CHICKEN ENCHILADAS VERDES
Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Yield Makes 8
Number Of Ingredients 11
Steps:
- Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to cover by at least 1 inch. Bring to a boil, and then reduce heat. Simmer until chicken is cooked through, 18 to 22 minutes. Reserve 3/4 cup of the cooking liquid; set aside.
- Let chicken cool on a plate. When cool enough to handle, shred (discard bones). Coarsely chop 1/2 cup cilantro, and toss with chicken.
- Preheat broiler, with the rack about 6 inches from heat source. Broil tomatillos and chiles on a rimmed baking sheet, rotating them as they blacken, 10 to 12 minutes. Let cool. Remove the blackened skins, stems, ribs, and seeds (optional) from chiles. Reduce oven temperature to 375 degrees.
- Coarsely puree tomatillos and chile flesh in a blender with remaining 1/4 teaspoon salt, remaining 1 1/2 cups cilantro, and reserved 3/4 cup cooking liquid. Transfer salsa to a large bowl.
- Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
- Dip 1 tortilla into salsa to coat lightly. Place 1/3 cup chicken on half of tortilla. Sprinkle 2 tablespoons cheese on top, and roll up. Place it seam side down in a 9-by-13-inch baking dish. Repeat to make more enchiladas, lining them up snugly in dish. Spoon remaining salsa on top, and bake until heated through, about 20 minutes.
- Slice remaining onion, and scatter over top; drizzle with sour cream.
Nutrition Facts : Calories 218 g, Cholesterol 55 g, Fiber 4 g, Protein 21 g, SaturatedFat 3 g, Sodium 197 g
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Sagor Shill
[email protected]I made these enchiladas in a slow cooker. They turned out perfect!
Abubkar Mahar
[email protected]I'm a vegetarian, so I used tofu instead of chicken. The enchiladas were still delicious.
Morui
[email protected]I didn't have any green chiles, so I used red chiles instead. The enchiladas still turned out great.
Judith Abdu
[email protected]The chicken was a bit dry. I think I overcooked it.
Hannah Rikard
[email protected]The sauce was too thin for my liking. I had to add some cornstarch to thicken it up.
asma geesh afeey
[email protected]I thought the recipe was a bit bland. I added some extra spices and it turned out much better.
Adamu Muhammad
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. The sauce was flavorful and the chicken was cooked perfectly.
Suhail sahil
[email protected]I've been making this recipe for years and it's always a favorite. The enchiladas are cheesy, flavorful, and easy to make. I usually serve them with sour cream, guacamole, and salsa.
Rahul Ahmed Munna
[email protected]These enchiladas were easy to make and they turned out great! The sauce was flavorful and the chicken was tender. I will definitely be making this recipe again.
Shantel Campbell
[email protected]I'm not a big fan of green enchiladas, but I decided to try this recipe anyway. I was pleasantly surprised! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this recipe again.
vincent asmah
[email protected]I made these enchiladas for a party and they were a huge hit! Everyone loved them. The sauce was especially delicious.
Hassan Soma
[email protected]I followed the recipe exactly and the enchiladas turned out great. The sauce was rich and flavorful, and the chicken was moist and tender. I would definitely recommend this recipe.
Aaren Johnson
[email protected]These enchiladas were delicious! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this recipe again.
Shree Narayana Rana
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The enchiladas are cheesy, flavorful, and easy to make. I usually serve them with sour cream, guacamole, and salsa.
ISI PAPA
[email protected]These chicken enchiladas verdes were a hit with my family! The sauce was flavorful and creamy, and the chicken was tender and juicy. I especially liked the addition of the green chiles, which gave the dish a nice kick. I will definitely be making thi