ENCHILADAS VERDES (GREEN ENCHILADAS)
Experience authentic Mexican flavor with this award-winning recipe. A family favorite created by my mother, enchiladas verdes explodes in your mouth with just the right amount of spice and tang. This is my favorite Mexican dish and it's sure to become yours too.
Provided by Muy Bueno
Categories World Cuisine Recipes Latin American Mexican
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Arrange peppers on prepared baking sheet.
- Broil peppers in the preheated oven until skins begin to blister and turn black, about 5 minutes. Turn peppers and repeat until other side is evenly blistered and blackened.
- Place peppers in a plastic resealable bag, seal, and cover with a kitchen towel. Let peppers sit so the steam loosens the outer skin, about 10 minutes. Remove peppers from bag and rub off blackened skin. Break open and remove seeds and stem.
- Blend peppers, flour, and 2 cups buttermilk in a blender until creamy. Transfer to a medium skillet over medium-low heat. Add remaining 2 cups buttermilk and stir. Season with salt. Simmer until sauce is thickened, 5 to 10 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil; add chicken. Boil until chicken is no longer pink and juices run clear, about 25 minutes. Drain, cool, and shred chicken.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat canola oil in a large skillet over medium heat. Fry corn tortillas in hot oil, working in batches, until just softened, 1 to 2 minutes. Transfer to a paper towel-lined plate.
- Pour about 1 cup of pepper enchilada sauce into the bottom of a 9x13-inch baking dish.
- Fill each tortilla with shredded chicken, diced onion, and 1 to 2 tablespoons Monterey Jack cheese. Roll tortilla around the filling and place seam-side down into the pepper enchilada sauce in the baking dish. Top enchiladas with remaining pepper sauce, remaining Monterey Jack cheese, and queso fresco.
- Bake in the preheated oven until sauce is bubbling and cheese is melted, 20 to 25 minutes. Top with Mexican crema to serve.
Nutrition Facts : Calories 512.3 calories, Carbohydrate 44.1 g, Cholesterol 101.2 mg, Fat 23.6 g, Fiber 5 g, Protein 34 g, SaturatedFat 12.5 g, Sodium 1182.5 mg, Sugar 14.7 g
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Nicole Wakan
[email protected]I've tried several green enchilada recipes and this one is by far the best. The sauce is incredible and the chicken is so tender.
Janice Shapero
[email protected]These enchiladas are a great way to use up leftover chicken. They're easy to make and they're always delicious.
Thomas Kondorvoh
[email protected]The green sauce for these enchiladas is amazing! It's so flavorful and has a nice kick to it.
Patrick Biel
[email protected]These enchiladas are a great way to use up leftover chicken. They're easy to make and they're always delicious.
Khushal Khushal
[email protected]I love that this recipe uses a green sauce. It's so unique and flavorful.
Krystell Bellille
[email protected]These enchiladas are a great weeknight meal. They're quick and easy to make, and they're always a hit with my family.
MD Mokarim
[email protected]I've tried several green enchilada recipes and this one is by far the best. The sauce is incredible and the chicken is so tender.
asaduzzaman boni
[email protected]These enchiladas are a great way to use up leftover chicken. They're easy to make and they're always delicious.
Lavinia Teisi
[email protected]The green sauce for these enchiladas is amazing! It's so flavorful and has a nice kick to it.
Nubahang Gaming
[email protected]These enchiladas are easy to make and they're always a hit with my family. I love that I can use a rotisserie chicken to save time.
Jared Picotte
[email protected]I love the green sauce on these enchiladas. It's so flavorful and has just the right amount of heat.
anya hiwa
[email protected]These enchiladas are delicious! The chicken is tender and juicy, and the sauce is flavorful and tangy. I will definitely be making these again.
Bolortsetseg Bayrkhuu
[email protected]I've made these enchiladas several times and they're always a crowd-pleaser. The green sauce is so unique and flavorful.
Sasha Brown
[email protected]These green enchiladas are a great weeknight meal. They're easy to make and they're always a hit with my family.
Fred Krampah
[email protected]The sauce for these enchiladas is incredible! It's so flavorful and has just the right amount of heat.
Baba Bolaji
[email protected]These enchiladas were easy to make and they were delicious! I used a rotisserie chicken to save time and they turned out great.
Asma Taffakhar Asma Taffakhar
[email protected]I followed the recipe exactly and the enchiladas turned out great! The sauce was a little spicy for my taste, but I still enjoyed them.
Andiswa Bhengu
[email protected]These are the best green enchiladas I've ever had! The sauce is amazing and the chicken is so tender. I will definitely be making these again and again.
Mohammd Mashhadi
[email protected]I love this recipe! The green sauce is so easy to make and it's so flavorful. I've made these enchiladas several times and they're always a hit.
Brittany Barken
[email protected]These green enchiladas were a hit with my family! The sauce was flavorful and tangy, and the chicken was tender and juicy. I will definitely be making these again.