Enchiladas Verdes (Green Enchiladas)
Enchiladas Verdes (Green Enchiladas) might be just the Mexican recipe you are searching for. This recipe makes 6 servings with 471 calories, 29g of protein, and 20g of fat each. For $2.6 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 8 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of chicken breast, onion, canolan oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Foodista. Only a few people really liked this main course. Overall, this recipe earns a solid spoonacular score of 61%. If you like this recipe, take a look at these similar recipes: Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas), Enchiladas Verdes (Green Enchiladas), and Enchiladas Verdes (Green Enchiladas).
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pound chicken breast
- 12 anaheim chili peppers
- 0.5 cup canola oil
- 1 quart buttermilk can be used as a substitute
- 2 tablespoons flour
- 1 medium onion
- 12 corn tortillas
- 1 cup cheese
- 0.25 queso fresco
- 0.5 cup crema
- 6 servings salt
- 6 servings water
Instructions
- 1
Roast Chili Peppers
- 2
Preheat broiler. Select firm, meaty peppers without wrinkles for roasting. Wash thoroughly.
- 3
Place peppers evenly in a single layer on a foil-lined cookie sheet.
- 4
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.
- 5
Place roasted peppers in a plastic bag, cover with a kitchen towel and when cool, rub off blackened skin. Tear open and pull out the seed pod and stem.
- 6
Sauce
- 7
In a blender combine the peppers, flour, and half of the suero or buttermilk and blend until creamy.
- 8
Pour mixture into medium skillet and set over medium-low heat to warm.
- 9
Add additional suero or buttermilk and stir. Taste and season with salt, usually about 2 teaspoons. If the sauce is too spicy, add cup of crema or sour cream and stir. If the sauce is too thick, add water until desired consistency is reached.
- 10
Chicken (Optional)
- 11
In a pot with enough water to cover, boil chicken breasts 25 minutes or until juices run clear.
- 12
Drain, cool, and shred. Optional time-saver: shred a store bought rotisserie chicken.
- 13
Stacked Style
- 14
Fry tortillas in hot oil until softened.
- 15
Drain on paper towels. Soften tortillas by soaking in sauce one at a time.
- 16
Place softened tortillas on individual serving plates.
- 17
Layer with cooked chicken, cheese, and onion. Repeat process for a total of 3 tortillas for each serving.
- 18
Oven Style
- 19
Preheat oven to 350 degrees.
- 20
Spread 1 cup of the sauce in an ungreased 9-by-13-inch baking dish. Fry tortillas in hot oil just until softened.
- 21
Drain on paper towels. Fill with cooked chicken, cheese, and onion.
- 22
Roll, placing seam side down.
- 23
Pour 2 cups of the sauce over enchiladas.
- 24
Sprinkle with crumbled queso fresco and bake until warm, about 15 minutes.
- 25
Serve with a dollop of crema or sour cream and your favorite side dish.