AUTHENTIC ENCHILADAS VERDE
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
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.
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Yousaf Khosa
[email protected]I love the creamy texture of the avocado sauce.
Mama Walker
[email protected]I'm allergic to tomatoes, so I used a different sauce. The enchiladas were still delicious.
Timmy Richmond
[email protected]These enchiladas were a bit too cheesy for my taste.
Jae Cunningham
[email protected]I followed the recipe exactly, but my enchiladas didn't turn out as good as the ones in the picture.
Mita Williams
[email protected]These enchiladas were a bit bland. I think I'll add some more spices next time.
Travis Mr.X
[email protected]I'm not a big fan of enchiladas, but these were really good. The sauce was especially flavorful.
Christina Honre
[email protected]These enchiladas are a bit time-consuming to make, but they're worth the effort. They're so delicious and flavorful.
Joebob
[email protected]I made these enchiladas for my vegetarian friend and she loved them. She said they were the best vegetarian enchiladas she's ever had.
Cleopatra Siziba
[email protected]These enchiladas are a great way to use up leftover chicken or turkey.
Md Bodrul
[email protected]I love the flavor of the tomatillo sauce. It's so unique and delicious.
Madison Draper
[email protected]These enchiladas were easy to make and turned out great. I will definitely be making them again.
Cristioher Venegas
[email protected]I made these enchiladas for a party and they were a huge success. Everyone loved them.
Gunther Naude
[email protected]The sauce was a bit too spicy for my taste, but the enchiladas themselves were great.
Abby Ramirez
[email protected]I followed the recipe exactly and the enchiladas turned out perfectly. They were so flavorful and delicious.
Saka Bidemi
[email protected]These enchiladas were a hit! My family loved them and said they were the best they've ever had.