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

1
Roast Chili Peppers

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

peppers

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

peppers

cookies

baking sheet

aluminum foil
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

pepper

broiler
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

dry seasoning rub

kitchen towels

ziploc bags
6
Sauce
7
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.

buttermilk

peppers

all purpose flour

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

frying pan
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

sour cream

mexican crema

water

salt
10
Chicken (Optional)

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

chicken breast

water

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

rotisserie chicken
13
Stacked Style
14
Fry tortillas in hot oil until softened.

tortilla

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

tortilla

paper towels
16
Place softened tortillas on individual serving plates.

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

cooked chicken

tortilla

cheese

onion
18
Oven Style

oven
19
Preheat oven to 350 degrees.

oven
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

cooking oil

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

cooked chicken

cheese

onion

paper towels
22
Roll, placing seam side down.

roll
23
Pour 2 cups of the sauce over enchiladas.
24
Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.

queso fresco

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

sour cream

mexican crema