Chicken enchiladas Verde (Enchiladas with green sauce) recipe

Share this recipe on Facebook 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 



Ingredients

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

Directions

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)

Ingredients

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.
Bookmark this page: DiggIt! Del.icio.us Google Blinklist Yahoo Furl Simpy Spurl

Back to Chicken enchiladas Verde (Enchiladas with green sauce) recipe

Comments

Your "printer friendly" version cuts off both right and left sides of the recipe, obliterating the amount of ingredients and truncating the instructions. Sorry.
Posted by Dick on May 05, 2011, 02:37
Dick, the "printer friendly" version of the recipe displays the recipe in a separate page without any graphics, text or other unnecessary content. It should print fine, just like any page on the Internet. Please check your printer settings (most probably the left and right margins) and print again.
Posted by admin on May 07, 2011, 10:30
I just want to point out that this article says that this is a typical dish. I would like to inform you that this is NOT a typical dish IN Mexico. I believe is is actually "texmex". Your typical enchiladas in Mexico are corn tortillas and red sauce. It is actually very hard to find a fresh flour tortilla that is NOT packaged for retail. I Infact i have seen this before, a burrito is actually "a little donkey" and you will never find a burrito in Mexico unless it is a tourist place. You can get a "taco" just about anywhere, and again, they are almost always corn tortillas.
Posted by mexico correcto on May 24, 2011, 10:34
Thank you for posting this recipe. It sounds delicious! I can't wait to try it! I will be using CORN tortillas instead.
Posted by Celia on Aug 16, 2011, 05:01
If you are from mexico and already know how to cook them, rather than correct someone elses recipe who prefers the taste of flour tortillas, post your own authentic recipe so people that dont know how to cook have more options to choose from when learning. They can decide on their own that way what tastes good to them. I have always used corn in mine however I also use more peppers and onions in my meat so I too will post a recipe on the internet
Posted by Criticismisntneeded on Apr 20, 2012, 11:52

Post a comment

Your comment will have to be approved before it will appear on the site. Thank you for posting.

Name:

Email address (Optional - If entered, it will not be displayed):

rmation

Comments:


Back to the Chicken enchiladas Verde (Enchiladas with green sauce) recipe