Chicken enchiladas Verde (Enchiladas with green sauce) recipe Share this recipe on Facebook
A typical Mexican dish, chicken enchiladas with Salsa Verde (green sauce) is a favorite. This is a traditional Mexican recipe using flour tortillas, a green salsa (made with tomatillos and jalapenos), chicken and cheese. Once you prepare all the ingredients, the enchilada assembly process is quite easy.
Preparation time: 30 minutes, Cooking time: 10 minutes, Serves: 4
For the enchiladas
2 whole chicken breasts (including bones)
1 cup chicken or vegetable stock stock
2 tsp salt
1 tsp black pepper
2 garlic cloves, roughly chopped
3/4 cup corn or other vegetable oil
12 flour tortillas
3 cups Salsa verde (recipe included, see below)
1 pound grated asadero cheese (you substitute with mild cheddar, mozzarella or Monterey Jack cheese)
Sour cream, to garnish
In a saucepan or frying pan over high heat, add the chicken stock, salt, black pepper and garlic and bring to a boil. Add the chicken breasts, lower heat, cover (leave a small crack for the steam to escape), and simmer for 15 to 20
minutes. Turn off heat, cover completely and set aside to cool. When cool enough to handle,
remove the chicken from the liquid and using your hands, bone and shred the chicken breasts, then return the pieces back to
the liquid. Set aside.
Preheat oven to 450 degrees F (230 degrees C).
Heat the 3/4 cup of oil in a
skillet or frying pan. Fry the tortillas one at a time, 10 seconds on each side. Place the cooked tortillas between paper towels to
absorb any excess oil.
To assemble the tortillas, lay shredded chicken on each tortilla and sprinkle about 1 teaspoon of the chicken liquid (you should use about 1 1/2th of the chicken on each tortilla so that you can have enough chicken for all). Spread a tablespoon of the green sauce (Salsa Verde) over the chicken, roll
up the tortilla and place it in a lightly greased
oven safe casserole or pan. Repeat the process for the rest of the tortillas, laying them one next to the other.
Pour 3/4 of the remaining
salsa verde over the enchiladas and spread equally using a spatula or similar. Sprinkle with the grated cheese and bake in the oven for 5 to 10 minutes. Check the enchiladas often; they will be ready when the sauce and cheese bubbles.
Remove the enchilads from the oven and let cool down a bit. Garnish with extra Salsa verde and sour cream and serve with Guacamole and Mexican rice.
Notes and tips
Recipe for homemade Salsa verde (green sauce)
2 pounds green tomatillos, washed, skins removed
1 or 2 jalapenos, sliced in half, seeds removed (adjust number of jalapenos to taste)
3 large garlic cloves, roughly chopped
1/2 cup water
1 tablespoon salt
Put all ingredients (tomatillos, garlic, jalapenos, salt and water) in a pan and boil for about 10 minutes, until they become soft. Remove from heat and cool. Pour the boiled ingredients in a food processor or blender and process until you get a smooth mixture. If the Salsa Verde is too thick, use warm chicken stock to thin it down. The above ingredients should make about 3 cups.
You can make Salsa Verde a few days ahead and use it when needed. Remember to warm it before using it assembling the enchiladas. Homemade Salsa Verde can be refrigerated for 3 to 4 days.