Enchiladas Verdes - Rolled tortillas, green sauce, cheese

Rating

Calories: 600 Calories

Cooking time: 45 mins

Recipe ingredients:

instacart: enchiladas-verdes-rolled-tortillas-green-sauce-cheese

Categories: Mexican Cuisine, Main Courses, Poultry Recipes, Cheese Dishes, Baked Goods, Traditional Recipes, Family Meals, Weeknight Dinners, Comfort Foods

About

Enchiladas Verdes, or Green Enchiladas, are a classic Mexican dish consisting of corn tortillas rolled around a filling, typically of shredded chicken or cheese, and then draped in a tangy green tomatillo salsa. The dish is baked until the tortillas soften and the sauce permeates the rolls, with melted cheese often sprinkled on top to add a layer of creamy richness. Garnished with toppings such as diced onions, sour cream, and chopped cilantro, Enchiladas Verdes offer a balance of robust flavors and comforting textures, making them a favorite for family meals and festive occasions. Description by ChatGPT.

Top Recipe

Ultimate Green Chicken Enchiladas

recipes.curator2.2 K2 months agoWaivio4 min read

Dive into the heart of traditional Mexican cuisine with these Ultimate Green Chicken Enchiladas! Brought to you by Cooking Con Claudia, this recipe delivers a perfect balance of spice, tang, and heartwarming comfort. Wrapped in lightly fried tortillas and smothered in a homemade green sauce, each enchilada is a burst of flavor waiting to be savored. Here's how to recreate this delicious dish in your own kitchen.

Ingredients:

- 4 chicken breasts

- 1/2 onion, plus extra for sauce

- 1 green pepper

- 3 garlic cloves, plus extra for sauce

- 2 bay leaves

- 1 tsp black peppercorns

- 1 tsp coriander seeds

- Salt, to taste

- Chicken bouillon, to taste

- 4 cups water

- 2 lbs tomatillos (about 18)

- 10 jalapenos (you can mix serranos and jalapenos depending on the spiciness you prefer)

- Oil, for frying tortillas

- Corn tortillas (as many as needed for your enchiladas)

- Garlic salt, to taste

- Black pepper, to taste

- A handful of cilantro

- Sour cream, for topping

- Queso fresco, for topping

- Guacamole, for filling (optional)

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes (plus additional time to cool the chicken)

Equipment: Pressure cooker, blender, skillet, oven, baking dish

Servings: 4-6

Instructions:

1. Begin by placing the chicken breasts in a pressure cooker.

2. Add half an onion, one green pepper, three garlic cloves, two bay leaves, one teaspoon of peppercorns, one teaspoon of coriander seeds, salt, chicken bouillon, and 4 cups of water to the cooker.

3. Lock the lid on the pressure cooker and cook for 15 minutes.

4. Once the chicken is done, release the pressure and remove the lid. Take out the chicken, which should be tender, and also retrieve the green pepper.

5. While waiting for the chicken to cool, cook the tortillas. Heat a small pan over medium heat and add a little bit of oil.

6. Fry each tortilla for about 10 seconds or until it blisters slightly, then set aside on a paper towel-lined plate.

7. After the tortillas, move onto preparing the salsa. Allow tomatillos and jalapenos to cook in water until they change color, then transfer them to a blender.

8. Add 4 cooked onion quarters, one cup of the broth from cooking the chicken, two garlic cloves, and a handful of cilantro into the blender.

9. Blend until smooth to create the enchilada sauce. Taste for salt and adjust as necessary.

10. Preheat your oven to 350°F (175°C).

11. Take a baking dish and spread half of the enchilada sauce on the bottom.

12. Shred the cooled chicken and season with garlic salt and black pepper.

13. Assemble the enchiladas by filling each tortilla with shredded chicken and a spoonful of guacamole, if desired. Roll tightly and place seam-side down in the baking dish.

14. Once all enchiladas are in the dish, top with sour cream, the remaining sauce, and sprinkle with queso fresco.

15. Bake in the preheated oven for 15 to 20 minutes.

16. Serve the enchiladas with rice and beans on the side, and enjoy!