Best 3 Authentic Enchiladas Verdes Recipes

AUTHENTIC ENCHILADAS VERDES

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.

AUTHENTIC MEXICAN ENCHILADAS VERDES

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 MEXICAN ENCHILADAS VERDES

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. theme 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 tortilas 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 350 degrees F. Coat two 13 X 9 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