Chicken Enchiladas Verdes
Enchiladas Verdes aka Green Chicken Enchiladas are a Tex-Mex favorite, with a fresh and easy tomatillo sauce and shredded chicken filling, topped with melted white cheese.
Ingredients
| For green enchilada sauce: | ||
| Tomatillos | 1 1/2 Pound , husked and rinsed | |
| Serrano peppers | 2 | |
| Garlic | 3 Clove (15 gm) | |
| Diced onion | 1/2 Cup (8 tbs) | |
| Cilantro leaves and stem | 1 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| For chicken enchilada: | ||
| Boneless skinless chicken breast | 1 Pound , poached | |
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Diced onion | 1/2 Cup (8 tbs) | |
| Corn tortilla | 12 | |
| Grated white cheese | 1/2 Cup (8 tbs) |
Directions
GETTING READY:
1.Preheat oven to 350F.
MAKING:
2.In a large baking sheet place tomatillos, serranos and garlic.
3.Place into broiler and broil for 2-3 minutes until blistered.
4.Allow to cool completely. Remove the stems and peel the garlic.
5.Transfer to a blender with onions, cilantro and blend until smooth.
6.Shred the chicken pieces and sprinkle oregano, salt and pepper over it. Set aside.
7.Sprinkle water over tortilla and heat in microwave for 60 seconds (30 seconds per side).
8.Pour half of the prepared sauce into baking dish.
9.Dip each tortilla into sauce and fill with 2 tablespoons of chicken mixture, little onion and roll it.
10.Place into baking dish and pour remaining sauce over it.
11.Sprinkle with cheese and pop into oven.
12.Bake for 15 minutes or until cheese melts.
SERVING:
13.Serve and enjoy!
Recipe Summary
