ENCHILADAS VERDES
After watching this episode of America's Test Kitchen, I had to make this! I used canned tomatillos and poblano chiles (28 oz. can) and it tasted wonderful! So fresh and delicious! I didn't think it was too spicy, even using Pepper Jack cheese. Here are the comments from their original recipe: "You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling to ensure even cooking and charring. If you can't find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). To increase the spiciness of the sauce, reserve some of the chiles' ribs and seeds and add them to the food processor."
Provided by Pismo
Categories Chicken
Time 1h15m
Yield 8-12 enchiladas, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
- Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
- Decrease heat to low and stir in broth.
- Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
- Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
- Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
- If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ).
- Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
- Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
- Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact).
- Transfer tomatillos and chiles to food processor.
- Set oven temperature to 350 degrees.
- Discard foil from baking sheet and set baking sheet aside for warming tortillas.
- Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
- Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
- Set sauce aside (you should have about 3 cups).
- When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
- Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
- Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
- Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
- Bake until tortillas are soft and pliable, 2 to 4 minutes.
- Increase oven temperature to 450 degrees.
- Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
- Roll each tortilla tightly and place in baking dish, seam-side down.
- Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
- Sprinkle with remaining cheese and cover baking dish with foil.
- Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
- Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #healthy #casseroles #main-dish #eggs-dairy #poultry #vegetables #mexican #oven #potluck #dinner-party #cheese #broil #chicken #dietary #spicy #one-dish-meal #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #meat #chicken-breasts #peppers #taste-mood #to-go #equipment #4-hours-or-less
You'll also love
Sunil Rana
[email protected]These enchiladas verdes are perfect for a party! They're easy to make ahead of time and they can be served hot or cold.
Ndiwashu princess Goma
[email protected]These enchiladas verdes are very budget-friendly. I was able to make a whole pan of them for less than $20.
Shaiful Nm
[email protected]These enchiladas verdes are so quick and easy to make! I had them on the table in under 30 minutes. They're perfect for a busy weeknight meal.
JC APILA
[email protected]I made these enchiladas verdes without cheese and they were still delicious! The recipe was easy to follow and the dish turned out great. I will definitely be making these again.
Nilofar Muhammadi
[email protected]I made these enchiladas verdes with gluten-free tortillas and they were delicious! The recipe was easy to follow and the dish turned out great. I will definitely be making these again.
Rosetta Turnerhill
[email protected]I made these enchiladas verdes with low-carb tortillas and they were great! The recipe was easy to follow and the dish turned out great. I will definitely be making these again.
Prix Acculat
[email protected]I made these enchiladas verdes with tofu instead of chicken and they were delicious! The tofu was cooked perfectly and the sauce was flavorful. I would highly recommend this recipe to anyone who is looking for a vegetarian enchilada verde recipe.
Erick Mwila
[email protected]These enchiladas verdes have a nice kick to them! The tomatillo sauce is tangy and spicy, and the filling is flavorful. I would recommend this recipe to anyone who likes spicy food.
Haji Kareem
[email protected]This was my first time making enchiladas verdes and they turned out great! The recipe was easy to follow and the dish was delicious. I will definitely be making these again.
Deku Medorya
[email protected]I'm a big fan of enchiladas verdes and this recipe is one of my favorites. The sauce is perfectly balanced and the filling is flavorful and moist. I highly recommend this recipe.
Ashley Garande
[email protected]These enchiladas verdes are a lifesaver on busy weeknights. They're quick and easy to make, and my kids love them. I always have the ingredients on hand, so I can whip them up in a pinch.
Twine Twine
[email protected]These enchiladas verdes are a great way to get your daily dose of veggies. The tomatillo sauce is packed with flavor and the filling is hearty and satisfying. I will definitely be making these again.
Tanya Milland
[email protected]I made these enchiladas verdes for a party and they were a huge success! Everyone loved them. The recipe was easy to follow and the dish turned out great. Thanks for sharing!
mshakel mshakel
[email protected]I'm not usually a fan of enchiladas, but these were delicious! The tomatillo sauce was tangy and flavorful, and the chicken was cooked perfectly. I would highly recommend this recipe.
ingabire mireille
[email protected]These enchiladas verdes were a hit! The flavors were amazing and the sauce was the perfect consistency. I will definitely be making these again.