ENCHILADAS VERDES (GREEN ENCHILADAS)
Traditional Mexican green chicken enchiladas, made lighter!
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400F.
- Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes.
- Remove chicken from the water and let cool slightly. Shred chicken with two forks and set aside.
- Mince the remaining onion and add to the shredded chicken.
- In batches place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don't crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons into each tortilla and roll tightly and place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
- Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
- Bake, covered in oven for 25 to 30 minutes. Remove from oven and serve with sour cream or additional queso fresco, if desired.
Nutrition Facts : ServingSize 2 enchiladas, Calories 210 kcal, Carbohydrate 27.5 g, Protein 15 g, Fat 4 g, SaturatedFat 0.5 g, Sodium 734 mg, Fiber 3 g, Sugar 4.5 g
AUTHENTIC ENCHILADAS VERDES
These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home.
Provided by PattiVerde
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil 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.
- Place tomatillos and serrano chiles 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, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. 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.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 48.9 g, Cholesterol 84 mg, Fat 25 g, Fiber 8.2 g, Protein 37.1 g, SaturatedFat 6.6 g, Sodium 1344 mg, Sugar 6.7 g
GREEN CHICKEN ENCHILADAS
Bring a little spice to your weeknight mealtime with these Green Chicken Enchiladas. Smothered in salsa verde is the ideal way to enjoy this dish.
Provided by My Food and Family
Categories Bread
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Pour half the salsa into a 13x9-inch baking dish sprayed with cooking spray.
- Toss chicken with dressing; spoon 1/3 cup down center of each tortilla, then roll up. Place, seam sides down, over salsa in dish; cover with remaining salsa. Top with cheese; cover.
- Bake 15 to 20 min. or until heated through.
Nutrition Facts : Calories 470, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 35 g
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
ENCHILADAS VERDES (GREEN CHICKEN ENCHILADAS)
Provided by Lesley Téllez
Yield Serves 4-6
Number Of Ingredients 15
Steps:
- At least 2 hours before you'd like to eat, place the chicken, 1 garlic clove, the bay leaf, peppercorns and a quarter of the onion in a large stockpot. Cover with cold water and bring to a boil. Lower the heat to very low, cover and simmer for 25 minutes.
- Remove the chicken legs, thighs and breasts with tongs or a slotted spoon and let cool. Discard the chicken backs and strain the stock; set aside.
- Once cool enough to handle, shred the meat and season with 3/4 teaspoon salt and the black pepper. Set aside.
- Place the tomatillos in a large saucepan. Add the remaining 2 cloves garlic, peeled, and 2 quarters of the onion. Cover with cold water. Bring to a boil, then simmer on medium heat until the tomatillos turn pea green and soften, about 12 minutes. Transfer to a bowl and let cool. (Vegetarians can reserve the cooking water, turn up the flame, and reduce for 15 to 20 minutes, to use in lieu of chicken stock, if they choose.)
- Stem the chiles and chop roughly with the cooked garlic. Add to a blender jar with half of the tomatillo mixture, and 1/2 cup of the strained chicken stock. (If you have a high-powered blender, toss all the ingredients in at once.) Blend until smooth. Add the remaining tomatillo-onion mixture and 1 teaspoon salt, and blend again until smooth.
- Warm 1 tablespoon lard in a large skillet over medium heat. When hot, add the sauce in one quick pour, being careful as it might splatter. Cook until the flavors meld, about 5 minutes.
- Heat 2 teaspoons lard in a small skillet over medium heat and swirl to coat the bottom. Fry the tortillas lightly, one at a time, until slightly tougher but still pliable, about 30 seconds per side. (They shouldn't be crisp.) As you work, remove the fried tortillas to serving plates-I like to serve 4 tortillas per person. Fold the tortillas in a half-moon shape and make sure they sit in an even layer on each plate.
- Dice the remaining quarter of onion. Ladle 3/4 cup sauce over over each serving of tortillas, spreading slightly so the tortillas are entirely smothered in sauce. Add a layer of diced onion and cilantro, a layer of shredded cheese, a layer of chicken, some crema and another layer of sauce. Top with another light sprinkling of diced onion.
HOMEMADE ENCHILADAS VERDES
These delicious enchiladas verdes are easy to make and delicious.
Provided by Charbel Barker
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
- Add the cream cheese and cook until completely combined with chicken
- Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
- Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
- Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
- Add salt and pepper to taste.
- Heat the tortillas either in the microwave or on the stove top.
- Coat each tortilla in the salsa verde.
- Fill each tortilla with the chicken filling and roll.
- Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
- Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
- Top with cilantro and onion if desired.
Nutrition Facts : ServingSize 1 of 3 Enchiladas, Carbohydrate 44 g, Protein 27 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 61 mg, Sodium 1003 mg, Fiber 7 g, Sugar 5 g, Calories 377 kcal
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
VEGETARIAN ENCHILADAS VERDES (GREEN ENCHILADAS)
Vegetarian enchiladas verdes, or green enchiladas, are a delicious, high-protein meal made primarily from pantry staples. They are easy to make and come together in 30 minutes!
Provided by Alena Kharlamenko, MS, RD
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400F. Spread ¼ cup enchilada sauce over the bottom of a 13x9" baking dish.
- Heat oil in a large pan over medium heat. Add bell peppers and zucchini. Cook for 6 minutes, or until the veggies are slightly charred and softened.
- Add white beans and cook for an additional 2 minutes. Stir in ½ cup enchilada sauce and let it simmer for 2 minutes. Season with salt and pepper. Remove from heat.
- Assemble the enchiladas: Lay out a tortilla. Spread the veggie mixture evenly into the middle of each tortilla (about ¼ cup for each tortilla). Roll up the tortilla and place it face-down into the baking dish. Repeat with all of the tortillas.
- Spread the remaining enchilada sauce over the tortillas in the dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 12-15 minutes, or until the cheese has melted. Remove from oven and serve immediately. Garnish with cilantro.
ENCHILADAS SUIZAS
Enchiladas Suizas - enchiladas filled with shredded chicken and cheese and covered with an addicting salsa verde cream sauce. Simply the best!
Provided by Isabel Eats
Categories Main
Time 25m
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- In a medium saucepan, over medium-high heat, add salsa verde. Heat up until almost boiling and remove from heat. Add Cacique® Crema Mexicana and whisk together until fully combined.
- In a large bowl, add shredded chicken and 1/2 cup salsa verde cream sauce. Toss together to coat chicken. Taste and season with salt if necessary.
- Wet an extra long paper towel with water until slightly damp. Wrap the corn tortillas in the damp paper towel and microwave for 25 seconds. This will warm and soften the tortillas so they're pliable and don't rip.
- Assemble the enchiladas by filling the tortillas with shredded chicken and 2 cups of shredded cheese. Place the enchiladas seam side down in a large 3-quart baking dish.
- Pour the remaining salsa verde cream sauce on top of the enchiladas and top with remaining 1 cup of shredded cheese.
- Bake for 15 minutes.
- Top with chopped onions and fresh cilantro.
Nutrition Facts : ServingSize 2 enchiladas, Calories 519 kcal, Carbohydrate 29 g, Protein 41 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 93 mg, Sodium 949 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 1 g
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.
ENCHILADAS VERDE
From America's Test Kitchen. I cooked it for 20 minutes. I think it could have cooked for 10 minutes longer so that it was really heated through. Recipe suggests that you serve with thinly sliced radishes and sour cream.
Provided by keldry
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Adjust oven racks to middle and highest positions and heat broiler. 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.
- Meanwhile, 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. Decrease 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 11/2 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 1/2 cup 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.
Nutrition Facts : Calories 429.8, Fat 18.4, SaturatedFat 8.3, Cholesterol 77.5, Sodium 1245, Carbohydrate 35.2, Fiber 6.2, Sugar 8.4, Protein 32.7
EASY VEGAN GREEN ENCHILADAS
This recipe for Vegan enchiladas verdes is so straightforward to make. These enchiladas can be made with whatever you want or whatever you have in the fridge as leftovers. You could use quinoa, farro, lentils, navy beans, etc. These enchiladas are delicious and moist and amazing.
Provided by Piloncillo&Vainilla
Categories Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 350ºF.
- Prepare the green sauce as you like or follow this recipe.
- Put two or three tablespoons of sauce in the bottom of a baking dish.
- In a large bowl put the rice, beans, green leaves, pumpkin seeds and about half a cup of sauce. Mix well.
- Heat the corn tortillas until pliable.
- Fill each tortilla with two or three tablespoons of this mixture, roll it up and put it in the oven dish with sauce, with the fold of the tortilla facing down.
- When finished, put the rest of the sauce in the center of the enchiladas, cover and put in the oven for 20 minutes or until the enchiladas are hot and the sauce has changed color.
- Remove from the oven and finish with slices of radish, cilantro, scallion, and avocado.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 45 g, Protein 10 g, Fat 10 g, SaturatedFat 1 g, TransFat 0.003 g, Sodium 443 mg, Fiber 10 g, Sugar 4 g, Calories 301 kcal, UnsaturatedFat 7 g
ENCHILADAS VERDES
Provided by Nadia Aidi
Time 42m
Number Of Ingredients 7
Steps:
- Bring the salsa verde to a boil and transfer to a bowl, salt and pepper to taste.
- Warm up your corn tortillas so they are easier to fold.
- Add 3-4 spoonfuls of the salsa verde into the chicken and mix well.
- Dip the corn tortilla into the salsa verde.
- Place the tortilla onto a cutting board, add some of the chicken to the edge.
- Add a little bit of cheese on top of the chicken and roll them up like a little taco.
- Repeat for the rest of your tortillas.
- Spread half of the salsa verde on the bottom of a 9 x 13 baking dish.
- Add the enchiladas to the baking dish.
- Top with the rest of the salsa verde.
- Spoon some media crema on top.
- Add the sliced red/green jalapenos and some cheese on top.
- Bake uncovered for 350 for 30 minutes and broil for 2 minutes.
- Top with some fresh cilantro and more media crema.
More about "enchiladas verdes green enchiladas food"
ENCHILADAS VERDES (GREEN ENCHILADAS) - MUY BUENO COOKBOOK
From muybuenocookbook.com
4.5/5 (2)Total Time 45 minsCategory Main CourseCalories 866 per serving
- Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly. Place peppers evenly in a single layer on a foil-lined cookie sheet. Place under broiler. Watch them closely as the skin will blister and turn black within minutes. Turn the peppers after 5 minutes to blister all sides evenly. When done, the pepper skins should be evenly blistered and mostly black. Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin, and discard stem.
- In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy. Pour mixture into medium skillet and set over medium-low heat to warm. Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add ¼ cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
- In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear. Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
ENCHILADAS VERDES (GREEN ENCHILADAS) : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Servings 4-6
ENCHILADAS VERDES - WONDERFUL CHICKEN ENCHILADAS WITH ...
From willcookforsmiles.com
Cuisine American, MexicanTotal Time 1 hr 40 minsCategory Main CourseCalories 485 per serving
- Note: you can make tomatillo sauce ahead of time and store in the glass jar with a lid (or another food storage container) in the refrigerator. You can make the sauce up to 2 days ahead of time.
- Preheat oven to 425° and line a large baking sheet with aluminum foil. Lightly grease the foil with some cooking spray.
- Preheat oven to 350° and lightly grease a 9x13 baking dish. Spread half of the tomatillo sauce in the bottom of the baking dish.
EASY ENCHILADAS VERDES (GREEN CHILI CHICKEN ENCHILADAS ...
From mavencookery.com
5/5 (4)Total Time 40 minsCategory MainCalories 540 per serving
- In a medium skillet over medium heat, add the oil and heat until shimmering. Add the garlic and cook, stirring, until the garlic is fragrant. Add the chicken, cumin, oregano, and mushroom powder (if using); cook, stirring, until combined and warmed though. Set aside.
- In a medium bowl, whisk together the salsa verde and sour cream until well blended. (Some tiny bits of sour cream may still be visible which is okay.) Spread about 1/2 cup salsa verde mixture over the bottom of the prepared baking dish until just covered. Set remaining sauce aside.
ENCHILADAS VERDES (GREEN ENCHILADAS) RECIPE MUYBUENO ...
From chowhound.com
5/5 (1)Servings 4-6
BEST ENCHILADAS VERDES (MAKE AHEAD, FREEZER INSTRUCTIONS ...
From carlsbadcravings.com
Reviews 24Servings 6-8Cuisine MexicanCategory Main Course
- In a large bowl, whisk together 1/2 cup enchilada sauce, 1 cup sour cream and all filling seasonings. Stir in chicken until combined followed by 2 1/2 cups cheese until evenly combined. Set aside.
- Lightly spray a 9x13 baking dish with nonstick cooking spray and pour 1/2 cup enchilada sauce evenly over the bottom. Place some of the remaining enchilada sauce in a shallow dish or pie pan (to coat tortillas later).
- Add enough canola or vegetable oil to a cast iron/medium skillet so it covers the bottom and heat over medium-high heat. Working with one tortilla at a time, add tortilla and lightly fry for about 10 seconds on each side, just until soft with a few bubbles but not brown or crisp. Line finished tortillas on a paper towel lined plate, with paper towels in between each row. Repeat with 12-14 tortillas. **(See microwave option in notes)
- Working with one tortilla at a time, dip tortilla in enchilada sauce, place on a cutting board and fill with a generous amount of filling (about 1/3 cup). Roll up each tortilla and place seam side down in prepared baking dish. Repeat with remaining tortillas.
SALSA VERDE ENCHILADAS RECIPE - IAN KNAUER | FOOD & WINE
From foodandwine.com
Servings 4Total Time 40 minsCategory Chicken
- In a blender, puree the tomatillos, chile, scallions, cilantro, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season with salt and pepper to taste.
- In a large heavy skillet, heat the oil over medium high heat until hot, then stir in the on-ion, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes. Stir in the chicken and cook, stirring until golden, about 8 minutes.
- Divide the filling between the tortillas. Roll each tortilla into a cylinder and place, side-by-side in a baking dish. Pour the reserved salsa verde over the tortillas, sprinkle with the cheese.
ENCHILADAS VERDES (GREEN CHICKEN ENCHILADAS) - OF BATTER ...
From ofbatteranddough.com
5/5 (1)Total Time 1 hr 50 minsServings 9Calories 825 per serving
- Place one rack in your oven in the highest position and preheat the broiler. Lay the poblano peppers on a baking sheet and broil until completely blackened. Using tongs, turn them over and broil until blackened on the other side. Remove from the oven and place the peppers into a bowl. Cover with a kitchen towel and allow to cool to room temperature.
EASY ENCHILADAS VERDES - MEXICAN PLEASE
From mexicanplease.com
5/5 (1)Category Main CourseCuisine MexicanCalories 316 per serving
- Start by adding a quart of cold water to a mixing bowl along with a 1/4 cup of Kosher or sea salt. Dissolve the salt and then add the chicken breasts. Let the chicken brine for 30-60 minutes. I usually cover the bowl and put it in the fridge. Once brined you can pat the chicken dry and add it to a baking sheet.
- Rinse and de-stem the tomatillos. Add them to the same baking sheet as the chicken and bake for 20 minutes in a 400F oven. For this batch I also roasted the jalapenos and 1/2 onion but that is optional.
- When the chicken is no longer pink inside or registers 160-165F then it's done. Set aside to cool and then shred using two forks.
- In a blender add the following ingredients: the roasted tomatillos, 1-3 jalapenos, 1/2 onion, 3-4 peeled garlic cloves, and 10-15 sprigs of cilantro. Combine well and take a taste for heat, adding more jalapeno for more heat.
ENCHILADAS VERDES: IN A TOMATILLO SAUCE - PATI JINICH
From patijinich.com
4.8/5 (6)Servings 6-8Cuisine MexicanCategory Antojos, Main Course
- Place the tomatillos and garlic cloves in a pot and cover with water. Place over medium-high heat until it comes to a boil. Simmer on medium heat for about 10 minutes, or until tomatillos change their color from bright to pale green, are cooked through, and are soft but not coming apart.
- In a large saute pan over medium heat, add enough oil to have about 1/2 inch depth. Let it heat about 3 minutes. Gently "pass each tortilla through the oil," one by one, for about 15 seconds on each side, they will soften and become resilient. You should be able to fold them without breaking them. Transfer them to a paper towel covered plate.
ENCHILADAS VERDES - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (1)Total Time 1 hr 10 minsCategory Main CourseCalories 350 per serving
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Grease a 9x12 baking dish with non-stick cooking spray.
- Add the chicken thighs to one side of the pan. Add the tomatillos, jalapeno, onion, and garlic to the other side. Drizzle everything evenly with olive oil. Use hands to evenly coat chicken and vegetables with olive oil. Sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper evenly over the chicken and vegetables. Flip and sprinkle with another 3/4 teaspoon salt and 1/8 teaspoon pepper.
- Place the sheet pan in the oven and roast until the tomatillos, onion and jalapenos are roasted and caramelized and the chicken is cooked through, about 20-25 minutes. At the 20-minute mark, check to see if the chicken is done. If an instant read thermometer reads 165, the chicken is done. Pull the chicken off the sheet pan and set aside. Continue to roast until tomatillos are caramelized. Turn the oven down to 375 degrees.
- Halve the jalapeno and remove the seeds and stems. Remove the peel/skin from the onion and garlic. Transfer the tomatillos, onion, garlic, 1/2 the jalapeno, 1/2 teaspoon salt, lime juice, 1/4 cup of the chicken stock, 1/2 teaspoon cumin, garlic powder, and cilantro to a blender. Blend until smooth. Taste and see if you want to add any more jalapeno. Remember, you can always add more, but you can't take it away. If needed, add a little more chicken stock to get to desired sauce consistency. Season to taste with salt and pepper.
ENCHILADAS VERDE (GREEN ENCHILADAS) - FEASTING AT HOME
From feastingathome.com
4.9/5 (7)Total Time 1 hr 40 minsCategory MainCalories 404 per serving
- all sides of the 3 poblano chilis over a gas burner, a bbq …or broil or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softenend.
- In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through. Turn heat off.
- Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half of them to the filling, reserving the other half for the Verde sauce. Add the cilantro to the filling and set aside.
GREEN ENCHILADAS - GOURMANDELLE
From gourmandelle.com
- Add the mixed Mexican veggies to a pan. Saute for 3 minutes then add some water. Add the spices and drained kidney beans can.
- Make the enchiladas by filling them with the beans and veggies filling. I divided the filling into four, in the pan, then used each quarter to fill an enchilada. If you want to see how you can wrap the enchiladas, check out the video I made for this Protein Power Vegan Enchiladas recipe.
- Place the enchiladas into a ceramic oven dish (mine was perfect for 4 large enchiladas, about 25x35cm I would estimate).
ENCHILADAS VERDES (GREEN ENCHILADAS) WITH CHICKEN RECIPE
From thespruceeats.com
4.2/5 (55)Total Time 1 hrCategory Entree, DinnerCalories 557 per serving
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From seekinggoodeats.com
Reviews 2Calories 616 per servingCategory Main Dish Recipes
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60% Servings 6Cuisine MexicanCategory Lunch,Main Course,Main Dish,Dinner
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From thekitchn.com
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From aheadofthyme.com
Cuisine MexicanTotal Time 40 minsCategory ChickenCalories 273 per serving
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From comfortablefood.com
5/5 (2)Calories 351 per servingCategory Breakfast, Dinner, Lunch
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4.7/5 (16)Estimated Reading Time 4 minsServings 9Total Time 1 hr
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From pinterest.com
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