers

    broiler
    broiler
  3. 3
    Place peppers evenly in a single layer on a foil-lined cookie sheet.

    peppers

    peppers

    cookies

    cookies

    baking sheet
    baking sheet
    aluminum foil
    aluminum foil
  4. 4
    Place 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

    peppers

    pepper

    pepper

    broiler
    broiler
  5. 5
    Place 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

    peppers

    dry seasoning rub

    dry seasoning rub

    kitchen towels
    kitchen towels
    ziploc bags
    ziploc bags
  6. 6
    Sauce

  7. 7
    In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.

    buttermilk

    buttermilk

    peppers

    peppers

    all purpose flour

    all purpose flour

    blender
    blender
  8. 8
    Pour mixture into medium skillet and set over medium-low heat to warm.

    frying pan
    frying pan
  9. 9
    Add 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

    buttermilk

    sour cream

    sour cream

    mexican crema

    mexican crema

    water

    water

    salt

    salt

  10. 10
    Chicken (Optional)

    whole chicken

    whole chicken

  11. 11
    In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.

    chicken breast

    chicken breast

    water

    water

    pot
    pot
  12. 12
    Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.

    rotisserie chicken

    rotisserie chicken

  13. 13
    Stacked Style

  14. 14
    Fry tortillas in hot oil until softened.

    tortilla

    tortilla

    cooking oil

    cooking oil

  15. 15
    Drain on paper towels. Soften tortillas by soaking in sauce one at a time.

    tortilla

    tortilla

    paper towels
    paper towels
  16. 16
    Place softened tortillas on individual serving plates.

    tortilla

    tortilla

  17. 17
    Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.

    cooked chicken

    cooked chicken

    tortilla

    tortilla

    cheese

    cheese

    onion

    onion

  18. 18
    Oven Style

    oven
    oven
  19. 19
    Preheat oven to 350 degrees.

    oven
    oven
  20. 20
    Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.

    tortilla

    tortilla

    cooking oil

    cooking oil

    baking pan
    baking pan
  21. 21
    Drain on paper towels. Fill with cooked chicken, cheese, and onion.

    cooked chicken

    cooked chicken

    cheese

    cheese

    onion

    onion

    paper towels
    paper towels
  22. 22
    Roll, placing seam side down.

    roll

    roll

  23. 23
    Pour 2 cups of the sauce over enchiladas.

  24. 24
    Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.

    queso fresco

    queso fresco

    oven
    oven
  25. 25
    Serve with a dollop of crema or sour cream and your favorite side dish.

    sour cream

    sour cream

    mexican crema

    mexican crema