Authentic Enchiladas Verdes Food

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AUTHENTIC ENCHILADAS VERDES



Authentic Enchiladas Verdes image

These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.

Provided by PattiVerde

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
¼ white onion
1 clove garlic
2 teaspoons salt
1 pound fresh tomatillos, husks removed
5 serrano peppers
¼ white onion
1 clove garlic
1 pinch salt
12 corn tortillas
¼ cup vegetable oil
1 cup crumbled queso fresco
½ white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g

AUTHENTIC MEXICAN ENCHILADAS VERDES



Authentic Mexican Enchiladas Verdes image

My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.

Provided by PanNan

Categories     Chicken

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 19

3 quarts water
25 medium tomatillos, husked
3 onions, halves peeled
10 garlic cloves, peeled
10 serrano chilies, seeded (can be adjusted to taste, I use latex gloves, watch those eyes!!!)
30 sprigs fresh cilantro
2/3 cup vegetable oil
2 slices onions
salt
2 quarts water
3 whole chicken breasts, halved
1 medium onion, thickly sliced
4 garlic cloves, peeled
1 1/2 cups vegetable oil
24 (5 inch) corn tortillas (freshest you can find)
15 sprigs fresh cilantro
1/2 cup chopped onion
3 cups creme fraiche or 3 cups sour cream
4 cups grated monterey jack cheese

Steps:

  • Prepare sauce: Heat water in large pot to boiling.
  • Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
  • Simmer uncovered 30 minutes.
  • Let cool slightly, then drain, reserving about 1 cup cooking liquid.
  • Place solids in blender or food processor.
  • Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
  • Process until smooth.
  • Heat oil in medium saucepan.
  • Add onion slices and saute until lightly browned.
  • Stir in sauce and season with salt.
  • Simmer uncovered until slightly thickened, about 30- 45 minutes.
  • If sauce thickens too much, thin it with remaining cooking liquid.
  • Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
  • Heat 2 qt water in large pot to boiling.
  • Add chicken, onion, garlic, and salt to taste.
  • Simmer just until chicken is cooked through, about 30 minutes.
  • Let cool, then remove chicken from liquid.
  • Remove and discard skin and bones; shred meat.
  • Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
  • Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
  • Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
  • This will drain them and keep them soft and warm.
  • Heat oven to 3500°F.
  • Coat two 13x9 baking pans with vegetable oil.
  • Dip each tortilla in sauce.
  • Fill tortillas with shredded chicken and roll up.
  • Arrange a dozen filled tortillas in each pan.
  • Top with green sauce.
  • Spoon creme fraiche (or sour cream) over sauce.
  • Sprinkle chopped onion and cilantro over the top.
  • Sprinkle cheese over all.
  • Bake for 25 minutes.
  • Broil briefly if the top needs some browning.
  • Serve hot with refried beans.
  • Note:.
  • To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
  • To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.

AUTHENTIC ENCHILADAS VERDE



Authentic Enchiladas Verde image

Make and share this Authentic Enchiladas Verde recipe from Food.com.

Provided by Vicki in CT

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2 bone-in chicken breast halves
2 cups chicken broth
1/4 white onion
1 garlic clove
2 teaspoons salt
1 lb fresh tomatillo, husks removed
5 serrano peppers
1/4 white onion
1 garlic clove
1 pinch salt
12 corn tortillas
1/4 cup vegetable oil
1 cup crumbled queso fresco
1/2 white onion, chopped
1 bunch fresh cilantro, chopped

Steps:

  • In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic.
  • When cool enough to handle, shred chicken with your hands.
  • Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green).
  • Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed.
  • Pour salsa in a medium saucepan, and bring to a low boil.
  • Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil.
  • Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
  • Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.

ENCHILADAS VERDES



Enchiladas Verdes image

If you eat all of the Double-Herb Roasted Chicken, use a prepackaged rotisserie chicken (available in the meat section of the supermarket) for this recipe. Asadero, originally from Mexico, is a semisoft cow's milk cheese with a bright, pungent flavor.

Provided by Food Network

Categories     main-dish

Yield 4 servings (serving size: 2 en

Number Of Ingredients 19

2 1/2 cups shredded Double-Herb Roasted Chicken (about 12 ounces)
1/2 cup (2 ounces) shredded asadero cheese or Asiago cheese
1/3 cup finely chopped onion
1/3 cup minced fresh cilantro
1/3 cup fat-free, less-sodium chicken broth
1/3 cup fat-free sour cream
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
Salsa verde, recipe follows
Nonstick cooking spray
8 (6-inch) corn tortillas
1/4 cup fat-free sour cream
Sliced jalapeno pepper (optional)
1 pound tomatillos (about 15)
1 1/4 cups fat-free, less-sodium chicken broth
1/4 teaspoon salt
1 jalapeno pepper, seeded and chopped

Steps:

  • Preheat oven to 400 degrees.
  • To prepare enchilada filling, combine chicken and next 9 ingredients (chicken through black pepper) in a large bowl. Spread 1/2 cup salsa verde in bottom of a 13 by 9-inch baking dish coated with cooking spray. Warm tortillas according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Arrange enchiladas, seam sides down, crosswise in dish. Pour remaining salsa verde evenly over enchiladas. Cover and bake at 400 degrees for 10 minutes or until thoroughly heated. Serve with sour cream, and garnish with sliced jalapeno, if desired.
  • To prepare salsa verde, discard husks and stems from tomatillos; cut into quarters. Combine tomatillos, 11/4 cups broth, 1/4 teaspoon salt, and chopped jalapeno in a saucepan over medium heat. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool slightly. Place salsa verde in a blender or food processor, and process until smooth or mash with a potato masher. Place a large nonstick skillet over medium-high heat until hot. Add salsa verde; cook until reduced to 2 cups (about 1 minute).

Nutrition Facts : Calories 386, Fat 11.5 grams, SaturatedFat 3.9 grams, Cholesterol 86 milligrams, Sodium 841 milligrams, Carbohydrate 38.9 grams, Fiber 4.8 grams, Protein 36.5 grams

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Provided by WiGal

Categories     Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

  • Shred chicken.
  • Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  • Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  • Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • Serve with remaining salsa, sour cream, and guacamole.
  • Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3

ENCHILADAS VERDE



Enchiladas Verde image

Authentic recipe for enchiladas verde learned in a Mexican home kitchen in Guanajuato, Mexico. The salsa can also be used for dip, for chilaquiles, or thinned with broth and used as a base for pozole verde. This recipe is light and delicate with a well-defined mix of flavors. If you're not used to authentic Mexican enchiladas, these are not as gooey as those found in the US, but quite flavorful and easier to make. Plan on serving them immediately after assembly--they do NOT go into the oven!

Provided by Guanajuato Chef

Categories     One Dish Meal

Time 1h30m

Yield 12 enchiladas, 4-6 serving(s)

Number Of Ingredients 16

2 boneless skinless chicken breast halves (Leftover turkey also works well.)
2 -3 garlic cloves, halved
1/2 medium onion, quartered
1 tablespoon chicken bouillon powder
20 medium tomatillos
1/2 medium onion, quartered
2 -3 garlic cloves
3 serrano chilies, seeds, stem and ribs removed (more if you want more heat)
1 cup fresh cilantro leaves (one large bunch)
1 tablespoon chicken bouillon powder
12 white corn tortillas (or up to 16)
1 cup queso fresco (Mexican style cheese) or 1 cup queso anejo (Mexican style cheese)
1/2 cup sour cream thinned with milk or 1/2 cup cream
1 cup lettuce, shredded
1/2 cup tomatoes, chopped
1/4 cup cilantro leaf (to garnish)

Steps:

  • Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily. Keep warm once cooked.
  • Remove the outer husk from tomatillos, wash and place in a large pot of water with the serrano chiles. Bring to a boil and cook just until tomatillos change color to a dull olive green--no more than 5-10 minutes.
  • Puree the tomatillos in a blender, adding the serrano chiles, and remaining garlic and onion. Add the cilantro and pulse until well blended. Pour into a saucepot, taste for seasonings, and add about a tablespoon of chicken bouillon powder if needed. Heat thoroughly, but do not overcook.
  • Remove chicken from water, place it on a cutting board and using two forks or your fingers, shred finely along the natural grain lines of the meat. Keep warm in a bowl, and add a few drops of cooking water if needed to keep it moist.
  • Heat tortillas on a griddle or in the microwave. Spread about a tablespoon of sauce on a tortilla, add enough chicken to fill it, roll up the tortilla and place seam side down on the serving platter or individual dinner plates. Repeat, placing enchiladas close together. Pour sauce over the enchiladas, and garnish with a few tablespoons of cream, some shredded cheese, the lettuce, tomato and cilantro. (Unlike enchiladas north of the border, these do not go into the oven--they are served immediately upon making.).
  • Extra sauce can be used in other recipes.

Nutrition Facts : Calories 410.9, Fat 16.1, SaturatedFat 7.7, Cholesterol 75.4, Sodium 646.3, Carbohydrate 48.8, Fiber 8.9, Sugar 10, Protein 21.4

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