ENCHILADAS VERDES
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
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
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aaliyha Cosby
[email protected]These enchiladas are the perfect comfort food. They're cheesy, filling, and delicious.
Jawad jan
[email protected]I'm not usually a fan of enchiladas, but these were really good.
Latisha Taylor
[email protected]The enchiladas were a little dry. I think I would add more sauce next time.
samim hossain
[email protected]These enchiladas were a bit too spicy for my taste.
SA Morne
[email protected]The recipe was easy to follow and the enchiladas turned out great. I will definitely be making these again.
omar swensson
[email protected]I thought the enchiladas were a bit bland.
Body Emad
[email protected]Absolutely delicious - definitely a keeper!
Merewalesi Nagale
[email protected]I've tried many enchilada recipes, but this one is by far the best.
Catrina Jones
[email protected]I made these enchiladas for a potluck and they were gone in minutes!
ANTHONY LITTLE
[email protected]The sauce was flavorful and the chicken was tender and moist.
regain Shill
[email protected]These enchiladas were a hit with my family, and they are now a regular in our dinner rotation.