ENCHILADAS VERDES
Provided by Kelsey Nixon
Time 45m
Yield serves 4
Number Of Ingredients 15
Steps:
- 1. In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a light boil, and then simmer 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.
- 2. In a separate saucepan, place tomatillos and serrano chilies 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 color). Strain tomatillos and chilies, and place in saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil.
- 3. Pour vegetable oil in a large frying pan over medium/high heat. 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.
- 4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
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Sarada Bhattarai
[email protected]I made these enchiladas verdes last night and they were a hit! My family loved them. The sauce was so good that I could have eaten it with a spoon. I will definitely be making these again.
Nikxon Gaming
[email protected]These enchiladas verdes were easy to make and turned out great! I used rotisserie chicken to save time, and the sauce was flavorful and creamy. I will definitely be making these again.
hafiez hafiez
[email protected]I'm not a fan of enchiladas, but these enchiladas verdes were surprisingly good! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely make these again.
Ansar Mehmood
[email protected]These enchiladas verdes were amazing! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making these again.
Patience Friday
[email protected]I made these enchiladas verdes last night and they were a disaster! The sauce was too thin and the chicken was dry. I would not recommend this recipe.
Manhil Abbas
[email protected]These enchiladas verdes were a bit bland for my taste. The sauce was creamy, but it lacked flavor. I would add more spices next time.
Umme habiba Nikita
[email protected]I'm not a huge fan of enchiladas, but these enchiladas verdes were surprisingly good! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I would definitely make these again.
THIS IS AYMEN
[email protected]These enchiladas verdes were easy to make and turned out great! I used rotisserie chicken to save time, and the sauce was flavorful and creamy. I will definitely be making these again.
Babyangel Daniel
[email protected]I made these enchiladas verdes last night and they were a hit! My family loved them. The sauce was so good that I could have eaten it with a spoon. I will definitely be making these again.
Saddam Mehar
[email protected]These enchiladas verdes were absolutely delicious! The sauce was creamy and flavorful, and the chicken was cooked perfectly. I will definitely be making this recipe again.