MEXICAN ENCHILADAS DE PAVO CON VERDE, TURKEY ENCHILADAS WITH GRE
There has been a request for one person recipes, well here is one! Mind you you have to like it spicy for this one. Quick and easy and very tasty if you like the ingredients. Add some refried beans if you want.
Provided by Bergy
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a fry pan and soften the tortillas, Just takes a minute.
- Drain tortillas on a paper towel.
- Put half the turkey on one tortilla and top with half the cheese.
- Fold the tortilla over the cheese and roll, place.
- rolled tortilla, seam side down and place in an oven proof dish.
- Repeat with secon enchilada.
- Bake in an oven 350F degrees for about 15 minutes or until it is piping hot.
- Remove from oven and cover the enchiladas with salsa verde, lettuce and tomatoes and green Onion.
- If you would rather have the salsa hot add it to the enchiladas before baking and then add the lettuce tomatoes & green onion just before serving.
- Garnish with sour cream and guacamole.
- Serve it piping hot.
AUTHENTIC MEXICAN ENCHILADAS VERDES
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.
Provided by PanNan
Categories Chicken
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Prepare sauce: Heat water in large pot to boiling.
- Add tomatillos, 2 onion halves, 6 garlic cloves, and 7 serrano chiles.
- Simmer uncovered 30 minutes.
- Let cool slightly, then drain, reserving about 1 cup cooking liquid.
- Place solids in blender or food processor.
- Add remaining onion half, 4 garlic cloves, 3 chiles, the cilantro, and about 1/2 cup cooking liquid.
- Process until smooth.
- Heat oil in medium saucepan.
- Add onion slices and saute until lightly browned.
- Stir in sauce and season with salt.
- Simmer uncovered until slightly thickened, about 30- 45 minutes.
- If sauce thickens too much, thin it with remaining cooking liquid.
- Meanwhile, when the sauce ingredients are simmering, prepare stuffing.
- Heat 2 qt water in large pot to boiling.
- Add chicken, onion, garlic, and salt to taste.
- Simmer just until chicken is cooked through, about 30 minutes.
- Let cool, then remove chicken from liquid.
- Remove and discard skin and bones; shred meat.
- Prepare tortillas: When the sauce is nearly ready and the stuffing is ready, heat small amount of oil in skillet over medium heat.
- Cook tortillas one at a time, turning once, just until flexible but not crisp, about 20 seconds each.
- Drain on a thick layer of paper towels wrapped up inside a clean cloth kitchen towel (or tortilla warmer).
- This will drain them and keep them soft and warm.
- Heat oven to 3500°F.
- Coat two 13x9 baking pans with vegetable oil.
- Dip each tortilla in sauce.
- Fill tortillas with shredded chicken and roll up.
- Arrange a dozen filled tortillas in each pan.
- Top with green sauce.
- Spoon creme fraiche (or sour cream) over sauce.
- Sprinkle chopped onion and cilantro over the top.
- Sprinkle cheese over all.
- Bake for 25 minutes.
- Broil briefly if the top needs some browning.
- Serve hot with refried beans.
- Note:.
- To freeze: Prepare recipe through step 26. Place rolled enchiladas on a baking sheet and freeze until firm. Transfer to a freezer bag. Seal, label and freeze. Place sauce in a second freezer bag and place both bags in a larger bag. Seal and freeze.
- To serve: Thaw in fridge overnight. Complete assembly and bake as directed in recipe.
ENCHILADAS VERDE
Authentic recipe for enchiladas verde learned in a Mexican home kitchen in Guanajuato, Mexico. The salsa can also be used for dip, for chilaquiles, or thinned with broth and used as a base for pozole verde. This recipe is light and delicate with a well-defined mix of flavors. If you're not used to authentic Mexican enchiladas, these are not as gooey as those found in the US, but quite flavorful and easier to make. Plan on serving them immediately after assembly--they do NOT go into the oven!
Provided by Guanajuato Chef
Categories One Dish Meal
Time 1h30m
Yield 12 enchiladas, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Place the chicken breast in a pot of water with 1/2 onion and 2-3 garlic cloves. Season with a little salt and/or a small amount of powdered chicken bouillon. Bring to a boil, cover, reduce heat and simmer until chicken is thoroughly cooked and shreds easily. Keep warm once cooked.
- Remove the outer husk from tomatillos, wash and place in a large pot of water with the serrano chiles. Bring to a boil and cook just until tomatillos change color to a dull olive green--no more than 5-10 minutes.
- Puree the tomatillos in a blender, adding the serrano chiles, and remaining garlic and onion. Add the cilantro and pulse until well blended. Pour into a saucepot, taste for seasonings, and add about a tablespoon of chicken bouillon powder if needed. Heat thoroughly, but do not overcook.
- Remove chicken from water, place it on a cutting board and using two forks or your fingers, shred finely along the natural grain lines of the meat. Keep warm in a bowl, and add a few drops of cooking water if needed to keep it moist.
- Heat tortillas on a griddle or in the microwave. Spread about a tablespoon of sauce on a tortilla, add enough chicken to fill it, roll up the tortilla and place seam side down on the serving platter or individual dinner plates. Repeat, placing enchiladas close together. Pour sauce over the enchiladas, and garnish with a few tablespoons of cream, some shredded cheese, the lettuce, tomato and cilantro. (Unlike enchiladas north of the border, these do not go into the oven--they are served immediately upon making.).
- Extra sauce can be used in other recipes.
Nutrition Facts : Calories 410.9, Fat 16.1, SaturatedFat 7.7, Cholesterol 75.4, Sodium 646.3, Carbohydrate 48.8, Fiber 8.9, Sugar 10, Protein 21.4
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