Enchiladas Verdes

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Enchiladas Verdes

nowayjosecuisine588.706 months agoWaivio3 min read

Enchiladas Verdes are a delightful Mexican dish featuring soft corn tortillas filled with shredded chicken and a spicy, tangy green salsa. This comforting recipe is a perfect blend of savory and spicy with plant-based cheese that melts beautifully, offering a delightful taste and texture. Enjoy the richness of flavors with every bite!

Ingredients:

🌮 14-16 corn tortillas
🧀 1.5 cups shredded cheese (Oaxaca or mozzarella)
🐔 2 chicken breasts
🧅 1/2 onion
🧄 2 garlic cloves
🥒 1 celery stick
🧅 3 green onions
🌶️ 1 serrano pepper
🌰 1 tsp whole black pepper
🌿 2 bay leaves
🌿 1/4 cup cilantro
1 tbsp salt
💧 6 cups water

For the Salsa Verde:
🌶️ 6 serrano peppers
🧅 1/2 onion
🧄 2 garlic cloves
🌶️ 5 chiles de arbol
🌿 4-5 stems cilantro
🍅 1 (14.4 oz) can of tomatillos

Garnish:

🧅 Red onions, thinly sliced
🌿 Fresh radishes, thinly sliced
🌿 Chopped cilantro

Instructions:

Cook the Chicken:
- In a large pot, add 2 chicken breasts, 1/2 onion, 2 garlic cloves, 1 celery stick, 3 green onions, 1 serrano pepper, 1 tsp whole black pepper, 2 bay leaves, and 1/4 cup cilantro.
- Cover with 6 cups of water and add 1 tbsp of salt. Put the lid on and cook on medium heat for 25-30 minutes.
- Once cooked, remove the chicken and let it cool before shredding. Ensure there are no bones.
Prepare the Salsa Verde:
- In another pot, combine 6 serrano peppers, 1/2 onion, 2 garlic cloves, and 5 chiles de arbol. Cover with water and cook on medium heat for about 15 minutes until the peppers are tender.
- Strain some of the liquid, then add the boiled ingredients and 4-5 stems of cilantro into a blender. Drain the liquid from the tomatillos can and add them to the blender.
- Blend until smooth. Pour the salsa into a pan and cook on medium heat until it thickens slightly.
Assemble the Enchiladas:
- Slightly fry the corn tortillas in a pan with cooking oil to prevent them from breaking.
- Mix the shredded chicken with half of the shredded cheese.
- Fill each tortilla with the chicken mixture, roll it up, and place it in an oven-safe dish.
Bake:
- Pour the salsa verde over the rolled tortillas and top with the remaining shredded cheese.
- Cover the dish with foil and bake at 400°F (200°C) for 10-15 minutes.
Garnish and Serve:
- Once baked, garnish with red onions, radishes, and chopped cilantro.

Cooking Tips:

If you prefer mild flavors, reduce the number of serrano peppers and chiles de arbol.
Reserve the chicken stock for making rice or other dishes for added flavor.
Use plant-based cheese for a vegan option.

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: Serves 6-8